#Nyt my recipes tv

I roasted autumn vegetables sprinkled with salt and drizzled with olive oil. Instead of cookies or cakes, I made sugar-free baked apples. Marian Burros of The Times would run a “nutritional analysis” with many of her recipes, and I studied them like a student prepping for the LSATs. Salads, turkey loaf instead of meatloaf, low fat, low cholesterol, low sugar. Recipes from Oprah Winfrey - for oven-baked “fried” potatoes (coat in egg whites, salt, bake). West Lake fish soup, a Mark Bittman New York Times recipe low on fat and high on healthy ingredients. Less meat, more fish, fresh salads and al dente vegetables. Looking at these pages, I am reminded that my cooking focus evolved over time, reflecting our country’s changing tastes. A loss, but one that, in a way, heightens my memories of those special spaghetti dinners. Mom never wrote down that recipe, and though I know it included chuck steak and Italian peeled tomatoes, I have never been able to reproduce it. She made a great sauce for spaghetti (not pasta, thank you), given to her when she was a newlywed by an Italian-American landlady. She tried to cook healthy food, or what we then thought was healthy: roast beef, roast chicken, London broil. My brother loved that dish, though Mom did not make it that often. “From mother, 1961.”Ĭasseroles were a big thing in the 1950s and early ’60s - easy and inexpensive, if a bit gloppy. I do still have the recipe for my mother’s “Casserole Dish” - a concoction of noodles, cheese, mushrooms, onions, olives and then some. I’d love to try it again, but only a torn remnant survives in my recipe collection. I still remember that one for a leg of lamb with orange and apple juice, a welcome departure from the standard lamb recipe with (ugh) mint jelly.

#Nyt my recipes tv

Truth is, my go-to TV cook in those days wasn’t Child anyway, but Graham Kerr - the hyper British chef who called himself the “ Galloping Gourmet.” He would whip up unorthodox dishes playing fast and loose with measurements and ingredients, and if the result was not a classic, it was more fun to make. But would I follow her coq au vin drill today? I doubt it. Measuring, browning, parboiling, sautéing, simmering, waiting. Butter and wine and all those steps! Her coq au vin so charmed me that I made it for years. Not that I have made that carrot cake in decades. One had to keep paper copies in those days.

Oh, and here are those instructions for pineapple-carrot cake, from an ancient issue of The New York Times Sunday Magazine. Scrunched at the bottom, beneath the ingredients, I had written, “Mrs.

I turn a page and read a disintegrating recipe for “Spritz” - butter cookies, the kind that require a cookie press. The recipes are either loose, or mounted on pages and preserved behind plastic in old photo albums. Or will I?Ĭonfession: I have tried before. I have been meaning to bring order to my recipes for years, urged to cull them by my orderly husband, or to digitize them by my equally well-ordered stepdaughter, who has volunteered to help me, and I know she would.īut this is my job. There they are on a kitchen bookshelf, in fat loose-leaf binders overflowing with yellowing newspaper clippings, computer printouts, fading photocopies, handwritten recipes on 3-by-5 index cards - tangible reminders of a happier era. Yes, now is the time to take advantage of virtual house arrest by cleaning out my recipe file - files, plural, to be accurate, as old as they are chaotic. What better distraction as I continue to dodge a deadly virus, mourn those who could not, worry about my country’s soul and find comic relief in links that I obsessively impose on friends and family? If we do like the finished product, the recipe is moved to another folder called 'My Favorite Recipes.' I make notes on these as to when I made it and who was present to eat it and favored it.This is it. Also just remembered to say that I keep these in a master folder called 'Recipes to Try.' If we don't like the finished product, the recipe is deleted. I don't print a recipe until I am ready to use it. And are very easy to locate.įorgot to say that the folders are on the computer, not actual paper folders. In the Vegetable folder, there are folder for Legumes with additional folders, Root Vegetables with additional folders.

And, occasionally, within those folder have other folders for example, in the Beverage folder there are additional folders, one for Alcoholic and one for Non-Alcoholic. I have a recipe folder and within that folder have folders for Appetizers, Breads, Breakfast, etc. I copy and paste into a Word document then place in an appropriate folder.