Original Plum Torte

Original Plum Torte (from NYT Cooking) INGREDIENTS: (Yield: 8 servings) ¾ to 1 cup sugar ½ cup unsalted butter, softened 1 cup unbleached flour, sifted 1 teaspoon baking powder Pinch of salt (optional) 2 eggs 24 halves pitted purple plums Sugar, lemon juice and cinnamon, for topping DIRECTIONS: Heat oven to 350 degrees. Cream the […]

Pawpaw Pudding

Pawpaw Pudding (Recipe from NYT Cooking) (From Serious Eats) ~ Pawpaw trees, the largest edible fruit trees native to North America, produce greenish-blackish fruit, usually three to six inches long. The flesh is pale to bright yellow and contains a network of glossy, dark brown seeds. A pawpaw’s flavor is sunny, electric, and downright tropical: […]

Creamy Pan-Roasted Scallops with Fresh Tomatoes

Creamy Pan-Roasted Scallops with Fresh Tomatoes From NYT Cooking In this homage to a classic dish at Grand Central Oyster Bar in New York, scallops are quickly poached in a creamy, piquant tomato sauce that’s spiked with Worcestershire and celery seed. If you want to work a little ahead, you can make the sauce through […]


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