Fried Sage Salsa Verde: https://nyti.ms/3Hszlpp
Cilantro-Date Chutney: https://nyti.ms/3qGtCqg
Herby Fried Shallot and Bread Crumb Crunch: https://nyti.ms/3qFlK8v
Samin Nosrat is here! (Yay!) Today, she’s showing us how to make three different condiments and toppings with an array of exciting flavors and textures to liven up your Thanksgiving table. First up is a Fried Sage Salsa Verde, which adds crunch and acid as well as sage, a familiar Thanksgiving flavor. Samin’s Cilantro-Date Chutney lends sweetness and spice (especially to your leftover turkey sandwich). And Herby Fried Shallot and Bread Crumb Crunch is the perfect topping to any dish that could use some crispiness.
Read How to Make Your Thanksgiving Dinner Less Boring: https://nyti.ms/3Hq0MjJ
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
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