Sconty empire

  Eleven Madison Park Granola Time: 40 minutes  At the end of every meal, diners at the Manhattan restaurant Eleven Madison Park are given a modest gift: a container of granola for the following morning. It is traditional Alpine cuisine, inspired by Daniel Humm's childhood in Zurich. The rolled oats have a golden color and are flavored with brown sugar, a dash of maple, salt, and a tiny bit of olive oil for flavor. Pumpkin seeds add a leathery bite, while coconut chips and shelled pistachios add a touch of whimsy. As morsels of softness to complete the entire, dried sour cherries can be seen here and there. The recipe is straightforward and foolproof for anyone with an oven and rimmed baking sheet, at least if you're careful with the kosher salt. INGREDIENTS Yield: 6 cups 2¾ cups rolled oats 1 cup shelled pistachios 1 cup unsweetened coconut chips ⅓ cup pumpkin seeds 1 tablespoon kosher salt ½ cup light brown sugar ⅓ cup maple syrup ⅓ cup extra virgin olive oil ¾ cup dried sou...

  Skillet Chicken With Black Beans, Rice and Chiles TIME: 1 hour  This authentic one-pot marvel of chicken, black beans, rice, tomatoes, and chiles, adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," will please everyone at the table. The cumin-infused rice soaks up all the luscious juices as the chicken thighs roast. The rice and chicken are both nicely cooked when the timer goes off. Use a 12-inch skillet for this recipe; any other size could lead to undercooked or overdone chicken or rice. If you have any leftovers, they taste fantastic in tacos or enchiladas. INGREDIENTS Yield: 4 to 6 servings 8 bone-in, skin-on chicken thighs Flaky sea salt and black pepper 2 tablespoons extra-virgin olive oil or peanut oil 1 large yellow or white onion, chopped 2 green or red bell peppers, halved, seeded and sliced 2½ cups chicken stock 2 red Fresno chiles or jalapeños, halved, seeded and chopped 1(3-inch)  cinnamon stick, broken in ha...

 Chicken Adobo Time : 2 hours, plus 2 hours' refrigeration It is the national dish of the Philippines, and whether it is cooked with chicken, pork, or fish is the subject of passionate and delectable debate across its 7,100 islands. Whichever method, the protein is cooked until it is rich, tangy, sweet, sour, and salty all at once by braising it in vinegar. It is occasionally then crisped at the edges over high heat and is always served with the remaining sauce. Its superiority results from the alchemy of the process and the harmony of its flavors. The acidity of the vinegar is lessened by cooking, which then interacts with the flavor of the meat to improve it. The consumption of adobo can affect one's attitude and eating preferences, whether it is done in the sweltering heat of Manila or the waning days of a New York winter. It is a challenging dish to cook just once.  INGREDIENTS Yield: 4 servings 1cup coconut milk ¼ cup soy sauce 1½ cup rice vinegar 12garlic cloves, peeled ...