From Gourmet, July 2005. We have made this delicious dessert many times since 2005. It is quick and reliably wonderful with blueberries but you can try other fruit or combinations. Just make sure your cooked fruit is not watery. It may need to cook a little longer than the … [Read more...]
Plum Torte
This recipe by Marian Burros from The New York Times is one of their most famous recipes. It was originally published in the fall of 1983 and annually thereafter for six years. In 1989, the NYT tried to print the Plum Torte recipe "for the last time" but readers … [Read more...]
Cranberry Upside Down Cake
I love upside-down cakes. My mother made them with pineapple and that's still a great choice. One of my favorites is made with pears. Here is a cake with cranberries from David Lebovitz. A cast iron skillet, well seasoned, is the classic pan for an upside-down … [Read more...]
Hummus with Garlic
From Yotam Ottolenghi's Jerusalem, via Julia Moskin of The New York Times. 1 ¼ cups dried chickpeas (250 grams) 1 teaspoon baking soda 1 cup plus 2 tablespoons light tahini paste (270 grams) 4 tablespoons freshly squeezed lemon juice 4 cloves garlic, crushed salt 6 … [Read more...]
Roasted Brussels Sprouts
From Sam Sifton of The New York Times. This dish became a Thanksgiving necessity when Dan joined our family. Grandpa, Mary, and Jeffrey enjoy it too. ¾ pound fresh brussels sprouts 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper to … [Read more...]
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