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Saturday, June 1, 2019

What to Cook Tonight - The New York Times

What to Cook Tonight  The New York Times

Correction: May 29, 2019 This article has been revised to reflect the following correction: An earlier version of this article misidentified Sancerre. It is a region of the Loire Valley where the wine Sancerre is made. It is not a grape. Good morning. I had this idea to freestyle a lobster banh mi, no-recipe style. I’d pickle some carrots and cucumbers in sugared vinegar with a sprinkle of salt, then make a compound mayonnaise with cilantro, mint, fish sauce and Sriracha. I’d fold that around some lobster meat and put it into a toasted baguette, then top it with the pickled vegetables, more...



https://nyti.ms/2EG0XZk

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