Sentences with phrase «times cooking section»

Not exact matches

Today the New York Times (NYT) announced it has partnered with startup Chef'd to sell meal kits to readers based on recipes from its NYT Cooking section.

Please reference the Notes section of the recipe for chicken substitutions and different cooking times.

Anna's recipes are wholesome, simple, and creative while the chapters are broken down into 20, 30, 40 minute sections so you can plan meals according to your lifestyle (which timing I suppose is relative to the cook but I think you'll get in the ballpark).

A lot of the time, however, browsing through the «Food and Cooking» section of Pinterest can make you feel like the world has gone completely stark raving mad, as you see users frantically pinning and re-pinning cooking creations that range from «kinda gross» to «criminally insane.Cooking» section of Pinterest can make you feel like the world has gone completely stark raving mad, as you see users frantically pinning and re-pinning cooking creations that range from «kinda gross» to «criminally insane.cooking creations that range from «kinda gross» to «criminally insane.»

Like any hungry New York Times reader, each Wednesday your Quarter - Life Cooks skip straight through the hard news to the Dining Section.

In honor of the Minimalist as he exits the Times» Dining section, I made one of Mark Bittman's recipes from How to Cook Everything Vegetarian (with a very minimalist photo to match!).

In the front of each section is a basic overview for chopping, cutting, preping, cooking methods, tempatures, and times.

I was concerned the cooking time would not be enough, but it was perfect (I actually subtracted 5 minutes off the first section of time in the oven since it was a smaller tenderloin).

Woodward, who was racing and beating college - level hurdlers in junior high, is the top 300 hurdler in the section this season with Perry holding the second best time, with Cook (fourth) and Davis (fifth) rounding out one of the most incredible combinations of athletes at one school in section history.

I've always been a big fan of Mark Bittman, aka «The Minimalist» writer for the New York Times Dining Section, as well as the author of many cookbooks, including the seminal How to Cook Everything.

The next time you visit a Natural Food Store, you will notice that they carry organic coconut oil in the cooking oil section probably next to the olive or sesame oils.

8 ounces of elbow macaroni (check your box, because mine was 12 ounces), or your favorite shaped pasta 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and slice; but you may find them chopped in oil, which is delicious and with no need to soak) Fresh diced onion to taste, sauteed in olive oil, or I used dried minced onion 1 clove of garlic, chopped (I always buy the jarred chopped garlic from the produce section) 1 pound of ground beef, browned (I cook mine in bulk ahead of time in the crockpot) 12 ounces of tomato sauce (if you have leftover pasta sauce, I would use that) 1 teaspoon of dried basil Salt and pepper to taste

She is a regular contributor to the Boston Globe Food Section, and her work has appeared in many publications such as Saveur, Food and Wine, Whole Living, Fine Cooking, the Wall Street Journal, NPR, the Huffington Post, the Washington Post, the Chicago Tribune, Edible Boston, Living France, the New York Times Diner's Journal, and in many other international magazines.

Each unit pack includes: - 7 engaging lesson plans (one for each 10 - word section, plus a revision / sentence - building lesson for the end of the unit), written by qualified teachers and covering all 4 key skills - Ideas for adapting each lesson to suit your class, including extension activities, suggestions for differentiation, homework activities and substitutions for low - tech classrooms - Full timings and guidance for teachers to help you access all the resources easily - Printable resources to complement the lessons and save you time This unit pack is for Languagenut's Unit 14 - More about food and mealtimes, covering time, lunchtime, cafeterias, cooking, growing food and descriptions.

Columnist Sybil Pratt calls the book the «fascinating, fabulous result» of Amanda Hesser's decision to» [cook] her way through the Times» recipe archive, which begins in the 1850s, when the paper first started to cover food, and goes up to treasures from the more current Dining Out sections.»

This section on its website covers the basics and gets you cooking in no time.

8/13/15 addition: the blogger I mentioned in the 5th paragraph has since created a 7/25/15 post titled «Russell Cook: Climate Science Harasser» where, in the comment section following the post, I spent a decent length of time asking the blogger how he could defend his accusations.