A completely yummy article. If I was reading this in print, I'm afraid I would be tempted to lick the paper.
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American food . Bad.
How much sugar on those ribs ?
And the desserts ? American heavy pastry.
Good for a big belly.
Reading Ms. Laskey's article and scanning "The last dip of the summer" in Magazine Section by Sam Sifton (that, as his usual, admits no comments), gave me a thought on the connection of food to festivities and food to business.
It is rather obvious that food is meant to improve people's mood and spirit, particularly on festive occasions. But, I usually thought that mixing good meal with important business is a no-no: one detracts from the other, bilaterally and mutually.
I am most probably wrong: the business or working side of breakfasts, luncheons, dinners, suppers may be oiled by good gourmet courses, be they Ms. Laskey's ribs or 2 1/2 -inch thick filet mignon steaks.
Next would be to ask Mr. Frank Bruni, as I did twice, to write for Food Section an analysis of the connections -- if there are any -- between the culinary preferences of some of the prominent politicians and their political platforms.
M'y thought about Trump's love of devouring cheeseburgers, is nothing but an insignificant drop in a bucket.
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I'm wishing for a more plant-based food focus in the NYT food section--- for the planet, for my health, and because it can be so delicious.
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Please include the ingredients for the butter sauce for the Kentucky Butter Cake in your list. If it weren't for the comment from a reader who found some in her Pillsbury Cookbook none of us would know what was supposed to be poured on top for the glaze.
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@Tina Staff got it done! Thanks!
I am not wearing flip flops and i am not eating that dreadful slathering piece of meat. I want vegetables, vegetables! I'm writing a vegetable anthem... to be continued...
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@Marjorie Summons
When your vegetable anthem is completed, please share it with us.
Annoying that this comes up in the newsfeed, but with no access to the recipes. Should be labelled as an advertisement, or recipes should be available.
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Well, like usual, I skipped all of the main course items and side dishes and zeroed in on the dessert section.
I must be honest, those no-bake-cheesecake-bars and apple pie bars look like the things dreams are made of.
Cannot wait for the temps and kitchen to cool off so I can start my autumn baking passion.
Thanks for the plethora of delicious recipes!!!
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Hmm ... I can think of a better cut of meat than ribs, and of a few more exciting ingredients added to the potato salad, instead of coleslaw.
Oven-baked ribs? Why?
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@Mike
If you live in a one-bedroom apartment with no place for a grill or a smoker you work with what you've got. A little smoke flavoring goes a long way.
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Hmm, black bean burgers for Labor Day? I'd like to think not.
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@Mark because not eating meat is one of the best ways to reduce your carbon footprint.
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@Mark:
Why ever not? They are delicious.
And the Amazon and other rain forests are burning because of farming that grows feed to fatten livestock for humans' unsustainable greed for meat.
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Thanks a lot! I have an appointment for a little medical procedure this afternoon and I've been told not to eat or drink anything between now and 2:00 (it's now 8:48). All I needed was a bunch of delicious sounding recipes and mouth-watering pictures.
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The NYT cooking app is my most beautiful, enjoyable and most oft used cookbook (of which I have an enormous collection). It’s well worth the investment!
10
What? why have highlighted links to the recipes (so i thought) if they can only be accessed by an additional subscription to the one i already have?
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Pay for the recipes. So little and so worth it!
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@Marilu Fulbright
There are hundreds of fantastic recipes for all of these dishes. Most much better than those in the NYT. Just look at the pretty pictures and copy and paste the ingredients in you browser.
You'll find plenty of time tested and recommended dishes for free!
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@Marilu Fulbright
Totally agree - frustrating and annoying – terrible marketing ploy.
1