Saregama
October 16, 2024, 8:17pm
101
Sad but true.
Also why digital access became so important (even though it’s one of the many reasons print is dying)
3 Likes
linguafood
October 16, 2024, 8:17pm
102
My PIC used to get the Sunday Times print edition, but we went fully digital well over a decade ago. You really could murder someone with that
1 Like
LulusMom1
October 16, 2024, 8:24pm
103
Just a little organizational reminder that COTM threads are for reporting on recipes you have actually made, letting everyone know what worked, didn’t, etc. Helps makes finding something we’d like to try much easier. I type this with the friendliest and gentlest nudge.
5 Likes
linguafood
October 16, 2024, 8:34pm
104
Thank you for the gentle nudge, which I don’t mind at all
I’ve not often participated in these threads, so I’m what you would consider a noob. I’ve also seen older threads where there seemed to be an abundance of “just” recipes with not much followup, but perhaps the rules were different back then.
I do plan on cooking these, and one way of holding myself accountable was to park them here. As I mentioned upthread I have so many recipes saved in various folders that I find it hard to keep up, but I spend more time on HO than in my recipe box… so I shall report on the recipes I posted as soon as I cook them
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I read (no fee) The Guardian online USA edition. Many news stories I don’t see in US newspapers and tv.
4 Likes
Saregama
October 16, 2024, 8:37pm
106
SMOKED SARDINES RILLETTES
Thanks to the Rillettes discussion upthread, I finally made use of the multipack of sardines that has been sitting around for too long.
I used Martha Rose Shulman’s base recipe just with yogurt and slightly adjusted the flavors for the audience – I’m taking it to a dinner party, and while they all love tuna spuma, sardines are a lot fishier!
So I added a splash of balsamic vinegar in addition to the lemon juice and instead of olive oil I used a tsp of toasted sesame oil and a tbsp of cold butter (so it sets faster).
I tasted it before & after the extras – the sweetness of the balsamic softened the fishiness a bit, and the toasted sesame oil added a lovely but subtle roundness.
Base recipe: 2 cans of sardines + 4 tbsp greek yogurt + 1 tbsp creme fraiche (didn’t have any) + 1-2 tbsp lemon juice + 1-2 tbsp chives
Definitely lighter than the usual tuna spuma recipe I use, as it swaps all the butter in that for greek yogurt!
6 Likes
I love having access to the NYT cooking section, and cook from it repeatedly. I’ll post some of the recipes I’ve made more than once and continue to make.
Starting with chicken:
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country’s cuisine Whole-milk yogurt does double duty here: It’s used...
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which...
Blackening is a technique that should live in the repertoire of every home cook With a heavy- bottomed skillet and a Cajun-style spice blend, you can take proteins like shrimp, fish, scallops and the chicken breasts in this recipe and flip them into...
Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy With few ingredients, these meatballs come together fast and work well with any kind of...
For a main course, chicken-noodle anything is always an attractive option, and here, boneless, skinless chicken thighs come together with button mushrooms and a sauce of chicken broth, white wine and crème fraîche for a bright, filling stew To make...
During Chinese New Year, long noodles are eaten in all corners of China “Longevity noodles,” also presented at birthday celebrations, are never cut or broken by the cook, and if they can be eaten without biting through the strands, it’s considered...
Green garlic has a distinct green, grassy garlicky character that is pungent but not overpowering After an initial peeling of the outer layer, both green and white parts of the stalk can be used, and if you cannot find green garlic, a combination of...
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I have hundreds of Wed recipe clippings from various newspapers in my stuff, going back 35 years.
We still recipe clip from the Sunday NYT and Saturday WSJ, and our local papers on Wednesdays and Saturdays.
I gave up my online access to the NYT about 3 months ago.
Thank you to everyone who posts gift links!
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Tried and true SEAFOOD recipes (these are all gift links, BTW):
For this recipe, you’ll want to grind part of the salmon in a food processor: It’ll bind the rest, which can be coarsely chopped to retain moisture during cooking Some bread crumbs keep the burger from becoming as densely packed as (bad) meatloaf...
The universal appeal of shrimp scampi, frankly, isn’t the shrimp but the pan sauce: garlicky butter lightened with white wine and bursts of lemon, parsley and red-pepper flakes Scampi is often tossed with pasta or served with crusty bread, but this...
