Elizabeth Laney-Mortensen

Elizabeth Laney-Mortensen

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NYT Cooking: This homey casserole was developed by Pierre Franey in 1991 for the 60-Minute Gourmet column. It is hearty sustenance that evokes memories of childhood and sweater weather. Its preparation is simple, but its flavors veer elegant. Sauté onions, celery, green peppers and garlic. Add the meat, then oregano, basil and tomatoes. Whisk together a quick Cheddar cheese bechamel that's seasoned with cay...

This homey casserole was developed by Pierre Franey in 1991 for the Gourmet column It is hearty sustenance that evokes memories of childhood and sweater weather Its preparation is simple, but its flavors veer elegant

NYT Cooking: Vegetable pancakes with a sweet and comforting flavor. These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for 20 minutes.

NYT Cooking: Vegetable pancakes with a sweet and comforting flavor. <br/>These have a sweet, comforting flavor. They are quick to mix up, using either leftover mashed potatoes from your Thanksgiving dinner, or potatoes that you have cut up and steamed for

NYT Cooking: Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made ...

NYT Cooking: Every Monday, you can find a pot of red beans and rice cooking in someone’s kitchen in New Orleans. The food writer and New Orleans bon vivant Pableaux Johnson’s house is no exception. The dish, an easy meal from when people used to reserve Monday to do the wash, was once made with the pork bone left over from Sunday supper. In this version, Mr. Johnson strongly encourages the use of hand-made ...

Simple yet flavourful Broccoli Leek Soup - only 7 ingredients & 30 minutes needed! | Whole30 + Vegan

Simple yet flavourful Broccoli Leek Soup - only 7 ingredients & 30 minutes needed! | Whole30 + Vegan

NYT Cooking: Here is a simple, excellent one-pot recipe for a midweek feast, full of rich flavor, with a sauce that you won't want to waste. It came to The Times via the Twitter account of Andrew Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often. His wife, Rishia Zimmern, adapted ...

Please use garbanzo bean flour instead of white flour! Zimmern, who eats bugs on television as the host of “Bizarre Foods” on the Travel Channel but lives a sedate life back home in Minnesota when he’s not working, which is not often.

This classic Chinese Hot and Sour Soup recipe is easy to make in about 25 minutes, and tastes just like the restaurant version!

For 6 servings as written it’s per serving. This classic Chinese Hot and Sour Soup recipe is easy to make in about 25 minutes, and tastes just like the restaurant version!

NYT Cooking: Traditionally, the term “meuniere” refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there’s no reason to be parochial about it. This is a fast, surprisingly elegant approach to boneless, skinless chicken breasts, or cutlets of pork, turkey or veal.

NYT Cooking: Traditionally, the term “meuniere” refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter.

Light and Easy 5-Minute Fruit Mousse Recipe | Serious Eats

This delicious fruit mousse is wonderfully light and incredibly easy to make. It just takes five minutes, three ingredients and a food processor. The result will delight even your pickiest guests.