It’s the first ever two part episode of Griddle Porn! Tomorrow I’m making Christmas paella on the Blackstone, so tonight I’m making the rice.
I usually just make the rice the same way I do for a stir fry, but this time I mixed up a nice broth to cook it in. Hopefully it will soak up all of that delicious flavor in the fridge overnight to make an even better paella.
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A slightly different lamb moment for your Easter table. Smoked paprika prime lamb fillet, blushing in the middle, served with THAT classic entrecôte sauce everyone loves. #LambRecipes #cooking #tasty #easterrecipes #foodie source
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A slightly different lamb moment for your Easter table. Smoked paprika prime lamb fillet, blushing in the middle, served with THAT classic entrecôte sauce everyone loves. #LambRecipes #cooking #tasty #easterrecipes #foodie source
source
Find the recipe on the NYT cooking page! https://cooking.nytimes.com/recipes/762467098-shrimp-cakes-with-smoked-paprika-aioli source
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