Remember back in the day, when you wanted to save a recipe from a magazine or the NY Times, you either ripped it out or saved the magazine?
And you ended up with huge files that never saw the light of day again.
Never mind used.
One grey and blah Sunday when dinner plans had been cancelled, I ended up cruising through some huge folders of stuff I’d ripped out and saved.
- An article on our favorite pizza place in Nice, Le Safari, with a recipe for their Pizza Provençal (my favorite). Hmm, might be time to get a really hot grill going.
- Other interesting finds from past NY Times Food sections, Frank Briuni reviewing 11 Madison Park—two stars in 2005 (and entrees from $26-38) and Le Bernadin getting another 4 stars in his 2005 return visit.
- Nigela Lawson doing avocado toast in 2003.
- Restaurants come and gone, mostly gone. Lever House, Savoy, Tabla, Veritas, San Domenico, Chanterelle, and still here: Jean Georges, Le Bernadin.
- Magazines that haven’t stood the test of time (or the Internet) More, Metropolitan Home, Gourmet.
- Wines, tasted and lusted after and one that will always be remembered—a 1992 La Tâche.
- Gordon Ramsey making his US television debut. Yes, someone had him first.
- Places to go in Croatia, Paris, Corsica, Morocco.
- Cheeses, eaten here or to look for in France.
- Recipes with almonds and walnuts, sadly not a part of my life anymore.
- How to make mayonnaise, yogurt, pork chops with cornichons, salad Niçoise, pasta puttanesca—things I can cook with my eyes closed.
- Cooking classes I’ve taken, lots of DeGustibus courtesy of my aunt (merci!)
- Big endeavors I need to revisit, like croissants and baguettes.
- What was I thinking? Projects were never going to happen, like Verjus-Marinated Black Walnuts.
- Post 9-11, what to pack in your “go” bag (haven’t we all learned to make copies of all important documents and store them in the cloud among other places?).
And me? I got a nostalgic reminder of what was important and a much skinnier file, ready to get cooking!
How do you save recipes?
I save the Times ones to their file, but it’s only because it’s not compatible with Evernote, which I save every other recipe to. What’s the NYT charging?
I was using the NY times app to save them. But it is no longer free. Have to decide if I want to subscribe.