![]() ![]() If you haven’t already, I hope that you will think about subscribing today.Īnd do reach out for help if anything goes wrong while you’re cooking, or using NYT Cooking. Our site and apps require a subscription, of course. And leave notes on them, if you have something helpful to say, or simply want to remind yourself next time to add more salt or less butter. Go browse our digital aisles, and see what you think. Many thousands more recipes await you on NYT Cooking. I’ve made it with shrimp in place of the squid, with kimchi in place of the shrimp, with ham in place of the kimchi. Turning to today, how about an avocado salad with herbs and capers, or a vegetarian skillet chili with eggs and Cheddar? I’ve been making this recipe for squid and scallion pajeon that Melissa learned from the chef Hooni Kim. But Melissa’s date and pumpkin sticky toffee pudding sounds grand. We’re not going to have big, crowded meals this year, she reminded us, before emerging with a fine menu for a scaled-down Thanksgiving dinner for two: roasted turkey thighs with quick-pickled onions and cranberries a classic stuffing with shallots and herbs roasted winter squash with a spicy maple glaze and sautéed greens with a hint of smoked paprika.Īnd for dessert? You could definitely bake a sweet potato pie and eat the leftovers for breakfast and lunch. Melissa Clark, meanwhile, took a plunge into the Thanksgiving reality pool this week. I hope you’ll watch it and then make the cake. ![]() Keith Lee recreated his father’s poundcake recipe for CC’s camera, and the resulting video is both affecting and instructive. Fofo’s Deli in the city’s Midtown, famed for its huge corned beef sandwiches and lemon-glazed poundcake (above). For more than three decades, Otis Lee ran Mr. Our CC Allen traveled to Detroit recently to speak with Keith Lee, a son of the restaurateur Otis Lee, who died in April, a victim of the coronavirus. ![]()
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