Category Archives: NYT Food

If you haven’t noticed, I’m on a big food processing – mediterranean-esque – flatbread jag.

In the NYT today, I found this recipe which looks to be pretty delicious. And, after experiencing slices of potato on pizza at Mesa, I am certain that it would be a roaring success.

Healthier Pizzas

I think it will be a project once I move out of the rents’ place.

The NYT Dining & Wine section never fails to impress me. I think someday, I will host a party where I serve only the things that I have found there.

I love greek food, and honestly, I’ve never heard of any recipes that one would serve specifically for Greek Orthodox Easter.

Sonia’s Phyllo and Feta Torte

But this one sounds like it could be delicious. Or I could be slowly selling my soul to Melissa Clark.

Here’s another recipe hot off of the NYT presses. Loving bruschetta+loving mushrooms, this sounds like it could be a particularly delightful experiment.

Bruschetta with Mushroom Topping

NYT has had some homeruns in the Dining & Wine section this week.

Today’s article covered non-traditional breakfast choices with an emphasis on savory flavors and whole grains. This translated into several interesting recipes, the most tantalizing in my opinion being the one with polenta. Polenta is highly underrated in my opinion and when cooked properly, can be a nice side dish for a meal. Done poorly, it turns into a scary mass of yellow goobers.

I’m not a pancetta fan but another meat or some other savory taste could be subbed in for that. At the end of the recipe, they also offer another topping option involving tomatoes, mozzarella and herbs. J’adore.

Polenta ‘Pizza’ With Pancetta and Spinach

I am hesitant to post this because frankly, it sounds like a beautiful disaster in a pan. Its WAY more eclectic than anything I would normally dare to cook or test out on another human being, and yet for some reason, it sounds totally perfect.

Roast Cauliflower and Peas with Chutney Cheese Sauce

Today was seafood-fest.

Billy always has a craving for lobster over winter break and so Mom procured two lobsters, some King Crab legs and approximately 20 scallops. Combined with crinkle fries and cole slaw, it was like the perfect storm.

I’m one of those people who always likes to talk about what I’ve read in The New York Times, and this article, Three Ways Till Sunday particularly fascinated me. However, I’ve not had the opportunity since reading the article to act on it.

So right now we’re making the Lobster Stock, so that when I get back from the cruise, we can make Lobster Risotto. It is important to note that rather than using only lobster, we’re also using the scallop broth and the crab as well. Its going to be pretty fantastic.