Hors Doeuvres, Snacks, And Small Dishes: Chapter Two The Essential New York Times Cookbook

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A hand above three small dishes

I was excited about this chapter because I’ve been wanting to make more snacks, but also disappointed because Amanda skipped her usual chatty intro and just slapped a timeline in here.

After reading through I can see why. The New York Times is decidedly short on snacks. I had to read through twice just to find three things I felt like cooking and eating.

It was during this chapter when I came up with my rules for this little project:

  1. I need to stay within my usual grocery budget.

  2. Not too many ingredients that I’ll never use again. (A few experiments here and there are fine.)

  3. No all day cooking projects. I need food I can throw together and serve.

One more note: when I was looking up this book on amazon I realized there’s an updated version. I’m sticking with the 2010 though because I love the early 2000’s food scene and snobbery. Plus this is the version my library has, and I feel like a modern cookbook would have too much Covid inspired sourdough in it.

Note: This recipe is part of a long look at Amanda Hesser’s 2010 The Essential New York Times Cookbook. See all posts here. Links to amazon.com are affiliate links. Thanks for your support!