Comments on: What’s Happening to the NYT Food Section?

By: iskid2astop

iskid2astop — Mon, 06 Jul 2009 02:34:13 +0000

Those sound like deviled eggs I would want to eat. Every slightly cultured grandma I know uses smoked paprika.

By: Scott Bowen

Scott Bowen — Mon, 29 Jun 2009 00:08:08 +0000

And there’s the real recipe.

By: Mike Hess

Mike Hess — Sun, 28 Jun 2009 21:29:55 +0000

Funny, Scott. I’ve made Sriracha-kissed deviled eggs with fivespice, sesame oil and soy sauce… topped with scallions. Delicious

By: Scott Bowen

Scott Bowen — Sun, 28 Jun 2009 18:26:53 +0000

I thought maybe we were headed for a tie-in to the Times story last month about Sriracha sauce. Like, maybe blending a little Sriracha in the egg-yolk mixture. Call me crazy.

By: libtree09

libtree09 — Sun, 28 Jun 2009 17:39:06 +0000

I agree as newspapers become more expensive their content is oddly shrinking and as a result are less of a quality read. Though for a entry level cook like myself Bittman is helpful.