No Knead Bread | Bread Recipe | The New York Times

No Knead Bread | Bread Recipe | The New York Times

Mark Bittman, a.k.a. The Minimalist, and Jim Lahey, the owner of Sullivan Street Bakery, share a recipe on how to make no-knead bread where the secret is letting the time do the work. Subscribe on YouTube: http://bit.ly/U8Ys7n ————————————————————— Want more from The New York Times? Watch more videos at: http://nytimes.com/video Facebook: https://www.facebook.com/nytvideo Twitter: https://twitter.com/nytvideo Instagram: http://instagram.com/nytvideo Whether it’s reporting…

Hamburger America: Dyer's Burgers

Hamburger America: Dyer's Burgers

Burger documentarian George Motz visits Dyer’s Burgers in Memphis to investigate the joint’s unique deep-fried hamburgers. “Back then, they didn’t have the flat tops and all this, so they cook in a cast-iron skillet,” Dyer’s owner Tom Robertson says. “As you cook more burgers, the grease grows, and eventually it becomes a deep-fried hamburger. We…

Serious Eats Basics: Braising

Serious Eats Basics: Braising

Serious Eats’ Meg Hourihan gets advice on cooking chicken wings from an unlikely source, fancy-pants French chef Daniel Boulud. DANIEL BOULUD’S CHICKEN WINGS WITH PANCETTA, BELL PEPPERS, AND MUSCAT RAISINS Italian-Inspired Makes 4 servings 1/4 pound pancetta, thinly sliced 1/3 teaspoon red pepper flakes 2 1/2 pounds chicken wings 1 yellow onion, sliced 6 cloves…