For all you NYT recipe lovers. You know who you are 
2 Likes
FWIW, I’d already saved 2 or 3 recipes from this collection, but most of them sound pretty meh to moi.
1 Like
Coincidentally, I have two gift links left for the month on this last day of May. Exactly two of the recipes on this list are among my tried and true favorites (although I gotta say that smashed chicken burger looks pretty good):
3 Likes
The gazpacho recipe is one I’d saved 
1 Like
Oooo a posset!
3 Likes
I’ve made that posset with both Meyer and common lemons. Distinctly different in intensity and flavor, but both good.
3 Likes
love the highest ranked comment on that gazpacho recipe:
“I’ve made this twice. The first time I strained it, per recipe. It was good, seemed more like juice than gazpacho. Would probably be good with a little vodka and Tabasco. But I missed the fiber, so the next time I puréed the heck out of it, but did not strain. I liked it better. Drank the vodka straight. :)”
8 Likes
Not much here grabbed me, but the Brookies are pretty damn good (and worked well when made gluten-free). Gift link!
I have also realized that the word “jammy” makes me cringe (like “moist” does).
2 Likes
Hah hah!
More comments on straining and the NYT recipe in this gazpacho thread.
1 Like
What flour do you like to use to make GF?
For baking cookies and cookie-like things and basic cakes, I have had good luck with King Arthur Flour’s Measure for Measure - it’s a wheat-free blend intended to be used as a 1:1 swap for regular wheat flour. M4M is a little grainy and so I generally let the batter rest for up to 30 minutes after mixing so everything fully hydrates. I’ve heard good things about another brand called Cup 4 Cup, same concept, and have used a copycat version in no-knead bread.
Baking bread or anything yeasted, where normally gluten provides a significant structure, is trickier. I get better results using individual flours and adding xanthan gum and/or psyllium husk for structure. Check out the Loopy Whisk blog for the science behind gluten-free breads.
(Feel free to message me if you have more questions, I don’t want to hijack this thread!)
1 Like
Made the posset/custard - report here 
1 Like
Making my way thru these NYT suggestions. Thxs for the link.
1 Like
You’re very welcome
That’s what this site is all about: sharing all that is good & wonderful about food.
1 Like
