Gillian Whittaker

Gillian Whittaker

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Gillian Whittaker
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NYT Cooking: Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” combined memoir and recipes in a new way, and introduced many readers to a brilliant new voice in American food culture. This onion-pie recipe is like many of her recipes, simple and deeply satisfying home cooking rooted in the South, but with a truly global point of view....

NYT Cooking: Vertamae Smart-Grosvenor’s 1970 cookbook, “Vibration Cooking, or the Travel Notes of a Geechee Girl,” serve onion pie with country ham and aspargus. delicious easter, new years or sunday dinner.

NYT Cooking: This crowd-pleasing recipe by Justin Chapple comes from Kristin Donnelly's book "Modern Potluck" and makes the most of Swiss chard, using both leaves and stems to fill a vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of ...

vegetarian slab pie with a buttery, peppery crust. That filling, tangy with reduced white wine and bound with sour cream, tastes just as good warm as it does cold, and can feed a crowd any time of .

NYT Cooking: This is a recipe I picked up from Steven Stolman, a clothing and…

This is a perfect dinner-party meal: chicken thighs or legs dusted in flour and roasted with shallots, lemons and garlic in a bath of vermouth and under a shower of herbes de Provence. They go crisp in the heat above the fat, while the shallots and garlic

NYT Cooking: I suppose crustless quiche is a contradiction in terms, like seared…

NYT Cooking: I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust

NYT Cooking: Cheddar replaces the more traditional Gruyère, Roquefort or…

Cheddar replaces the more traditional Gruyère, Roquefort or Parmigiano-Reggiano in this French recipe for gougères. The Cheddar performs admirably. (Photo: Evan Sung for The New York Times) (Cheese Puffs)

NYT Cooking: These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative. Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.

Chard-Wrapped Greek Yogurt Pies NYT These little Greek-style pies are traditionally wrapped in grape leaves, but chard leaves make a fine alternative Served warm, the texture is akin to a fresh cheese, perfumed with dill, mint and olive oil.

NYT Cooking: You don’t need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve. One of the keys to a silky texture without the ice crystals that plague other no-churn ice cream recipes is using cream cheese (a trick picked up from Jeni Britton Bauer of Jeni’s Splendid%...

NYT Cooking: You don't need an ice cream maker for rich, custardy ice cream. With the help of an electric mixer and food processor, you can create ice cream with the texture of soft serve.

NYT Cooking: I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust out of the quiche you not only radically alter the concept but expand its possibilities. You can produce a “quiche” Lorraine by softening onions (lots) in butter or bacon fat, then adding eggs, cooked bacon and cream or half-and-half, and…

NYT Cooking: I suppose crustless quiche is a contradiction in terms, like seared ceviche. But if, like me, you sometimes crave what amounts to savory pie filling without the hassle of making an actual crust, this is the way to go. Once you take the crust