The Essential New York Times Cookbook: Seared Tuna in Black Pepper Crust
I adore tuna and I would eat it once a week if it weren’t $549/lb. Expensive fish makes me nervous. Plus I’m a native Midwesterner so cooking fish well comes about as naturally as surfing. But I love it so I keep trying to perfect my skills. This...
The Essential New York Times Cookbook: Pasta a la Vodka
As any Italian or Italian-cooking snob will tell you, Pasta a la Vodka is not authentic in any way. Even though it was, allegedly, created in Italy, it was only embraced by us ignorant Olive-Garden perpetrators. But love it we do and there are a few really good...Recent Comments
Two adults eating 1 pound of meat is wild.
They become part of the oat mixture on the cookie sheet
I only see the article, not the recipe (!)
I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…
Just watched them make these on tv. I think I want to try them.