The Essential New York Times Cookbook: Classic Recipes for a New Century | 
Pondering dinner……with temps in the mid 30s F 😩, something comforting & warm is in order. I was thinking MS Roast (❤️pepperoncini), but then I spied Mapo Ragu! I will bookmark both.
Starting a new cooking project tonight. Any favorites from this chunky book?
Marinated flank steak with Lime, Chile, and Basil Slaw for Sunday dinner. 😋
This vibrant slaw is in perfect contrast to the dismal wind and clouds that blew in this afternoon.
Is it weird that I‘ve been waiting all week to be able to curl up with this enormous 998 page cookbook?! I love reading all the retro recipes… Shrimp Toast from 1973, Salmon Mousse from 1961, etc etc… 🍤🍸
pickFirst recipe made from this tome - Apple Coffee Cake - and it‘s delicious! I made it for my husband‘s birthday tomorrow, though as you can see it‘s making a debut today. 😂
If you make this in a glass pan, bake at 350F, not 375. Also, I didn‘t layer it (why bother?) and I misread the recipe adding WAY more cinnamon, but it‘s so tasty! 😋
4.13 #aprilamazingreads This hefty 1000 pager is definitely my most #amazingdoorstopper .... my lovely friend @Taichichick gave me this as a gift, and I use it ALL the time... If I'm looking for ANY recipe, there is almost always a version in here.... 💕
Not from the actual cookbook, but the New York Times puts together a vegan / vegetarian mini-guide every year, and I've been cooking from it for at least six years. This is a "Three Sisters" stuffed acorn squash that I'm bringing to my potluck.
#litsycooks
