![]() ![]() Alternative archive access may be found in the New York Times historical archive from ProQuest Historical New York TimesĬAN I ACCESS THE NEW YORK TIMES FROM MY MOBILE DEVICE? Archive articles outside that date range are not subject to that limit. Pass users receive access to the New York Times archives (1851-2002) which includes 5 PDF downloads from the Times Machine per day via /browser. ![]() ![]() *Access does not include e-reader editions, NYT Cooking, Premium Crosswords, or The New York Times Crosswords apps. *Faculty/staff accounts will be valid for four years, and require additional registration for subsequent use. Students registering for passes will be asked to provide an anticipated graduation year, and passes will remain valid until December of their graduation year.Create a account using your Kenyon email address (for security reasons, choose a unique password).Follow instructions for On-Campus or Off-campus registration (Off-campus will take you to Kenyon's Single Sign On to authenticate with DUO).Type "Kenyon" in the box and select it from the list.Create an individual login by going to.To gain access, you will need to create an individual login at and follow these step That’s all for now, I’ll see you on Wednesday.Kenyon College Library provides online access to The New York Times for all current students, staff, and faculty members through a Group Pass. If you need any technical help, send an email to And I’m at if you want to say hi. Naturally, you’ll want to subscribe for these and all the other thousands of recipes at New York Times Cooking. This bittersweet marvel requires no embellishment. It’s fancier, richer and less sweet than American icebox cakes, though you’re permitted to skip the chocolate curls on top. Use whatever dried fruit and whichever milk you like, along with nuts for crunch and some seeds (chia, poppy, flax) for all those terrifically healthful properties that seeds have.įor dessert (not necessarily after breakfast, but hey, you do you), how about Dorie Greenspan’s Moka Dupont, a French icebox cake? Plain tea biscuits are dipped in espresso, tiramisù style, and layered with a thick chocolate buttercream. Genevieve Ko’s recipe is supremely adaptable. One great example is Sarah DiGregorio’s chipotle-honey chicken tacos, in which the liquid slowly caramelizes in the cooker to create an intensely sticky, spicy sauce that’s worth planning ahead for.Įven simpler is a breakfast of overnight oats, which makes the hottest summer mornings easier to bear. Yes, I know, Crock-Pots bring up images of long-cooked winter meals, but they’re also ideal for making hearty dinners without heating up your house. Kay notes that you can use the tangy dressing on any combination of vegetables - it’s a clean-out-the-fridge salad that you can serve with bread or rice as a light meal, or alongside grilled or roasted meats or fish. Kay Chun’s Thai-style crunchy vegetable salad, with its dressing of fish sauce and lime, turns out to be the perfect antidote. I’ve been making tomato salads almost every evening, and I have to admit I’ve grown weary of my olive-oil-salt-basil minimalism. (I particularly love the vivid way Ham describes pasta when it’s perfectly al dente: It’s done, he writes, when “the spaghetti has a very tiny dry core when cut in half.” Because even the best tomatoes can’t save a plate of woefully overcooked pasta.) Add to cooked pasta, garnish with a handful of basil and dinner is done. To make Ham’s recipe, you rub those tomatoes through the large holes of a box grater - the tomato skin will help protect your fingers - then mix the pulpy flesh with hot garlic oil and plenty of Parmesan. This is exactly the sort of thing you cook when you’ve gone a little nuts at the market and brought home too many tomatoes, which may or may not be osmosing sweet juices onto your countertop (which is happening in my kitchen as I write this). August starts tomorrow, which means summer is at least halfway over and it’s high time to ask yourself: Have I eaten enough tomatoes? The correct answer, of course, is “most certainly not.” Ham El-Waylly is here to remedy this with his new recipe for grated tomato pasta (above). ![]()
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