The magic of New York Times recipes
A subscription to the New York Times means that I now get emails daily in my inbox, and I get to decide what content I receive.  And that means I can ask them to email me recipes daily.  And since the New York Times were the people who brought you the Great Pea Guacamole Debacle of 2015 , that means daily entertainment on my doorstep!

Since y'all are kind enough to bankroll this whole process, I figure it's only fair to share some highlights with you--it makes an excellent unicorn chaser for this week's news cycle, after all.  I'm kind of tempted to make it a weekly column, not going to lie.

Here are some of my favorite highlights so far:

1.  Kalpudding  

The premise: A Swedish variant on stuffed cabbage  made with beef and pork, which actually sounds really awesome and I'm sad I can't eat it.

The NYTing:  "No lingonberries? Make cranberry sauce instead." 

My needless commentary: Cranberries and lingonberries taste nothing alike!  Instead of digging out cranberry sauce, may I humbly suggest that instead you go to Ikea, where they'll throw them at you as you enter the door.


2. Irish Tacos

The premise: A twist on regular tacos in time for St. Patty's Day, I guess?  Corned beef tacos, at any rate.

The NYTing: ...basically everything?  Come on, y'all, they are literally called Irish Tacos.  Also, they have Greek yogurt in them, for some reason.

My needless commentary: Fun fact that us Jews who grew up in the mid-Atlantic region love to trot out -- corned beef is not traditional Irish food!  It's Irish-American, and its popularity can be at least partially attributed to the influence of Jewish neighbors, who heavily salted brisket to make it easier to eat.  So really, these are more like Jewish tacos!  Except that they aren't kosher.  Or tacos. 


3. Hamantaschen

The premise: A refreshingly traditional recipe for hamantaschen, actually, which are little thumbprint cookies made for the Jewish holiday Purim.

 The NYTing: This recipe is so traditional that it's made with raisins and poppyseeds, which means nobody under the age of 80 will eat it. It's right up there with lekvar and prune for Least Popular Hamantaschen Filling Among Non-Octogenarians.

My needless commentary: Being too traditional is kind of a neat counterpoint for this paper, which is usually known for off-the-wall mangling of other people's traditional recipes.  I'm still not going to make their poppyseed hamantaschen, though, because I eat mine with cherry pie filling and lemon curd like nature intended.



[Edit: My spouse has informed me that my poppyseed hamantaschen hate is Entirely Unnecessary.  But she also eats liverwurst for fun, so your mileage may vary. ;) ]