NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does.
NYT Cooking: If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with
NYT Cooking: The classic Chinese way to clean shrimp and ensure a succulent flavor and crisp texture, says Grace Young, author of “Stir-Frying to the Sky’s Edge,” is to use a combination of salt and water, either dousing the shrimp in two rinses of heavil