When I was first learning my way around the kitchen, The New York Times Cookbook (Harper and Row, 1st published 1961) was my constant companion. Its editor was an immensely talented writer and cook named Craig Claiborne. So you can imagine my excitement when, quite a few years and many successful New York Times recipes later, I spied an open seat next to Mr. Claiborne on a Manhattan-bound Hampton Jitney, then my preferred way to get back and forth to the city. I took my seat and introduced myself.
Cranberry Upside Down Cake - A classic upside down cake recipe with a tangy cranberry topping, using fresh or frozen cranberries. Great for the holidays, or any time of the year!
1 day ago