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or...
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A couple of lamb recipes we like:
This recipe is inspired by springtime and Bolognese bianco, or white Bolognese, a hearty Italian meat sauce made without tomato It calls for ground lamb, but you can also use beef, pork or veal The addition of cream to the simmering broth helps...
In France, meatballs are called boulettes, and by far the favorite versions are the spice-scented North African type Most of the neighborhood Tunisian and Moroccan restaurants in Paris offer them, served as an appetizer or a side, or in a fragrant...
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linguafood
October 16, 2024, 10:33pm
111
That lemony shrimp and bean stew is such a keeper.
4 Likes
Don’t forget the PASTA:
The beauty of this recipe lies in its simplicity All you need is pasta, a lemon, a knob of butter, a generous pour of heavy cream and a hunk of the best Parmesan you can get your hands on.
Toss spinach-artichoke dip with pasta, and it feels right at home on the dinner table This recipe, which nixes the traditional cream cheese for a blend of salty Parmesan and heavy cream, is prepared on the stovetop and requires only 10 minutes of...
This macaroni and cheese recipe, inspired by Stouffer’s, delivers the best of all worlds: creamy, saucy comfort, with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven It stays voluptuous and molten as...
Quick, easy and delicious, this one-pan meal is perfect for weeknights when cleaning up is the last thing you want to do It’s reminiscent of hamburger skillet macs, which gained popularity in the 1970s, thanks to Hamburger Helper, when beef prices...
There is one more for pasta shells with bacon and peas, but unfortunately the gift-link thingy isn’t working for this one:
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals,"...
1 Like
truman
October 16, 2024, 10:35pm
113
I remember trying the sour cream and onion one, and not loving it either. DS says he doesn’t like the taste of sour cream and can detect it (I’m skeptical) so the breading/pan-frying quest continues…
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linguafood
October 16, 2024, 10:36pm
114
Oh, I made that linguine recipe. It’s very good & super-easy.
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A couple of pizza-ish things:
This recipe, adapted from Roberta’s, the pizza and hipster haute-cuisine utopia in Bushwick, Brooklyn, provides a delicate, extraordinarily flavorful dough that will last in the refrigerator for up to a week It rewards close attention to weight...
linguafood
October 16, 2024, 10:47pm
117
i’m finding we have quite a bit of overlap between my favorites and your tried and true ones
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…and a few more! I’ve not included any baking recipes. One of these days I’ll post those on the NYT baking thread.
Inspired by the Italian dish of sautéed puntarelle (an Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages It opts for canned white beans, for the sake...
Legend has it that the tuna melt was accidentally invented in the 1960s at the Woolworth’s lunch counter in Charleston, S.C., when the cook didn’t notice that a bowl of tuna salad had tipped over onto a grilled cheese We may never know if this story...
This is a common Chinese-American adaptation of a breakfast dish served throughout northern China and Taiwan Street vendors start peddling jian bing as the sun rises, spreading a wheat flour and mung bean batter on a large griddle until thin, then...
Basically a vegetable-studded potato salad with mayonnaise, Russian salad is hugely popular all over the world for family gatherings and festive events It’s a beloved, traditional party dish riffed on almost everywhere but my own home: I’d only ever...
Hawaii’s mac salad is not the summer standard of cookouts on the mainland (what locals call the rest of the United States) The pasta is cooked past al dente, until swoony and soft all the way through In this version from the chef Mark Noguchi, Gooch...
This simple dish of marinated cherry tomatoes, olives and mozzarella is best, of course, when cherry tomatoes are in season That it gets better as it sits is a boon: Bring it to potlucks or picnics, or simply let it sit in your refrigerator, a...
Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill But this version also happens to be bright, acidic and herbaceous The traditional...
Variations of this hearty fried egg-and-potato dish can be found throughout Spain, including the Canary Islands, where it’s said to have originated There’s always a runny egg, but whether it sits atop fried potato rounds, French fries or crunchy...
I’ve made many a spring quiche filled with asparagus and herbs, yet I’d never thought about roasting the asparagus instead of steaming it But lately I’ve been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies...
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