Here's the Persian Love Cake, recipe by Naz Deravian. I made no recipe variations at all, other than not using the rose petals on top. The cake was flavorful and moist. Served with a side of pistachio ice cream.
I have been working on planning all details of upcoming trip, focusing on using Breeze, going from RDU to one of three New England airports (BDL, PVD, HVN). A lot of my effort has been focused on finding best flight times, letting that guide some of my travel decisions (in other words, making choice of the city I fly into based on a "reasonable" time - not too early, not to late). Same for the departure city. I worked out all the details yesterday, using flight schedules from Breeze website, as of three days ago. I went in today to purchase tickets and all the flight times have changed. Is this common for Breeze to change so many flight schedules?
I made Kay Chun's Sesame Tomato Salad last evening. This is an attempt to find tasty replacements for typical salads (still avoiding greens) and use tomatoes at their best.
I agree with other NYT reviewers. This is a 4 star recipe, very good but not stellar.
I'm grateful I read the reviews in advance and heeded the guidance about the far-too-much quantity of oil. I halved the dressing recipe, using only 1/4 cup of olive oil. I decreased the amount of soy sauce to 1 tablespoon, because I didn't want the recipe to become too salty. When doing final dish preparation, I only used 1/2 of the dressing I made and that was plenty (in other words, I should have only made 1/4 of the dressing from the original recipe). Topped with basil from my garden.
Good news - the presentation was great!
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Melissa Clark's Lemon Poppy Seed Pound Cake was amazing! There were only 6 of us sharing this as dessert. This is what was left!
I made it dairy free by using soy milk plus some lemon juice in place of buttermilk. The poppyseeds in my pantry didn't smell "off", but they had no flavor. I substituted chopped almonds to give a little texture and flavor. Recipe calls for 1 cup of sugar; I probably used about 5/6 cup. Recipe baking time was written as 1 hour; mine was done in about 45 minutes.
Some reviews on the NYT site mentioned not caring for the olive oil flavor. We didn't notice that at all. I used the Whole Foods 365 extra virgin olive oil.
I am in charge of making dessert for a group dinner and would like to make Melissa Clark's Lemon Poppy Seed Pound Cake. One guest is dairy free. The cake calls for 1/2 cup buttermilk. I have two plant based milks in my refrigerator - soy and almond. Any suggestions which milk like product would be best for this cake? Any suggestions about how to make the soy or almond milk into a buttermilk equivalent?
Just as title said...Windows updated last evening and now I can't get my MS Phone Link (or Link to Windows) to open. A small dialogue looking box appears in middle of screen, then immediately goes away.
I've used every resource I can think of to find a fix with no luck. Are others having comparable issues? Or, is it just me?
Windows version is Windows 11, version 25H2. Update was 2026-07 Preview Update (KB5101684) (26200.8973)
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Here's Dan Pelosi's Kielbasa Coins and Cabbage recipe. I'm always looking for ways to use cabbage. No changes from the recipe, except using turkey kielbasa. NYT gave "ready time" of 35 minutes, and that was accurate.
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I was very pleased with Sue Li's Chicken Meatballs with Yogurt Sauce. I used ground turkey instead of ground chicken and omitted the chopped mint (using more parsley and cilantro). I served with the yogurt and lemon mixture, but these meatballs would be great with a wide range of dipping and other sauces.
I used this simple marinade with boneless skinless chicken thighs, cooking at 375 for about 18 minutes. The result was a tasty piece of chicken, somewhat simple, but good. (Note: photo looks like massive amount of food... this is on salad plate!)
I finally made Hetty Lui McKinnon's Dumpling Tomato Salad With Chile Crisp Vinaigrette! It was amazing! I saw the video she did for NYT Cooking on YouTube and was intrigued by this recipe. The overwhelming number of reviews (more than 6000) and 5 star rating left me no option but to try this, even though I had some doubts about it. I made several tweaks to the recipe - used cilantro instead of basil and omitted the crispy friend shallots. Thank you, Hetty Lui, for this recipe.
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Tonight's dinner was Chicken Casserole With Mushrooms and Spinach. Recipe was by Vallery Lomas, a NYT contributor I'm not familiar with. I used recipe reviews to guide my "tweaks", using only 2 tablespoons of flour and omitting parmesan cheese on top. I was a little uncertain how this would all come together at the end, so I put together the final dish using only half the rice and half the chicken/mushroom/spinach mixture. The outcome was tasty, so I'll use the other halves in several days and make the dish again. I wish the final outcome wasn't so brown. Maybe some parsley on top next time?
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The Whole Grain Banana Yogurt Muffins by Genevieve Ko are one of my tried-and-true recipes, made whenever I have aging bananas in the house. It's a forgiving recipe. I only had about 3/4 cup whole wheat flour, so I made up the difference with all-purpose flour. I used fat free yogurt, because that's all I had. It was fun to go back on the NYT Cooking reddit page and see how many times others have posted this recipe.
I just discovered I could save the recommended movies and televisions shows to a personalized "list". I saved about 15 items in my list.
When I go to the list, I can see the "front page" of the show/movie...but often without the title or any other information (maybe just image of one of the stars). I can't remember the names of the programs. There is a hamburger menu attached to each one, but only gives two options: watched or remove. I've tried doing this on both NYT app and on the webpage.
How do I find name of these saved programs?
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Here's my take on Italian Wedding Soup with Turkey Meatballs. Just a few changes: baked meatballs, used tubetti pasta, didn't have dill/oregano/basil for topping. Meatballs were simple and tasty. Soup was a little liquidy, as we prefer thicker soups. I'd use more pasta next time, maybe try it with orzo, or add a can of mashed up beans (for some creaminess).
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Completely surprised at how good this was. Just a few modifications - only olive oil (no butter), more tomatoes, fresh parsley and dried basil. Came together nicely in one skillet for sauce and another for pasta. Be sure to add the saved pasta water to bring it together. Would not be same dish without that step.
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Free link
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I made the Baked Salmon and Dill Rice by Naz Deravian and was very pleased with the results.
Instead of a baking dish, I used a saucier with a lid. I decreased the amount of rice (1 cup rice, 1 2/3 cup water). Used fresh dill. The sauce seemed just a little sweet for our taste, so I added a bit of rice wine vinegar (which thinned it out, maybe a little too much). Result was still very good.
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I also tried a new trick I've only recently learned. My salmon had skin on. I placed uncooked salmon, skin side up, on a wire rack in the sink. I poured boiling water (from kettle) gently and evenly over the top, with only one pass of water (allowing water to drain off salmon into sink). Skin gently lifted from salmon. I proceeded with the recipe, placing the uncooked skinless salmon on top of rice around the 15 minute mark.
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This one is a keeper.
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I am an American traveler and will be staying in Bern for several days. I'm looking for a place to do laundry. I read something about a laundromat in the train station, but I can't locate any information. Any suggestions about places to do laundry? I'll be staying close to train station.
I have flights scheduled in September, flying RDU-LHR-LUX and returning ZUR-LHR-RDU. We need to cut our trip short, so I need to modify our schedule. I may also modify our return departure city.
I've only done basic point-to-point modifications before. This itinerary involves different cities and multi-city booking.
I have a number of questions about how to do a booking modification:
Thank you.
I've narrowed down products, choosing Neutrogena Purescreen Tinted Mineral Sunscreen as my sunscreen + tint. I've used it for about a week and am happy with results. Main purpose of purchase was to minimize number of products used.
I just read the fine print on the product. The directions indicate you need to reapply every two hours for sunscreen protection.
If you use this product, do you reapply every two hours throughout the day? I really do not want to carry this out with me during the day to reapply.