The Times published Marian Burros’s recipe for Plum Torte every September from 1982 until when the editors determined that enough was enough. The recipe was to be printed for the last time that year. (Photo: Andrew Scrivani for The New York Times)
'Lidia's Italy in America' by Lidia Matticchio Bastianich and Tanya Bastianich Manuali ---- After taking us on journeys into her own kitchen and into kitchens across Italy, Lidia Bastianich now invites us on a road trip into t.
There are many ways to make beet soup, the most well-known of all being borscht, the hearty Russian classic that also contains veggies like potatoes and cabbage. Beet soup can be eaten cold, so we like to make it with more delicate flavors and puree it. Here, the ginger beautifully balances the beet, and the coconut milk adds a nice fat component. We find citrus finishes this dish perfectly, so we garnish it with a bit of orange.
Roasted Garlic, Parsnip & White Bean Soup ***Tried it and didn't care for it. Next time would substitute for potato or cauliflower and do a shaved crisp parsnip bits on top as a but if final flavor, not the main event.