Eat Your Vegetables! 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!