![]() The only constant among them is our desire to make cooking easier and more delicious and to deliver you from the sadness of a sink filled with dishes.ĭavid Malosh for The New York Times. There are vegetarian situations, and vegan ones too, lots of fish, plenty of chicken, plenty of stew. For others, you’ll need to add only a vegetable or starchy side dish if you desire one, a salad, a basket of bread. They come from the stars of our universe: Melissa Clark, Alison Roman, Julia Moskin, Ali Slagle, David Tanis, Tejal Rao, Yewande Komolafe, Colu Henry, Joan Nathan, Kay Chun - even me! The majority will deliver a whole meal in a single pot, pan or skillet, full stop. That’s why the editors of NYT Cooking have put together this modest (and beautiful), wide-ranging (and tightly focused) collection of recipes devoted to the celebration of one-vessel cooking, on the stovetop and in the oven. Imagine the ease of it, to come home from work and turn on the oven, line a sheet pan with foil or parchment, tip onto it some vegetables, some protein, some aromatics and sauce: Dinner, nothing else required! Wouldn’t it instead be easier if there was really only one? One skillet or one Dutch oven, one sheet pan, one pot? Wouldn’t that be great? The pie can be baked up to 24 hours ahead of serving do not refrigerate before serving.Whether you like cooking, love it or are indifferent to the task, most of us can agree that washing a lot of pots and pans after dinner is a drag. Transfer pie to a wire cooling rack and allow to cool for at least 2 hours before serving. Reduce heat to 375 degrees and bake for another 30 to 40 minutes, until the filling bubbles in the steam vents, and the crust is golden brown. Place pie on the hot sheet pan and bake for 20 minutes.Using a sharp knife, cut some steam vents in the top of the crust. (Using a fork might be easier if the bottom crust is too cold to crimp.) Brush the top of the pie with cream, milk or some beaten egg, then sprinkle lightly with sugar if you like. Press the edges together, trim the excess dough, and crimp the edges with your fingers or a press down with the tines of a fork. ![]() Remove pie crust from freezer and add the cooled filling in an even layer.
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