?NATIONAL BESTSELLER - The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious?featuring a convenient flexibound format.
?
?ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly
?
You don?t need a recipe. Really, you don?t.
?
?Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes - each gloriously photographed - to make with the ingredients you have on hand or could pick up on a quick trip to the store. You?ll see how to make these meals as big or as small as you like, substituting ingredients as you go.
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?Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S?Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.
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Look Inside: https://www.edelweiss.plus/?sku=1984858475
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August Abolins wrote to All <=-

NATIONAL BESTSELLER - The debut cookbook from the popular New York
Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired
and deliciousfeaturing a convenient flexibound format.

Their blurb must mean "from this author". And Sam is a good editor - I subscribe to NYT Cooking as an add-on to my regular on-line subscription
to the newspaper.

But in the 1960s my mother gifted me with "The New York Times Cookbook
by Craig Claiborne" dated 1961. I have adopted several favourite recipes
from it. This is the first one I made/adapted from that volume.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dave's Fish Parmesan
Categories: Seafood, Cheese, Sauces, Mushrooms
Yield: 8 Servings

2 lb Fish filets or steaks
26 oz Jar Onofrio's Basilico sauce
- or Marinara sauce *
Salt & fresh black pepper
1 lb Mozzarella or Provolone;
- sliced or shredded
1 lb Crimini/Swiss Brown button
- mushrooms, cleaned, sliced
- reserving 8 buttons
Fresh grated or shaved
- Parmesan cheese
8 tb Butter; melted

Set oven @ 425ºF/220ºC.

Spread a thin layer of sauce over bottom of baking dish
place a layer of firm whitefish filets on the sauce. Salt
and pepper the fish. Sprinkle some sliced mushrooms over
fish and place cheese in a layer over the mushrooms.
Spread a layer of sauce over the cheese and repeat the
fish, mushroom, cheese layers until the baking dish is
near full or you run out of fish.

Top the last layer with cheese, the remaining sauce in
the jar and the 8 reserved mushroom buttons. Grate or
shave Parmesan over until you are ashamed of yourself or
until you run out of cheese.

Drizzle the melted butter over the cheese and bake until
fish is done - 15 to 20 minutes

* Available from www.onofrios.com. Or you may use Rao's,
Filippo Berio, Classico, etc.

I like the addition of the basil in the Basilico sauce. If
you don't care for basil with your fish use the straight
marinara. - UDD

Adapted from a NYT Cookbook recipe and served many times
from Dirty Dave's Kitchen.

MM Format by Dave Drum - 10 June 1997

MMMMM

... "A man has got to know his limitations" -- Dirty Harry, philosopher
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