Eat Your Vegetables! The Essential New York Times Cookbook

Yette’s Garden Platter from The Essential New York Times Cookbook

Amanda Hesser said that the first half of the 20th century was a black hole for vegetables in the New York Times food section. I can see that she struggled because there wasn’t a lot in this chapter. HOWEVER! I “discovered” Yette’s Garden Platter, a casserole of various vegetables on a potato base, and I will definitely be cooking this ALL SUMMER LONG. It was so simple and good. This is definitly one worth looking up. I cooked most with sausage to make it a main meal, and cooked about 1/3 as written for my vegetarian. Next time I’ll add chickpeas for her to give it some protein. There was not a single speck of food left in either dish after dinner that night.

NOTE: I used cherry tomatoes instead of the whole peeled tomatoes. You know I look for shortcuts wherever I can. I am not peeling tomatoes.

I also made the tomatoes vinaigrette from 1963, and they were nothing special. Just tomatoes in dressing. I did appreciate that the recipe used some of my capers though. I have a lot of capers for some reason.

Note: This recipe is part of a long look at Amanda Hesser’s 2010 The Essential New York Times Cookbook. See all posts here. Links to amazon.com are affiliate links. Thanks for your support!