Originally Posted by
PsiFighter37
Making a batch of Japanese-style beef stew from NYT Cooking. Simple recipe, barely any one-off ingredients required.
I made NYT's Honey and soy glazed chicken thighs and served over rice. So delicious, though the instructions ensure burnt raw chicken. The sauce is to die for. Can't wait to try it on chicken on the grill and perhaps, pork chops. Then, for dessert, the NYT recipe for olive oil brownies with sea salt.