May 15, 2016
A few more gems from the Ford Times Cookbook.
My German father frequented the old world German establishments of the city, but we never went to Jager House. We were regulars at Luchow’s and The Blue Ribbon, and when we went up to Yorktown to eat at Kleine Konditorei. Now I wish we’d gone to this place; the goulash is appealing. Look at that meat-onion ratio! And then imagine grating six pounds of onions…..
I feel like I can almost see this one, modest sentinel outside the current New York Times building. I love how evocative that chef’s posture is. And I love the fact that this down to earth restaurant was using fresh spinach in the spanakopita. Looks like an excellent recipe.
And last, this hodgepodge of a Pacific-rim restaurant in Washington D.C serving Korean style chicken. Isn’t it strange to think about the fact that even in a restaurant the cooks were using powdered ginger and garlic instead of the real thing?
Categorised in: Vintage Books and Magazines