In link on September 25, 2014 at 2:33 am
how many of these new york times favorite cooking gadgets do you own? what’s your favorite? anything you’d add to this list?
i have seven (maybe eight, depending on your classification of my pasta pot…), and kitchen shears might have to be my next purchase.
i’d add an enamel cast iron dutch oven to the list (is that a gadget? maybe not, but it’s my workhorse) and a microplane.
i also love my custom-made, one-of-a-kind flour leveler.
In link on May 3, 2014 at 2:01 pm
i saw them make these muffins the other night on (my favorite tv show ever) cook’s country from america’s test kitchen, and i scribbled down the recipe really fast and made the muffins before i realized i could watch the show online and pause it!
the first step is to toast the oats for 6-8 minutes in a sautee pan with a little butter.
i have to say, it made my kitchen smell amazing. like oatmeal cookies and popcorn.
then you grind them up into toasted oat flour.
add in the other dry ingredients (flour, salt, baking soda and baking powder) and pulse to mix. then mix the wets in another bowl (brown sugar, melted butter, milk and eggs) and mix everything together in a very particular fashion, swooping a whisk through the batter and tapping it off on the edge of the bowl.
let the batter sit for 20 minutes. i added some raisins at the end of the waiting period. i mean, oatmeal and raisins! duh
the recipe called for a pecan-sugar-oat topping, but i skipped it and topped them with a few dried oats. i thought they already had enough sugar in them for breakfast (one cup) and he can’t have nuts.
bake for 18-25 minutes, rotating once.
the texture is the best part – dense, chewy and toothsome, but still moist.
mmmmm best warm. like a hug in your mouth.
In link on March 11, 2014 at 1:28 am
here’s a depressing article from the new york times about the dangers of antibiotics. turns out they may be partly responsible for the obesity epidemic.
In link on February 22, 2014 at 12:10 am
all from the new york times. a little insight on what’s motivating my food choices these days:
learning to cut the sugar
why nutrition is so confusing
is that sausage worth this?
In link on November 28, 2013 at 8:57 am
a favorite from the archives to celebrate the day: Le Grande Thanksgiving, by Art Buchwald
In link on October 12, 2013 at 2:58 pm
things you need to know today: “the government shutdown has caused staff reductions at two important federal health agencies, increasing the risk of serious harm to American consumers from food-borne illnesses.”
read more in the new york times
In link on August 16, 2013 at 12:03 am
yes, i agree. this recipe sounds very weird.
but just as martha says, it is sweet and tangy (and hot, i guess, if you put the chilis in) and delicious. i really liked it, and i bet it will be even better tomorrow for lunch.
the only problem i had was that it was hard to mix all the ingredients together. i think next time i’d dress the noodles and then dress everything else. i’d make a little pile of noodles in my bowl, and then put a scoopful of the rest.
substitutions i made, based on necessity, not a plan, just so you know they work if you have to, as well:
lemon for lime
udon for soba
regular basil for thai
canola oil for sunflower
recipe from the new york times
In link on March 3, 2013 at 8:57 pm
have you ever tried the new york times’ epic chocolate chip cookie recipe? it has a bit of a cult following, and you can now count me as a member!
it’s really the texture that does it for me, and the hint of salt. oh my.
they are a bit of a process, yes. (you need cake flour, and the dough has to chill for at least 24 hours, and you should really use a kitchen scale to measure out the ingredients) but it is so worth it.
next time you have a long weekend or a rainy day or just a hankering for the best chocolate chip cookie around, give it a try.
In link on December 5, 2012 at 12:09 am
in case you missed it, sandwich monday is one of my favorite npr columns.
and this one is particularly funny.
In link on November 25, 2012 at 5:34 pm
really interesting article from the ny times about how everything is pumpkin-flavored these days, and the marketing efforts behind it all. (may need a subscription to read…)