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Jayn Paardenkooper on Muck Rack

Jayn Paardenkooper

As seen in: The Cook's Cook
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Articles

Thai Red Curry Mussels

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By Denise Landis Verified, Diane Zatz, Edward Bottone, Jayn Paardenkooper
| The Cook's Cook Verified
A Community of Cooks, Food Writers & Recipe Testers Login REGISTER Menu Close recipe Share: Posted on: 11-2024 Thai Red Curry Mussels is one of my favorite Asian seafood recipes. I love the sauce in this dish, which is made with red curry paste and has a burst of flavor from fresh lime juice. If you can find Thai limes (or grow them), even better. I like to serve it with focaccia, and savor every bite.
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Witchel Family Lamb Chops

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By Edward Bottone, Jayn Paardenkooper, Evan D. Rossio, Denise Landis Verified
| The Cook's Cook Verified
Share: Posted on: 11-2024 This recipe is featured in The ADHD Cook I tested this Witchel Family Lamb Chops recipe by Alex Witchel for the New York Times I-don’t-care-to-count-how-many years ago. Do not underestimate the deliciousness of this easy recipe. When lamb chops are on sale (especially my favorites with the long rib bone) I buy enough for several dinners, then pack them in airtight freezer bags and store them for when I really do not want to cook.
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How to Make Crab Curry with Fresh and Frozen Crabs

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By Fernando Popolizio, Jayn Paardenkooper, Edward Bottone, Neil Nijjer
| l8r.it
A Community of Cooks, Food Writers & Recipe Testers Login REGISTER Menu Close recipe Share: Posted on: 08-2024 Crab Curry can be made with nearly any type of crab. In Vancouver, where I live, we get fresh Dungeness crabs year round so I mainly use those. Snow crabs and blue swimmer crabs are also excellent, and are available frozen. I use only the legs and some of the meaty parts they are attached to and discard anything else like the main body.
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