“Sing it loud as you can.” If you’d like to bake in celebration, try Melissa Clark’s recipe for an almond birthday cake with sherry-lemon buttercream (above), though history records Dr. King’s preferred dessert as pecan pie. (Tuesday night I’ll be in Montreal, to speak with the chef David McMillan about the origins of French Canadian cuisine.) As I do David Tanis’s new recipe for steamed Chinese-style fish, which takes one-pot cooking to a whole new level. Advertisement Continue reading the main storyGo visit NYT Cooking for more recipes and instruction on how to make them. In return, we’ll be standing by to help if something goes kablooey, either with the technology or a particular recipe.

Source: New York Times January 15, 2018 15:11 UTC