The Essential New York Times Cookbook: Welsh Rarebit
There’s something really fun and somewhat risky about making a recipe from 1875. How do you even translate something that was probably made on a wood-burning stove to modern-day equipment? And didn’t people have very different tastes back then? I mean,...
The Essential New York Times Cookbook: Spinach Dip and La Paloma
Or as it’s formally known: The Best Spinach Dip with Chipotle and Lime (from Melissa Clark, 2007). This was delicious. It is a pretty standard spinach dip but, as the name suggests, chipotle peppers, cilantro and lime make it special. It’s quite easy;...
The Essential New York Times Cookbook: Warm Soft Chocolate Cake
So again I find myself with a recipe that I want to shout about from the rooftops. I already ambushed my neighbor on her way to her car, now it’s viral time. Hesser rightly points out that this dish became too popular for its own good in the 1990s. It started...
The Essential New York Times Cookbook: Jean Yves Legarve’s Spaghetti with Lemon and Asparagus Sauce
Well this is awkward. Not only did it take some digging to find this recipe in The New York Times archives but I can’t find “Jean Yves Legarve” (if that is his real name) anywhere in the Google-verse. I even had a heck of a time finding Michele Evans...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