Yaslie

Yaslie

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今日のパンダ(2143日目) | 毎日パンダ

今日のパンダ(2143日目) | 毎日パンダ

木の上で寝そべるシャンシャン

木の上で寝そべるシャンシャン

母ちゃんの背中、立派でしょ

母ちゃんの背中、立派でしょ

NYT Cooking: The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego. The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture. Farmed salmon doesn’t compare. In this recipe, the salmon is cut on the diagonal into thin slices that cook quickly. They are topped with softly whipped cream that's s...

The wild king salmon season opens in May on the West Coast and continues through summer, from Alaska all the way to San Diego The first wild salmon in spring has brilliant red flesh, a mild sweet flavor and a velvetlike texture Farmed salmon doesn’t compa

NYT Cooking: Hazelnut and Coriander Spiced Sous-Vide Salmon

Nathan Myhrvold, co-author of “Modernist Cuisine,” and Melissa Clark demonstrate how to prepare simple sous vide salmon at home.

NYT Cooking: Searing salmon in a tangy lime and ginger caramel that’s spiked with Asian fish sauce is one of my favorite ways to cook the fish. Usually I make this in a skillet, starting it on the stovetop and finishing it in the oven. But it cooks beautifully and very quickly in the pressure cooker, turning wonderfully tender. If you like your salmon slightly rare in the center, seek out thick center-cut f...

Recipes From Melissa Clark’s New Book, ‘Dinner in an Instant’ is a group of recipes collected by the editors of NYT Cooking