![]() Monthly NYT Cooking subscription: $4.99. Get advice from home cooks on ingredient swaps and more, or leave your own tips.Įxperience high-resolution photos and videos on a larger screen, keep multiple windows open and drag and drop recipes into folders in your Recipe Box. This makes it easy to find your next meal. Save your favorite recipes here, and organize them into personalized folders for easy access.įollow recipes easily on a screen that won’t go dark.įind recipes by diet, cuisine, meal type and more from our database of over 20,000 recipes.Ĭhoose the recipes you plan to cook, then organize the ingredients into one list.ĭiscover recipes, videos, techniques and tips for novices and experienced home cooks.Įnjoy suggestions based on the recipes you’ve saved. Subscribe in the app, or if you’re already a NYT Cooking subscriber, log in for unlimited access to our recipes and much more. Search thousands of New York Times recipes and organize your favorites so you can cook for anyone, anytime. I have finally accepted that the only way to move on, at least for long enough that I could tackle the rest of the amazing things I have on our cooking agenda for the summer, was to exorcise it, whether anyone cares to join in my strange little preoccupation or not.Make your time in the kitchen easier with the NYT Cooking app. I decided to keep this weirdo thing myself but then I returned from California and yes, I had a suitcase full of Model Bakery english muffins and a stash of Dandelion Chocolate hot chocolate mix, and I still just needed this. I could walk by a bagel shop wafting with warm everything seeds, by a cloud of bodega bacon egg and cheese sandwiches, and still beeline home to put a cold boiled egg on a roll with arugula. Sometimes it was breakfast sometimes it was lunch. For the three weeks before I was briefly in San Francisco and Napa last week, I was absolutely fixated on this sandwich. Or, I’m really obsessed with eating something that I don’t expect to interest anyone but me. When things are quiet around here, one of two things are usually happening: I’m busy with a side project or traveling far from the physical Smitten Kitchen. Read more » JJby deb 64 Comments Gluten-Free, Peas, Recipe, Salad, Summer, Vegetarian Fortunately, the photos I refresh, refresh on the camp app all day - in lieu of doing anything more productive or even hedonistic with my time - show them to be having a blast and how could they not be when the first night ended with whipped cream pies in the faces of the counselors on the losing team and nobody challenges their palates beyond pizza, chicken nuggets, and waffles? This summer, despite the fact that she’s a baby who was just born (don’t tell me otherwise), my daughter also wanted to go to camp, mostly because she wants to be wherever her brother is and I’m not crying, you are. Last summer, I ran out of cooking steam while waiting for my daughter to request anything but noodles for dinner. I learned a few years ago when my son went to camp for the first time that I become unmoored - who am I if nobody demands things and interrupts my thoughts all day?! - without the presence of my adorable but exhausting offspring. Read more » SeptemSeptemby deb 94 Comments Casserole, Eggplant, Freezer Friendly, Gluten-Free, Italian, Summer, Vegetarian, Weeknight FavoriteĪ little catch-up: Two days ago, our kids boarded a bus to sleepaway camp while dozens of parents waved like (I’d like to think adorable but also value self-awareness) lunatics as it pulled away. It made more sense when I read about the history of the dish from Emiko Davies which I’ll simply link to rather than poorly summarize (it’s fascinating!) but it also gave me the nudge to finally spring the recipe from my kitchen to yours. So what changed? Going to Italy this summer! We ordered eggplant parmesan (parmigiana di melanzane) almost every time we saw it on the menu and do you know what would come out? A dish that looked like this - no breading, no crumbs, no ricotta. Even the title of the recipe as it was saved on my computer was self-conscious: (Not Really) Eggplant Parmesan. It’s not breaded, it’s not fried, and there’s definitely no ricotta. The truth is that I wasn’t completely comfortable sharing the recipe because it’s not a True eggplant parmesan, or so I believed. ![]() I mean, who doesn’t want an aromatic, cheese-stretchy, cozy casserole of ziti-like flavors, but without the heaviness of the pasta sometimes, right? What this post omitted was my recipe, which was kind of rude. Last year I told you that despite it being the opposite of eggplant season, I crave eggplant parmesan incessantly each winter.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |