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NYT Cooking
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All the food that’s fit to eat (yes, it’s an official New York Times production).
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NYT Cooking
"Honestly the best non beef burger I’ve ever made."
https://nyti.ms/3RQRo2a
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NYT Cooking
"I can't stop making this. Four times in the past two weeks. This time I added a little bit of shallot because I had it. Chef's kiss."
https://nyti.ms/4uZJXnE
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NYT Cooking
“I’m not a natural cook by any means,” Tina Fey says in the Pizza Interview. “My husband is a natural, great cook. So over the last 15 years, I’ve slowly been gathering a handful of moves.”
One of her moves? Melissa Clark’s lemony white bean soup with turkey and greens. Get the FREE recipe here:
https://nyti.ms/3Q9vYgv
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NYT Cooking
Tina Fey, Will Forte and Kerri Kenney-Silver of "The Four Seasons," chat about go-to recipes, orders and whether there’s a place for pineapple on a pie.
https://nyti.ms/4xoORg7
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Friends
Channel Comments
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NYTCooking
(2 years ago)
Get Claire's recipes:
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TalkAsSoftAsChalk
(5 years ago)
"Baking fairy godmother" is the most perfect title for this queen!
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JaiRaj26
(1 year ago)
Ingredients
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SenMallika
(5 years ago)
A bunch of us Claire fans are making her croissants together this weekend!
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afonsords
(5 years ago)
I love how she isn't one of those "look how skilled i am" types. She really gives all of her tips and tries to make sure the viewer succeeds.
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acevedoa89
(5 years ago)
Randomly decided to take on croissants this past Christmas. I only cried once and the croissants turned out great.
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stuchly1
(5 years ago)
She was the reason I watched Bon Apetit in the first place, now i have found her again! I am pretty sure this is what pure bliss feels like. She is a treasure!
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jeanlucdanis8799
(3 years ago (edited))
Ok... Here's a very important tip : I did this recipe many times and the only problem I have is, during cooking time, my croissants are leaking butter, so I end up with croissants that are floating in a lake of butter. I use regular butter for my butter block, because "dry butter or tourage butter " is very hard to find and even the European style butter at 84% of butter fat is hard to find as well. So here's the tip... Bring regular butter at room temperature so it will be soft, add 10% ( for 340g of butter 34g of flour ) of regular flour and mix until the flour is well incorporated. The flour will absorb the humidity in the butter and prevent the butter to melt too fast. And then, while your butter is soft you can easily form your block of butter like the recipe says. Bon appétit !!
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sarahlew1168
(5 years ago)
"Bend but not snap" when referring to the butter slab. Elle Woods would not approve
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belledejour1
(2 years ago)
Well im French and i can tell you those taste exactly like the one you will eat in France, we made them and it’s not easy but when it was done we were amazed to taste a corner of my native France! Bravo
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IwanSetiawan-dv1wl
(5 years ago)
BA is literally crying right now
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emmaharris7228
(5 years ago)
I want to try and make croissants so badly but I feel like it would emotionally devastate me
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80RedRock
(2 years ago)
Gallon zip lock bags to roll the butter and for the dough. Way easier. You can even turn them inside out and wash them in your dishwasher and reuse them.
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georgecotarelo692
(5 years ago)
Starting off with that pronunciation comment - this is the reason I love Claire
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brianp4438
(5 years ago)
Claire puts legit more care in to these things that will get shoved in a mouth than I put in to 95% of the things in my life
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FoodandArmwrestling
(2 years ago)
Recipe for the dough ( Detrempe)
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