Seasonal Menus at The New York Times by David Tanis

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  • Red lentil loaf

    • mlbatt on November 01, 2020

      Very tasty, a few minor substitutions (preserved lemon for lemon juice/zest; parsley & mint for cilantro). The texture was surprisingly light as compared to other lentil-loaves. But, it was quite crumbly, and would be fine for weeknight dinners.

  • Herbed chicken and spinach meatballs

    • Emily Hope on January 06, 2021

      We liked these meatballs quite a bit--they are subtle with an unusual flavor profile (would not have thought to combine nutmeg, fennel, and cilantro). Made mostly as written but increased the ground chicken to 2 pounds, upped most of the ingredients accordingly but not the salt (I also went a little shy on the ground fennel), left out the chili (cooking for kids), and baked them in the convection oven at 400 for about 20 min instead of pan-frying. They did seem a little plain on their own, so I made a quick yogurt-lime-garlic sauce to go with. Served with buttered rice and the autumn slaw from This Will Make It Taste Good (a good match).

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