Kate Sheehan

Cook’s brings a couple of twists in addition to the brown butter: corn syrup replaces the white sugar and there’s a formidable two tablespoons of vanilla to boost flavor. I was super annoyed to find that although I could have sworn I had a box of Maldon in my cupboard it was nowhere to be found when it came time for the optional (not optional) sprinkling on the blondies, so that element was sadly missing. Heat butter in 10-inch skillet (best not to use nonstick as the dark color makes it hard to see how brown your butter is getting) over medium-high heat until melted, about 2 minutes. Bake until top is deep golden brown and springs backs when lightly pressed, 35 to 40 minutes, rotating pan halfway through baking (blondies will firm as they cool).

As the recipe says the panko keeps the turkey from becoming dense and acquiring that yoga-mat texture turkey burgers sometimes have; the mayo keeps it moist throughout; and the cheese works its usual magic. All of it together makes a burger that I promise will not just compete with all other turkey burgers you’ve had but may give your favorite beef burger a run for its money. I combined all the ingredients and shaped the burgers a few hours before cooking and it worked out fine. Combine turkey, panko, Monterey Jack, mayonnaise, 1/2 teaspoon salt, and 1/2 teaspoon pepper in bowl (honestly, the best way to do this is with your hands.

1 Parmesan cheese rind, plus 3 ounces Parmesan, shredded on the large holes of a box grater (1 cup) Pat chicken dry with paper towels and season with salt and pepper. Return chicken to pot; add broth and Parmesan rind and bring to boil. Transfer Parmesan to bowl with cooled bread crumbs and add reserved 1 tablespoon fat, egg whites, lemon zest, 1/8 teaspoon pepper, and nutmeg. Add dumplings and cook, adjusting heat to maintain gentle simmer (very important not to have too high a simmer for the sake of the tender little dumplings) until dumplings float to surface and are cooked through, 3 to 5 minutes.

It’s included in their new cookbook Milk Street Tuesday Nights which i hope you will buy from your local independent book monger. Add the mushrooms and shallots and cook, stirring, until the mushrooms have released their liquid and the shallots have softened, about 5 minutes. Bring to a boil and cook, stirring, until the wine has almost completely evaporated, about 5 minutes. If needed, toss in a few tablespoons of the reserved cooking water to thin the sauce to coat the pasta