cooking.nytimes.com
Steak Mock Frites Recipe
There is no better, more reliable restaurant dish than steak frites It is perhaps America's favorite French food, a cheeseburger deluxe recast for date nights, celebrations, feasts Few make the dish at home, though: The frites are too labor-intensive for all but the most project-oriented cooks
potatoes, neutral oil, butter, thyme leaves, shallot, lemon juice, beef steak
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French Potato Salad
The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation.
potatoes, vegetable oil, tarragon vinegar, beef consomme, green onions, parsley, salt, black pepper
cooking.nytimes.com
Hasselback Potatoes With Garlic-Paprika Oil Recipe
There may never be a better book title than “Aristocrat in Burlap,” a dramatic biography of the Idaho potato, from the first seedlings cultivated by Presbyterian missionaries in the 1840s (with considerable help from Native Americans) to the brown-skinned Burbanks that built today’s $2.7 billion industry The large size of Idaho potatoes — often 3 to 4 pounds each in the 19th century, nourished by volcanic soil and Snake River water — is the source of the mystique The Hasselback potato, named for the hotel in Stockholm where the recipe was invented in the 1950s, shows off the sheer mass of the Idaho potato like nothing else
potatoes, olive oil, garlic, paprika, smoked paprika
cooking.nytimes.com
Baby Bok Choy With Oyster Sauce Recipe
This is among the easiest, most flavorful preparations of greens imaginable, and it pairs beautifully with almost any vaguely Asian roasted meat or fish It is also exceptional on its own, with rice You could swap out the bok choy for broccoli, if that's all you have, or chard, or beet greens.
soy sauce, oyster sauce, rice vinegar, neutral oil, garlic, bok choy
cooking.nytimes.com
Hamburgers (Diner Style) Recipe
This is the traditional, griddled hamburger of diners and takeaway spots, smashed thin and cooked crisp on its edges It is best to cook in a heavy, cast-iron skillet slicked with oil or fat, and not on a grill For meat, ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
neutral oil, chuck, cheese, hamburger buns
cooking.nytimes.com
Momofuku's Bo Ssam Recipe
This is a recipe to win the dinner party sweepstakes, and at very low stakes: slow-roasted pork shoulder served with lettuce, rice and a raft of condiments The chef David Chang serves the dish, known by its Korean name, bo ssam, at his Momofuku restaurant in the East Village and elsewhere He shared the recipe with The Times in 2012
bone, sugar, plus, brown sugar, scallions, ginger, neutral oil, soy sauce, sherry vinegar, salt, chili, white rice, bibb lettuce, oysters
cooking.nytimes.com
Pan-Roasted Salmon With Jalapeño Recipe
Here is a simple, easy preparation for salmon that allows wild-caught fish, especially, to shine The foaming butter amplifies the richness of the flesh, while the jalapeños keep it in check, as soy sauce does to the fattiest sushi Some prefer to reverse the order of the cooking, so that the fish is served skin-side up, but I find that cooking it this way allows the butter to do its job more effectively and delivers a more beautiful plate of food as well
salmon, neutral oil, butter, pepper, cilantro mint
cooking.nytimes.com
Everyday Pancakes Recipe
The basic pancake is made from a simple batter of eggs, flour, milk and baking powder for leavening You can use different types of flour if you want to experiment with whole wheat or buckwheat And you can also add fruit to the mixture
flour, baking powder, salt, sugar, eggs, milk, butter
cooking.nytimes.com
Mayonnaise Recipe
This recipe is perfect for a small batch of mayonnaise and does not require a food processor Whisk slowly as you drip the oil into the egg yolk, lemon juice and Dijon mustard mixture Once it starts to emulsify, you can start adding the oil a bit faster
egg yolk, lemon juice, dijon mustard, salt, water, neutral oil
cooking.nytimes.com
Hamburgers (Tavern Style) Recipe
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat It is best cooked in a heavy, cast-iron skillet slicked with oil or fat Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own
neutral oil, chuck, cheese, hamburger buns