Mar 5
NYT Chocolate Chip Cookies - Classic Recipe
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NYT Chocolate Chip Cookies - Classic Recipe
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Hasselback Kielbasa Bites Ingredients: 2 large Kielbasa sausages (about 1.5 pounds) 2 tbsp olive oil 2 tsp smoked paprika (optional for added flavor) Salt and freshly ground black pepper, to taste Chopped parsley or chives, for garnish Directions: Preheat Oven: Preheat oven to 425°F (220°C). Prepare Kielbasa: Place each Kielbasa sausage on a cutting board. Make diagonal cuts every half-inch along each sausage, slicing almost but not completely through. Season Sausages: In a small bowl, combine olive oil and smoked paprika (if using). Brush each sausage with the oil mixture, ensuring even coverage. Season with salt and freshly ground black pepper to taste. Bake Kielbasa: Arrange the sausages on a baking tray and bake for 2025 minutes, or until the edges are crispy and the sausages are cooked to your liking. Garnish and Serve: Remove the Kielbasa bites from the oven and let them rest for a few minutes. Garnish with chopped parsley or chives before serving for a touch of freshness. Prep Time: 5 minutes Cooking Time: 25 minutes Total Time: 30 minutes Kcal: 150 kcal per serving Servings: 4 servings These Hasselback Kielbasa Bites are a delicious twist on a classic favorite. With a touch of smoked paprika, they come out of the oven with crispy edges and a smoky, savory flavor thats perfect for any gathering. The Hasselback technique allows the flavors to infuse deeply, creating a mouthwatering bite in every slice. Serve these warm, garnished with fresh parsley or chives for a pop of color and freshness. Whether for a party, game day, or a cozy night in, these bites are simple to make and bursting with flavor.
Salt and Vinegar Fingerling Potatoes Ingredients: 1 pound (454 grams) fingerling potatoes, sliced lengthwise to 1/4-inch thickness 2 cups distilled white vinegar 1 tablespoon plus 1 teaspoon kosher salt 2 tablespoons olive oil ¼ teaspoon freshly ground black pepper Directions: In a small pot, combine the potato slices, vinegar, and 1 tablespoon of the salt. If the vinegar does not cover the potatoes by at least 1/4 inch, add cold water until it does. Bring to a boil, then lower the heat and simmer until the potatoes are fork-tender, about 8 minutes. Let the potatoes cool in the liquid for 30 minutes. Drain well and pat the potatoes dry with paper towels. Preheat the broiler with a rack about 6 inches below the heat source. On a sheet pan, arrange the potato slices. Drizzle with olive oil, sprinkle with the remaining teaspoon of salt, and season with black pepper. Toss to coat evenly. Spread the potatoes in a single layer and broil until lightly browned on top, about 7 minutes. Flip and broil the other side until browned, about 5 minutes more. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 55 minutes (including cooling time) Kcal: 220 kcal | Servings: 4 servings If you love the tangy, savory combination of salt and vinegar, these Crispy Salt and Vinegar Fingerling Potatoes are for you! The broiling process gives the potatoes a deliciously crispy exterior while keeping the inside tender. The vinegar perfectly infuses each slice with its sharp, zesty flavor, creating a snack or side dish thats hard to resist. This dish is not only easy to prepare, but its also incredibly versatile. Serve it as a side for your favorite grilled meats, enjoy it as a snack on its own, or pair it with a dipping sauce for extra flavor. No matter how you enjoy these potatoes, they are sure to be a hit!
Indulge in the irresistible charm of a warm and gooey chocolate chip cookie, baked to perfection in a skillet. This recipe delivers a delightful blend of crispy edges and a soft, chewy center.
Ingredients: 1/2 cup butter, melted. 1/2 cup granulated sugar. 1/4 cup packed brown sugar. 1 teaspoon vanilla extract. 1 egg. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup chocolate chips. Vanilla ice cream optional, for serving.
Instructions: Preheat the oven to 350F 175C. In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until well combined. Add the vanilla extract and egg to the sugar mixture. Mix thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry flour mixture to the wet ingredients, mixing until a dough forms. Fold in the chocolate chips, distributing them evenly throughout the dough. Transfer the cookie dough to a cast-iron skillet, pressing it down gently to form an even layer. Bake in the preheated oven for about 20-25 minutes, or until the cookie is golden brown around the edges and set in the center. Remove from the oven and allow the skillet cookie to cool slightly before serving. For an indulgent treat, serve the warm skillet chocolate chip cookie with a scoop of vanilla ice cream on top.
