A really, truly New York Times recipe
When I started this blog lo these many years ago, the intention was to cook New York Times recipes AS WRITTEN, utilizing ALL the ingredients identified, and then blog about the results. Well, hmm. That didn't exactly happen. Before retiring, I saved a stash of NYT recipes and actually cooked some of them, however seldom did I follow the recipe as written, for the following reasons. 1. I didn't have that much time to cook dinner. My commute home was 45 minutes on a good day--let's not talk what traffic was like when it snowed, shall we? Though I like to cook, by the time I hit the garage door, what was cooked was me as opposed to the food. So I used the recipes more like guidelines as opposed to be followed to the letter instructions. I love this. 2. Often the ingredients specified in the NYT recipes, or so it seemed to me, were either a bit arcane or more readily available if you actually lived in New York and there was a neighborhood bodega or Asian market on th...