I’ve been making little summer cakes all summer long, and one I especially wanted to make was the famous Original Plum Torte by Marion Burros of the New York Times. The times published this recipe every year from 1983 to 1989 and pledges every year the recipe will be available to all.
It must be a really good year for blueberries and I swear I’ve made a ton of blueberry desserts – some with success, some not. This Blueberry Nectarine Buckle was perfect (even if the pics aren’t the greatest) and just loaded with fruit.
Those of you who know me know I’m kind of a sucker for Mexican food. Or Southwestern. Or Tex-Mex. When I saw these old school Tex-Mex type enchiladas pop up in an email from the New York Times, I was all over it. Enchiladas con Carne from El Real Tex-Mex in Houston.
Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for it, yesterday, when I posted the Vaguely Vietnamese Slaw recipe, and I hope you’ll think these Tacos are worth that little delay.
Here’s the other sauce to go with Momofuku’s Bo Ssam, and it’s a heady brew of ginger and scallion.
When I made Momofuku’s Bo Ssam, I was worried that I wouldn’t be able to find the ingredients for the Ssam sauce.
What happens when a lentil/yogurt/kale and green smoothie person stays on to help out her solidly Midwestern parents? Things like this, I’m afraid! This is one gorgeous pork roast from Chef David Chang of Momofuku. Crazy good. Served with rice, sauces and lettuce for wrapping, this is insane.
