EditorialBrown sugar and freshly grated orange zest is used as filling for orange rolls in New York, Feb. 7, 2023. Food styled by Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialGrated Cheddar tops the cornbread batter for a cheesy top in this tamale pie in New York, Jan. 11, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialButter that was frozen and then grated, helping to get the dough just right for biscuits, in New York, Dec. 5, 2019. Food Stylist: Simon Andrews. (Christopher Testani/The New York Times)
EditorialIna Garten’s mushroom and gruyère bread pudding in East Hampton, N.Y., Oct. 27, 2022. Food styled by Christine Albano. (Johnny Miller/The New York Times)
EditorialFreshly chopped cilantro and parsley, along with finely grated lemon zest, are added to a meal of mussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialSamuel Chappel, alias Grater of Oxford, 18th century. Having lost all his teeth, he grated his bread to aid in digestion. Engraving from James Caulfield's Portraits, Memoirs and Characters of Remarkable Persons, London, 1819.
EditorialSamuel Chappel, alias Grater of Oxford, 18th century. Having lost all his teeth, he grated his bread to aid in digestion. Engraving from James Caulfield's Portraits, Memoirs and Characters of Remarkable Persons, London, 1819.
EditorialSamuel Chappel, alias Grater of Oxford, 18th century. Having lost all his teeth, he grated his bread to aid in digestion. Engraving from James Caulfield's Portraits, Memoirs and Characters of Remarkable Persons, London, 1819.
EditorialGrated fresh ginger, cinnamon, cardamom or a dash of orange liqueur are added to the vanilla-rhubarb cobbler in New York on April 20, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialGrated cheddar is added to a potato-cheddar soup with quick-pickled jalape?os, in New York, Jan. 19, 2021. Food styled by Barrett Washburne. (Christopher Simpson/The New York Times)
Editorial6 - Grate the pecorino romano cheese (made with sheep's milk). Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino fr...
Editorial8 - Spaghetti alla gricia is ready, in the plate. Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, ...
Editorial3 - The italian spaghetti, brand of quality . Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, pepp...
Editorial4 - Pork cheek fried in a pan, is set aside. Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, peppe...
Editorial1 - The pork cheek . Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region. Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, pepper to taste, coarse salt ...
Editorial2- Cooking pork cheek in a pan. Italian cuisine, original recipe Pasta alla gricia, typical dish of the Lazio region - . Ingredients:. 400 g of spaghetti or rigatoni, 250 g of Amatrice pork cheek, 150 g of grated pecorino from Amatrice, pepper to taste...
EditorialHelmets from the Tower of London. Black helmet with visor 1,2, and grated helmet with moveable bever 3-6. Copperplate engraving from Francis Grose's Military Antiquities respecting a History of the English Army, Stockdale, London, 1812.
EditorialSamuel Chappel, alias Grater of Oxford, 18th century. Having lost all his teeth, he grated his bread to aid in digestion. Engraving from James Caulfield's Portraits, Memoirs and Characters of Remarkable Persons, London, 1819.