The few people who read this blog probably already know this because I blasted it over the airwaves yesterday. The editor of the Food Section of the NYT is Sam Sifton. Sifton and I have been emailing back and forth for a year or so, not often, not long missives, but we have been in touch. I wrote to him last week and he liked what I wrote so much he included it in yesterday's column. The link is below.
https://www.nytimes.com/2020/05/01/dining/what-to-cook-this-weekend.html
To say that I was honored is putting it lightly. I am a huge Sam Sifton fan, not just because he kicks butt with recipes but because he is a very good writer and is very in touch with his readers. Lately, with all the crap that is going on in the world, Sam has been kind and supportive and it is a pleasure to read him a couple of times a week. If you don't follow him yet, please do.
On a cooking/baking note, there was in yesterday's edition a recipe for a quick bread, Snickerdoodle Pound Cake. Try it, it's delicious. If you don't have sour cream, Melissa Clark makes it easy for you, giving you several things to substitute. I made it as is with the addition of a generous half cup of toasted walnuts chopped. You can get it in the oven in about 20 minutes max and it is simple and yet very yummy. My only "heads up" is to make sure you grease the pan well and after it cools about ten minutes, run a sharp knife around the edge of the pan. Let it cool for about 30 minutes than tip it over and tap the bottom of the loaf pan, it should come out.
Here it is:
https://www.nytimes.com/2020/05/01/dining/snickerdoodle-poundcake-recipe-coronavirus.html
On your mark, get set, BAKE!
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