Thursday, April 12, 2012

April 2, 2012

Big crowd—based on first-hand witnessing and on the number of napkins washed and folded afterward—but very few food description slips remained after everyone left. Just these:
We attempted a Cornbread Throwdown between two New York Times "best" recipes, one recent, and one from 1989. The only conclusion: "Make them both again." Well, and one more conclusion. Your documentarian, the cornbread maker for the past three years, found the NYT savory, Southern-style "Best Cornbread" perhaps the best she has ever eaten. It will now be the standard "plain" cornbread until further notice—or a new NYT recipe.

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