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Health

Yunhee Kim for The New York Times. Food Stylits: Victoria Granof.
These sweet, citrusy carrots are an ideal accompaniment to savory, hearty main dishes, like Ebony’s stewed chicken and dumplings from the magazine’s first food editor, Freda DeKnight. This adaptation streamlines the usage of a pot and baking dish in the original and requires only a single ovenproof skillet. The dish tastes just the same and reflects Ms. DeKnight’s commitment to fresh ingredients and vibrants flavors in her cooking. —Kayla Stewart
Featured in: The Ebony Test Kitchen, Where Black Cuisine Was Celebrated, Is Reborn
Adapted from “A Date with a Dish: Classic African American Recipes” by Freda DeKnight (Johnson Publishing Company, 1962)
Kay Chun
30 minutes
Kasia Pilat
45 minutes
Kay Chun
35 minutes
Ali Slagle
1 hour
Melissa Clark
1 hour
Robert Simonson, Dante, New York City
Ali Slagle
20 minutes
Eric Kim
50 minutes
Bryan Washington
1 1/2 hours, plus chilling dough and cooling filling
David Tanis
30 minutes
David Tanis
1 1/2 hours
David Tanis
1 hour 15 minutes
Kay Chun
40 minutes

1 1/2 hours
Zainab Shah
25 minutes
Ali Slagle
10 hours
Dorie Greenspan
1 hour, plus cooling
Priya Krishna, Judy Joo
45 minutes, plus 3 hours’ rising

1 1/2 hours
Eric Kim
50 minutes
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NYT Cooking is a subscription service of The New York Times. It is a digital cookbook and cooking guide alike, available on all platforms, that helps home cooks of every level discover, save and organize the world’s best recipes, while also helping them become better, more competent cooks. for full access.

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