Yette's garden platter from The Essential New York Times Cookbook: Tenth Anniversary Edition: The Recipes of Record (page 222) by Amanda Hesser

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • PrincessK on February 07, 2011

    Pg. 220 Could easily be vegetarian main dish. Sliced potatoes and zucchini are layered, one layer for each vegetable. Peeled/cored/seeded/chopped tomatoes are combined with parsley, garlic, chopped onions S & P & EVOO then spread over top of the vegetables. Bake at 350F for 1 1/2 hours. Gio thought it needed more seasoning. A 9"X11" pyrex is not big enough as it barely held all the vegetables--needs a larger dish. She also included dried thyme and 1/2t cayenne in tomato mixture, and seasoned with S&P and dried thyme between layers.

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