Brigitte Tinker
More ideas from Brigitte
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NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine%...

NYT Cooking: This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine%...

NYT Cooking: If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produce delicious burgers in not much more time than it takes to make one from ground chuck. The only...

NYT Cooking: If you finely grind part of the salmon, it will bind the rest, which can be coarsely chopped to retain its moisture during cooking. Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf. This approach, along with a few simple seasonings, produce delicious burgers in not much more time than it takes to make one from ground chuck. The only...

SPINACH Feta Turkey Burgers 1 pound ground turkey 1 cup oats 2 egg whites 10 ounces frozen spinach thawed, chopped, drained 1 cup feta cheese crumbled 1 tsp dried minced onion or finely chopped onion 1/2 tsp garlic powder 1/4 tsp black pepper 1 pinch salt

SPINACH Feta Turkey Burgers 1 pound ground turkey 1 cup oats 2 egg whites 10 ounces frozen spinach thawed, chopped, drained 1 cup feta cheese crumbled 1 tsp dried minced onion or finely chopped onion 1/2 tsp garlic powder 1/4 tsp black pepper 1 pinch salt