The Essential New York Times Cookbook: Fettuccine alla Romana
It’s recipes like this that make me wonder why anyone would buy a jar of congealed hydrogenated oil, corn syrup, and stabilizers calling itself “Alfredo sauce.” This is almost as easy as opening that jar. This recipe was featured in an article by...
Off Topic: Rigatoni with Eggplant and Pine Nut Crunch
This is what comes from reading Bon Appetit right before lunch. Everything looks good. Turns out, this dish really was. This is probably not a weeknight meal as it has a few components, all of which take some time. But well worth it. The first part is an...
The Essential New York Times Cookbook: Caramelized Brown Butter Rice Krispies Treats and Maple Shortbread Bars
I chose both of these recipes because I wanted to make two things and didn’t have a lot of time. And, as you may remember, the word “maple” almost always stops me in my tracks. So let’s start there. What a hit these were. Even my...
The Essential New York Times Cookbook: Stir-Fried Chicken with Creamed Corn
This is, by far, the weirdest stir-fry dish I have ever made or heard of. Part of the reason I decided to make it was because it was so intriguing in its improbability. Had the normally sane and rational Mark Bittman taken leave of his senses? Was the date on this...Recent Comments
Not worth much if you can't print.
No where in the recipe does it say to add the pecans!
I have made this recipe many times and love it. will be cooking for a gluten free friend. will use…
Fairly easy, if you have an iPhone and Adobe Acrobat just touch the green button at the top of recipe…
Not worth much if you can't print. My first post