Emily Weinstein

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Brooklyn  ·  I'm a New York Times Food editor. @emilyweinstein on Twitter.
Emily Weinstein
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A dish from the restaurant Camino in Oakland, Calif., is the inspiration of this recipe. Experiment with a little chicken stock and pasta added to the pea stew, if you like. (Photo: Melina Hammer for The New York Times)

NYT Cooking: English Peas With Grilled Little Gems, Green Garlic and Mint (made with changes: add avocado, sub basil for mint and use veg stock to cook peas.

Tahini chocolate cakes

NYT Cooking: These luxurious tahini chocolate cakes from the cookbook "Smashing Plates" by Maria Elia are served with crème fraîche, dusted with lime zest, and are ideal for those seeking to indulge their sweet tooth with something small and fudgy.

Chocolate little layer cake recipe

This recipe came to The New York Times in 2009 from Martha Meadows of somewhere between Slocomb and Hartford, Ala., where the worth of a cook can be measured in cake layers.

Apple Cranberry Slab Pie by Melissa Clark | Photo: Andrew Scrivani for The New York Times

Apple Cranberry Slab Pie: A slab pie is nothing more than a regular pie writ large Baked in a pan, this pie feeds 24 but is easier to make (and to carry) than 3 separate pies