A perfect seasonal dinner for quiet comfort
Good morning. I'm done with feasting for a while. I've had my holiday turkeys and hams and meat pies and trifles, my stacks of New Year's oysters, my showstopper project recipes, that cake you need to start a month in advance. I want intimate dinner party food, simple and delicious and elegant, something to enjoy with a few friends, not all of them. Enter David Tanis. He has three terrific new recipes for just that sort of meal this weekend. Start with a light and seasonal citrus salad with radish and watercress — five ingredients and no cooking required! Follow it with a taste of British comfort food: cauliflower cheese (above), bubbly hot with a Cheddar-fueled white sauce. And then, for dessert, try this dead-simple pistachio-chocolate bark to nibble on at the table with a glass of dessert wine or a rare nighttime coffee, as everyone talks about the movies or the weather. It's going to be a very interesting year. Featured Recipe Cauliflower CheeseThat said, I can't help myself. Lisa Donovan's new recipe for a pimento cheese pie calls out to me as well, combining her super-buttery pie dough with the chef Ashley Christensen's recipe for pimento cheese to achieve a kind of snacking perfection that'll pair well with Sunday's wild-card N.F.L. games. As for Naz Deravian's recipe for old-school egg rolls? Those would work just as well. If I don't go slab pie, I'd like to make those and eat them with mustard and a cold, cold beer, just as I used to do when an egg roll cost about the same as a slice of pizza and two of them made a fine accompaniment to sports on TV. And I won't sacrifice breakfast either: buttermilk pancakes, perhaps, or yeasted waffles, with oven bacon and velvety scrambled eggs. (After that, I can pass on lunch.) There are thousands and thousands more recipes waiting for you on New York Times Cooking. It's true that you need a subscription to read them. Subscriptions support our work and allow it to continue. If you haven't done so already, I hope you will consider subscribing today. Thank you. We are standing by should you find yourself at odds with our technology. Just write for help: cookingcare@nytimes.com. Someone will get back to you. Or you can write to me if you'd like to give us an apple or a worm: foodeditor@nytimes.com. I can't respond to every letter. But I read every one I get. Now, it's quite a distance from anything to do with fileting fish or making forcemeat, but I've been enjoying the Korean drama "Bloodhounds," on Netflix, about two boxers teaming up with a bighearted moneylender to fight a ruthless band of loan sharks. (It's complicated.) Michael Connelly's latest novel in the "Lincoln Lawyer" series is "Resurrection Walk." Not bad! Worth reading: Hanif Abdurraqib on Sleater-Kinney's new album, "Little Rope," in The New Yorker. And finally, here's "Untidy Creature," off that very album. Listen to that nice and loud. I'll see you on Sunday.
| ||||||||||||||||||||||||||||||||||||||||||||||||||||
Stay informed with the latest news from the Philippines and around the world. Get updates on local and breaking news, explore odd and unique stories, read opinions and analyses, and view captivating news photos and videos.
Friday, January 12, 2024
Cauliflower cheese is bubbly-hot vegetarian comfort
Subscribe to:
Post Comments (Atom)
Your Weekly Recommended Reads
Powered by AI, personalised for you Catch up on key news and analysis from the week gone by with The Business of Fashion's My...
-
insidecroydon posted: " Become a Patron! What's on inside Croydon: Click here for the latest events listing...
No comments:
Post a Comment