Sometimes it isn’t! I don’t see the gift option, so maybe it’s free.
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I tried with link you posted (thanks!), but was immediately sent to a page asking me how I wanted to subscribe.
# Limited time sale:
50% off your first year.
*** Recipes that inspire. Discover meals for every occasion, interest and skill level.**
*** Curated collections. Cook something new with suggestions from our editors.**
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New York Times Cooking is included with print and some digital subscriptions to The New York Times. If you have a Basic subscription, you can upgrade to get full access
Oh well. Sorry about that.
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Some things you never forget from BA magazine. I remember this chef saying that they didn’t have much money so his mom made mock shrimp cocktail for a day at the beach.
I want to make sure I’m following the rules. Am I allowed to post an ingredient list with amounts and then paraphrase instructions? If so, I will do that tonight after work!
What usually works for me is to refresh then quickly hit stop several times in a row, and in cases like what you mention where it takes you to the separate pane for subscriptions, hitting back (to get to the recipe page again) then stop quickly. With regular articles it usually sticks after 2-3 repetitions, but the recipes seem to sometimes take 6 or 8 tries. It took me 6 this time, but posting the recipe here in full would likely get me flagged for violating the TOS.
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Apparently not! (See following post from CCE.)
Thanks!
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Yum
Did you get it to work?
On the rules, it gives an example that “materials beyond summary, quotes and links” could be a problem.
So although I think that @adawks is on the right track from a legal perspective (mere listing of ingredients generally not amenable to copyright protection), I don’t know how cautious the mods are here. On most websites they’d rather users stay a foot or two away from the line rather than toeing up to it.
Editing because I should have read further into the rules, which also state
- Ingredient list of recipe is acceptable, complete quote of preparation method in recipes is not.
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- 1small head cauliflower (about 1½ pounds), cored and cut into small florets (about 4 cups) (make sure they are cut small enough to fit on your dippers)
- 1tablespoon olive oil
- Kosher salt and black pepper
- 2tablespoons unsalted butter
- ½cup Buffalo-style hot sauce, such as Frank’s
- 4ounces cream cheese, cut into pieces and softened (about ½ cup) (comments mentioned reducing this)
- ¼cup sour cream (I used Fage 2 percent)
- ½cup freshly shredded Cheddar (about 2 ounces)
- ¼cup crumbled blue cheese (about 1 ounce) (did not put this on top)
- 1½teaspoons finely chopped chives or scallions, or to taste
Cook the cauliflower in oil until soft and caramelized in spots. You could do a steam then caramelize in a cast iron pan or just roast it.
Stir in butter and hot sauce and let reduce by half.
Turn off heat and stir in cream cheese and sour cream.
Top with cheddar cheese and bake until bubbly.
Top with scallions/chives when it comes out.
I served with celery/carrots and tortilla chips.
Hope you enjoy it!
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This one is probably already here. Right up my alley if I could make just two or three servings.
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I wish American recipes used weight rather then “cups”, “tsps”, etc. If you’re a competent cook you can often make an educated guess, but not always, especially with an unfamiliar cuisine or with baking. And if you’re a beginner, not having specifics can mean a recipe won’t be attempted or will be a disaster and thus discourage further efforts.
I made a variation of this last night, using boiled cauliflower which is preferred at our house.
There are tons of other cauliflower & date recipes online, including some with zaa’tar, tahini, cumin, honey, parsley, gremolata, etc.
I decided to keep it simple last night, just dates, lemon, chili and olive oil, no nuts.
I might try this cauliflower steak with date syrup some time
Or this one
Also might try this (no dates) https://www.foodandwine.com/recipes/cauliflower-salad-yogurt-sauce-and-pomegranate
https://www.tastetoronto.com/recipes/fat-pasha-inspired-cauliflower/amp
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This is way too expensive for what it is, but if I’m in one of their test markets, or it makes it to the menu nationwide, I am absolutely down to try this sandwich.
https://www.chick-fil-a.com/customer-support/our-food/tests/what-is-the-new-chick-fil-a-cauliflower-sandwich-and-where-is-it-available
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“When I make regular rice (for me, basmati or sona masoori), I begin by heating oil, adding about half tsp of cumin seed. When these sizzle, I add the cauli rice yielded from one cauliflower. When those have sautéed for a couple of minutes, I add 1 cup of (previously rinsed and drained) white rice, stir fry the whole thing for a minute or so, then add the measured water and about 1/4 tsp salt. Then I cook the rice as usual. This way I some of the benefits of cauli rice and the satisfaction of white rice.”
Doesn’t the cauliflower completely disintegrate?
It does not fully disintegrate. It won’t be al dente though. Cooking cauli like this from raw cauliflower stems ends up firmer than cooking from frozen. But both are good.
