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What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. Every episode covers a different technique, with tips and recipes from guest hosts who are experts to set you up for success. To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.
Welcome to our series on foundational cooking skills that will help you level up in the kitchen This video and article are part of cooking 101, our series on kitchen fundamentals View all recipes in cooking 101.
1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them
Here are the dishes they've loved the most. Step 3 tie the legs together with kitchen string and tuck the wing tips under the body of the chicken Scatter the onion slices around the chicken (see tip for cooking instructions if you'd like to also roast potatoes and carrots with the chicken.)
Use kitchen twine to tie the legs together if you like (it makes a neater presentation but doesn’t affect the cooking time.) transfer pan to the oven and roast for 30 minutes. The key to the above recipe is the fat from the butter and half and half or cream The fat added before cooking helps coat the protiens in the eggs to slow down the coagulation process
This results in the more tender scrambled eggs
There is also the added flavor benefit but there is some science behind the fat that helps explain why it is.
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