Prep Time: 15 minutes
Cook Time: 25 minutes
Aharon Bensimon
Scalloped Hasselback Potatoes are a delightful twist on the classic scalloped potatoes. The Hasselback technique creates beautifully crispy edges while keeping the interior creamy and flavorful. This dish is perfect for impressing guests or as a comforting side for any meal.
Ingredients: 6 medium potatoes, washed and scrubbed. 4 tablespoons butter, melted. 4 cloves garlic, minced. 1 cup grated Parmesan cheese. 1 cup heavy cream. Salt and pepper, to taste. Fresh thyme leaves, for garnish.
Instructions: Preheat the oven to 400F 200C. Slice each potato thinly without cutting all the way through, leaving the bottom intact. Place the potatoes in a baking dish. In a small bowl, mix melted butter and minced garlic. Brush the mixture over the potatoes, making sure to get in between the slices. Season the potatoes generously with salt and pepper. Pour heavy cream over the potatoes, ensuring it seeps into the slices. Cover the baking dish with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle grated Parmesan cheese over the potatoes, and bake for an additional 15-20 minutes, or until the potatoes are tender and golden brown. Garnish with fresh thyme leaves before serving.
Prep Time: 15 minutes
Cook Time: 65 minutes
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Upgrade your basic baked potatoes with this fancied up version of Hasselback potatoes. The thin slices allow for extra crispy edges, while the garlic butter and Parmesan cheese add layers of flavor.
Ingredients: 4 large russet potatoes. 4 tablespoons unsalted butter, melted. 4 cloves garlic, minced. 4 tablespoons grated Parmesan cheese. 2 tablespoons chopped fresh parsley. Salt and pepper to taste.
Instructions: Preheat the oven to 425F 220C. Wash and dry the potatoes, then place each potato between two chopsticks or wooden spoons. Make thin slices across the potato, cutting almost all the way through, but leaving the bottom intact. In a small bowl, mix together melted butter and minced garlic. Place the potatoes on a baking sheet lined with parchment paper. Brush the melted garlic butter mixture over each potato, making sure to get in between the slices. Sprinkle Parmesan cheese evenly over the potatoes. Season with salt and pepper to taste. Bake in the preheated oven for 50-60 minutes, or until the potatoes are golden brown and crispy on the edges. Garnish with chopped parsley before serving.
Prep Time: 15 minutes
Cook Time: 50 minutes
Mandol Pierre
This Simple Skillet Chocolate Chip Cookie recipe from The Taylor House is the ultimate comfort dessert. This treat will become a family favorite thanks to its crispy edges, soft center, and gooey chocolate chips.
Ingredients: 1/2 cup 1 stick unsalted butter, melted. 1/2 cup granulated sugar. 1/4 cup packed light brown sugar. 1 teaspoon vanilla extract. 1 large egg. 1 1/2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup semi-sweet chocolate chips.
Instructions: Preheat your oven to 350F 175C. In a mixing bowl, combine the melted butter, granulated sugar, and light brown sugar. Mix until well combined. Add the vanilla extract and the egg to the butter and sugar mixture. Mix until smooth and creamy. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the semi-sweet chocolate chips. Transfer the cookie dough to a well-seasoned cast iron skillet, pressing it down evenly. Bake in the preheated oven for about 20-25 minutes or until the edges are golden brown and the center is set. Remove from the oven and let it cool slightly before slicing and serving. Enjoy your delicious skillet chocolate chip cookie!
Prep Time: 15 minutes
Cook Time: 25 minutes
les excavations richard gosselin
Enjoy these delicious oatmeal chocolate chip cookies that are crispy on the edges and chewy in the center. A perfect blend of oats and chocolate!
Ingredients: 1 cup rolled oats. 1 cup all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1/2 cup granulated sugar. 1/2 cup brown sugar, packed. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup chocolate chips.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a medium bowl, whisk together the oats, flour, baking soda, and salt. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Drop spoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still slightly soft. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cook Time: 10 minutes
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