Crunchy is no longer enough. Dinner must now detonate. I get the New York Times Cooking newsletter in my inbox. I usually take a look – sometimes skimming, sometimes reading. It’s fun, often entertaining, and a good source of ideas for what to cook next or put on the shopping list. Now and then, Chaucer comes to mind – specifically…
With May being coronation month and all, the NYTimes Cooking section has a selection of dishes it deems British, and suitable for the occasion. I’ve made a few of these recipes and can recommend the Vegetarian Shepherd’s Pie, Bacon-Wrapped Dates, and the Orange Marmalade Cake. The Cider-Spiked Fish Pie was OK. Classic Scones are always good but best eaten in…