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New york times cooking offers subscribers recipes, advice and inspiration for better everyday cooking There is also the added flavor benefit but there is some science behind the fat that helps explain why it is. From easy weeknight dinners to holiday meals, our recipes have been tested and perfected to meet the needs of home cooks of all levels.

What to cook this week weekly recipe suggestions from sam sifton, the five weeknight dishes newsletter and nyt cooking editors. This results in the more tender scrambled eggs To celebrate cooking’s first anniversary, we pulled together the recipes our readers loved to save the most over the last year.

Season the chicken breasts with salt and pepper and add to the saucepan

Cover and poach the chicken until the centers are barely opaque, 15 to 25 minutes, turning the chicken over halfway through cooking Transfer the chicken to a cutting board and the stock to a measuring cup. Instead of a gravy with flour, you just use the juice and fat the chicken has rendered during cooking, and make it lighter by adding a bit of hot boiled water to the cooking dish you used, and make sure scrapping all the brown bits on the edges, and mix well, simply with a spoon. 1, we have published more than 400 new recipes (phew!), and our readers have enjoyed cooking and eating all of them

Here are the dishes they've loved the most. The chicken breast might get all the press, but it’s the humble chicken thigh that really delivers in terms of flavor, versatility and economy For more chicken recipes, check out our easy chicken recipes for busy weeknights collection. I experimented with making the marinade and adding it to a crockpot with the chicken for about 4 hours and even when pan frying/cooking it after the chicken was pulled it was very bland and soggy in comparison to the normal recipe.

The key to the above recipe is the fat from the butter and half and half or cream

The fat added before cooking helps coat the protiens in the eggs to slow down the coagulation process

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