https://cooking.nytimes.com/68861692-nyt-cooking/4237861-recipes-to-cook-over-a-long-weekend

19 0

Recipes to Cook Over a Long Weekend - Recipes from NYT Cooking - - - - - - - - - -. Sorry! We're currently performing maintenance on the site. Certain actions are not working at this time. Check back later. Menu. MOMOFUKU'S BO SSAM. 7 hours, plus 6 hours' seasoning. LASAGNA. 4 hours. HAITIAN PORK GRIOT. 3 hours, plus marinating. SAUSAGE AND CABBAGE. 3 hours. MEAT AND POTATO SKILLET GRATIN. 2 1/2 hours. MOROCCAN CHICKPEAS WITH CHARD. 2 1/2 hours, plus overnight soaking. CASSOULET. 5 1/2 hours, plus marinating. NO-KNEAD BREAD. 1 hour 30 minutes, plus about 20 hours' resting time. MISSISSIPPI ROAST. 6 1/2 to 8 1/2 hours. RUTH REICHL’S CHICKEN DIAVOLO. 45 minutes, plus up to two days' steeping and marinating. TUSCAN FARRO SOUP Full story

13 January

wait