Wednesday, September 23, 2015

Great NYTimes Column

Melissa Clark, who writes a weekly homey food column for the New York Times, this week takes on the idea of basic recipes for a variety of foods. 
  These are relatively simple recipes which work for -- as she labels--"any meatballs" and " any roasted vegetables."
   Now these recipes use ingredients that include some top 8 allergens-- eggs, milk, fish-- but Clark's suggestions and ideas are in the right place. Have a few go-to recipes that work with a variety of proteins-- and it makes your cooking life easier. 
  Ideas echoed here and repeated like a mantra for everyone cooking for a food allergic family. 
 Check out the column though-- good ideas and cheerful presentation.

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