Gochujang Caramel Cookies Eric Kim NYT Cooking

>> YOUR LINK HERE: ___ http://youtube.com/watch?v=wCNh6PwlbCo

Get the recipe: https://nyti.ms/3HsLprS • J. Kenji López-Alt uses mayonnaise as the base for nearly every marinade he makes, whether cooking on the grill or in a cast-iron skillet indoors. The magic of mayo is that it helps other marinade ingredients spread evenly across the surface of the meat, delivering more consistent flavor, while improving browning. Kenji’s recipe, which he walks us through, will work with nearly any marinade: You could use pesto, salsa verde, bottled barbecue sauce, jarred Thai curry paste, teriyaki sauce or mole, all with equally delicious success. • • ------------------------------------------ • VISIT NYT COOKING: https://cooking.nytimes.com/ • SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb • A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. • YOUTUBE: https://bit.ly/2MrEFxh • INSTAGRAM: http://bit.ly/2DqJMuD • FACEBOOK: http://bit.ly/2MrTjEC • TWITTER: http://bit.ly/2RZB6ng • PINTEREST: http://bit.ly/2W44xng • About NYT Cooking: • All the food that’s fit to eat (yes, it’s an official New York Times production).

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