Cora Buhlert

Cora Buhlert

corabuhlert.com
Bremen. Germany / Cora Buhlert is a writer, teacher and translator from Bremen in North Germany.
Cora Buhlert
More ideas from Cora
NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chicken, add other ingredients and some liquid, cover and slowly simmer). But I gave it a bit of heat, unpacking sake, ginger, garlic and the spicy Korean con...

NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chi

Gumbo Z'herbes

This gumbo, sometimes called green gumbo, is often dubbed the king of the gumbos. Sometimes made with a roux, sometimes not, it's always made with assorted greens.

Pasta Sauce Raphael - A bold and zesty pasta sauce from The Silver Palate Cookbook. This is delicious served hot or cold!

Pasta Sauce Raphael - A bold and zesty pasta sauce from The Silver Palate Cookbook. This is delicious served hot or cold! ♥ A Family Feast

NYT Cooking: Turkey Biryani

This recipe is by David Tanis and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.

NYT Cooking: Turkey tikka masala

This twist on the Punjabi-style curry gives a new life to leftover turkey. The turkey is marinated overnight in yogurt, turmeric, garam masala and garlic paste, imparting deep flavors and moisture. Tomatoes and cream add warmth, while serrano peppers give

Braised chicken with gochujang. Also works with turkey.

NYT Cooking: Slow-braising to infuse meats with deep flavor and produce warming, stew-like plates of food is a cooking method of choice when the weather brings a chill. This chicken dish is the product of what I call the usual three-step affair (brown chi