The Essential New York Times Cookbook
Proving that a cookbook does NOT need photographs to be successful, this is about tried and true recipes from a familiar source and very familiar names--contributors like Mark Bittman, Julia Child, Marcella Hazan, David Chang, Nigella Lawson. Good stuff!
Bookmarked recipes: Marinated flank steak with asian slaw, Roasted carrot and red lentil ragout, Cranberry upside-down cake
Why?
Hat's off to Amanda Hesser for compiling a fantastic set of reader approved recipes and creating new notes that will ensure success with each recipe.
Who?
Anyone who has loved reading the New York Times food section and is looking for solid recipes to rely on.
Search One for the Table...
Senator Biden's Favorite Oatmeal Raisin Cookies
1 cup shortening or butter
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old fashioned oats
1 cup raisins
nuts (optional)
For This We Left Egypt?
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Paris
by Brenda Athanus
When was the last time you ate something that made time stop and took you back to your childhood? Berthillon in Paris is a dreamy ice cream shop on the Isle St. Louis that will do just...
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Caracol is not my idea of a Mexican Restaurant. My idea of a Mexican restaurant is that small family owned local café in Toluca Lake or Carmen’s on 3rd St. that we would go to on Thursday night,...
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by Joshua Heller
Los Angeles has the best Mexican food in the world.
An established foodie might suggest this claim be true, because of Los Angeles’ high end Mexican cuisine. Places like Casa in downtown or...
Read more...Boston
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I get more excited about a meal at O Ya, Boston’s spectacular little Japanese restaurant, than just about any restaurant I have ever visited – which is rare for me, because as much as I love...
