Food Editor, The New York Times: #NYTCooking

Eleven Madison Park Granola — At the end of every meal at the restaurant Eleven Madison Park, in Manhattan, guests are presented with a small gift: a jar of granola for tomorrow's breakfast There is nothing tricky about the dish, as there is in much that the restaurant serves No liquid nitrogen is required

Embrace the Bacon - NYT Cooking

Baked Potatoes Recipe - NYT Cooking — Recipes for baked potatoes exist across the archives of The Times This is the battle-tested best Adorn the result with toppings: sour cream, minced chives, crumbled bacon, chopped jalapeño, cauliflower florets, crab meat dressed in lemon juice

Baked Potatoes With Crab, Jalapeño and Mint — Mark Ladner, the chef at Del Posto in New York, serves pasta with crab, jalapeño and mint Here the canvas is potato flesh instead, along with sour cream and butter and cheese Pair with steak for an elegant take on the classic surf-and-turf dinner, or serve it on its own, with a green salad and a sharp white wine.

The Baked Potato, Three Ways — The nights are coming faster now, and dead leaves rustle across grass and sidewalk. "Look at that moon," Thornton Wilder wrote in "Our Town." "Potato weather, for sure." Baked-potato weather, for sure. Slide a rack of russets into a hot oven for 45 minutes while you sort mail or pay bills, check email or help someone with homework.

A Culinary Pilgrimage to Trinidad — TRINIDAD is not the Caribbean of white sand beaches and umbrella drinks. There is oil money there, and tall buildings in which to count it, and grinding poverty and the sound of calypso drifting by on the breeze. There is serious cricket when there isn't serious soccer, and there is always a plan afoot for Carnival, the island's monthlong, pre-Lenten feast.

Make Your Own Snacks — Make Your Own Snacksis a group of recipes curated by New York Times editors.

Trini-Chinese Chicken — Chinese-style chicken is a dish you can find all over Trinidad and within the diaspora that has followed the nation's emergence from British rule The skin is fried into a lacquered mahogany The meat beneath it tastes of five-spice, ginger and soy and is generally accompanied by a hum of oyster sauce mixed with the zing of the pickled Scotch-bonnet-pepper sauce that is seemingly omnipresent on the island's tables

Country Captain Recipe - NYT Cooking — Country Captain is a dish you'll find throughout the Lowcountry of South Carolina and Georgia, in restaurants and home dining rooms alike It has been a staple of Southeastern Junior League cookbooks since at least the 1950s and is found in various forms in older cookbooks as far back as the 18th century It is, simply, chicken fried in butter or bacon fat, then stewed in the oven with tomatoes fragrant with curry and pepper and served over white Carolina rice

Pizza Margherita — Here is the archetype of a thin-crust pizza pie, adorned simply in the colors of the Italian flag: green from basil, white from mozzarella, red from tomato sauce This pizza is adapted from the recipe used by the staff at Roberta's restaurant in Brooklyn, who make their tomato sauce simply by whizzing together canned tomatoes, a drizzle of olive oil and a pinch of salt The ingredients offer in their proportions what appears to be a kind of austerity - not even 3 ounces of cheese
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Oct 19, 2014

RT @NYTmag: .@samsifton elevates the humble baked potato three ways

Oct 19, 2014

RT @juliamoskin: Lay in some apples; tomorrow #NYTCooking will publish foolproof tarte Tatin recipe. Gotham pastry chef and I will be taking Qs.

Oct 19, 2014

RT @kimseverson: Wish I hadn't over-whipped my meringue. Still, it's a pretty chocolate cream pie.

Oct 19, 2014

RT @jeffzeleny: Not only behind the scenes, but deep inside the strategy room. @jimrutenberg has today's must read on Tom Steyer.

Oct 19, 2014

RT @mviser: Fidelity—and its ferocious lobbying team—went to battle to dilute SEC rules, and won. @GlobeRowland with the story:…

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