Wednesday, December 1News That Matters

Tag: Komolafe

The Best Summer Fish Recipe | Yewande Komolafe | NYT Cooking

The Best Summer Fish Recipe | Yewande Komolafe | NYT Cooking

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Get the recipe: https://nyti.ms/3sASJcI Yewande Komolafe is in the studio kitchen showing us how to make her recipe for One-Pan Fish With Bacon and Sweet Corn. The delightful textures of its three main components — crisp bacon, tender fish and plump corn kernels — make for a lovely summer dinner. Smoky bacon imparts a flavor reminiscent of campfire cooking or outdoor grilling over hot coals. You can use tilapia, trout, bass or any other flaky yet firm white fish, and when fresh corn isn't in season, frozen corn works well too. A squeeze of fresh lemon juice rounds out the dish. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT...
Crispy Garlic Chicken With Creamy Guasacaca Sauce | Yewande Komolafe | NYT Cooking

Crispy Garlic Chicken With Creamy Guasacaca Sauce | Yewande Komolafe | NYT Cooking

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Get the recipe: https://nyti.ms/2RpULOU Yewande Komolafe is making her recipe for garlic chicken with guasacaca sauce in the studio kitchen today. The sauce is one of the wonderful condiments of Venezuelan cuisine — bright and tangy from a base of herbs and lime while also being creamy from avocado. Don’t miss Yewande’s tip for zesting citrus at 02:20, and let us know in the comments if you’ve made it! ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
Corn and Shrimp Beignets with Yewande Komolafe | NYT Cooking

Corn and Shrimp Beignets with Yewande Komolafe | NYT Cooking

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Get the recipe: https://nyti.ms/3kJOFoS Today in the kitchen studio, Yewande Komolafe is making her Corn and Shrimp Beignets. In her recipe, a light batter coats pieces of shrimp and sweet corn kernels, delivering a savory bite that’s perfect for picnics, a finger-food weeknight meal or casual get-togethers. Lemon zest and ground cayenne also add a bright zing. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).
The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

The Most Beautiful Seafood Stew | Brazilian Moqueca with Yewande Komolafe | NYT Cooking

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Get the recipe: https://nyti.ms/3x9jaHE Yewande Komolafe is at the kitchen studio showing us how to make moqueca, a rich seafood stew. Moqueca hails from the state of Bahia in northeastern Brazil, the heart of Afro-Brazilian culture and its rich culinary heritage. Built on the freshest seafood you can find, moqueca delivers a creamy, spicy richness with just a few central ingredients. At the dish’s base is sautéed garlic, onion, tomatoes and sweet peppers, and a fresh chile adds heat that will linger gently. Coconut milk gives the stew body, and last but not least, red palm oil (azeite de dendê in Portuguese) acts as the glue that holds it all together. ------------------------------------------ SUBSCRIBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrT...