I put the flour in the bowl in which it is kneaded. I melted the butter in the milk and I added in it how hot the sugar and the yeast were. After the yeast dissolves, pour the milk over the flour. Put an egg and a little salt. Knead very well all ingredients. Leave to rise for 40-50 minutes until it doubles in volume.

To make a vegan version of this stuffing, simply substitute a nondairy option for the butter and bake the stuffing in its own baking dish.Ingredients1 large loaf seeded hearth bread (about 1 1/3 pounds), cut into 3/4-inch cubes (about 12 cups total)2 Tablespoons olive oil2 Tablespoons unsalted butter1 Pound chopped white mushrooms4 large shallots, chopped3 celery stalks, chopped1/3 Cup chopped fresh parsley1/3 Cup chopped mixed fresh herbs such as sage, thyme, marjoram, and oregano1 1/4 Teaspoon salt1/2 Teaspoon black pepper3 Cups low-sodium vegetable brothServings10Calories Per Serving247Folate equivalent (total)91µg23 Riboflavin (B2)0.

Adour will close in November, but talks are underway for new restaurantsThe Manhattan island is abuzz with news that Alain Ducasse& 39;s 5-year-old restaurant, Adour, will be closing. The New York Times was the first to report that the agreement between St. Regis New York and Ducasse was terminated, and the restaurant is set to close Nov.

Gather round the table for a relaxed and cozy dinner party featuring the easiest, most impressive salmon you& 39;ll ever make.Casual Dinner PartyPhoto: Christopher TestaniFamily-style meals create an instant mood of intimacy. This menu brings comfort, elegance, and ease to the table. First up, we have a stunning roasted salmon.

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked chicken or fish.

Servings: -Preparation time: less than 60 minutes RECIPE PREPARATION Coconut cookies: Whisk the egg whites, as for meringue. Gradually, add the sugar, stirring constantly until it melts. Add the flour and coconut and mix gently. from the bottom up. With a wet hand, balls are made and placed in the tray.