Tag: Good
A Good Appetite: Hanukkah’s New Tastes Still Rooted in Tradition
Two new cookbooks can help you make different dishes, like celery root-parsnip latkes and Swiss chard fritters, that still say Hanukkah. NYT > Dining & Wine
A Good Appetite: Making Jam, Without the Can – A Good Appetite
Refrigerator jam is just what it sounds like: jam you store in the refrigerator instead of in a can in the pantry. NYT > Dining & Wine
A Good Appetite: A Familiar Classic Made New With Apricots — A Good Appetite
In honor of Julia Child, whipping up one of her classic desserts: île flottante, floating island, a cake of soft meringue rising from a pale custard sea. NYT > Dining & Wine
A Good Appetite: Tomatoes Are Abundant and Delicious This Summer – A Good Appetite
From pea-size cherries to fat red beefsteak beauties, there are many ways to enjoy this summer’s bumper crop of tomatoes. NYT > Dining & Wine
A Good Appetite: Steak Marinades: Don’t Leave Your Flank Uncovered
A brawny cut like flank steak craves the strong flavors of either a marinade or a rub — and the spicier and more garlicky, the better. NYT > Dining & Wine
A Good Appetite: Shortcakes Usually Smothered in Whipped Cream — A Good Appetite
Peaches get cozy “with a little booze” before serving. NYT > Dining & Wine
A Good Appetite: Enjoying Zucchini Blossoms Without Cooking — A Good Appetite
The beautiful and delicate blossoms can be enjoyed without being cooked, as part of a salad or stuffed with cheese. NYT > Dining & Wine
A Good Appetite: Homemade Ketchup, Mustard and Pickles — A Good Appetite
Mustard, ketchup and pickles from your own kitchen put the supermarket varieties to shame. NYT > Dining & Wine
A Good Appetite: A Fresh Fruit Tart, Perfumed With Roses
Some fruit tarts can be too predictable, too dull — but this tart, inspired by a flowering rosebush, adds intense fragrance and flavor to the sweetness of pastry cream and fresh raspberries. NYT > Dining & Wine
A Good Appetite: Seasonal Cocktails Determine the Meal – A Good Appetite
The rules for matching cocktails with food are a lot more lax than with wine. NYT > Dining & Wine
