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Cooking & Baking

elleng

(130,825 posts) Mon Nov 6, 2017, 08:53 PM Nov 2017

1

Same Vegetables, New Flavors

'New traditions must begin somewhere. To please your guests this year, try one of these jazzed-up vegetables. If you prefer to stick with family favorites, save them for another Thanksgiving Day — or any day.'

Recipes: Smashed Carrots With Feta and Mint | Sweet-and-Sour Cauliflower with Golden Raisins | Brussels Sprouts With Chorizo

https://www.nytimes.com/2017/11/03/dining/thanksgiving-vegetable-recipes.html?

6 replies

= new reply since forum marked as read

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Same Vegetables, New Flavors (Original Post) elleng Nov 2017 OP

smashed carrots with mint sounds good - not so sure about the feta... n/m bagelsforbreakfast Nov 2017 #1

Feta's not one of my 'go-to' cheeses elleng Nov 2017 #2

too bad one can't view the recipes dweller Nov 2017 #3

Sorry. elleng Nov 2017 #4

I'm sure they are available elsewhere dweller Nov 2017 #5

Apparently you can register for the NYT Cooking pages without paying csziggy Nov 2017 #6

bagelsforbreakfast

(1,427 posts)

1. smashed carrots with mint sounds good - not so sure about the feta... n/m

Reply to elleng (Original post)

Mon Nov 6, 2017, 09:08 PM

Nov 2017

elleng

(130,825 posts)

2. Feta's not one of my 'go-to' cheeses

Reply to bagelsforbreakfast (Reply #1)

Mon Nov 6, 2017, 09:11 PM

Nov 2017

BUT FOR Greek Salad!

Smashed carrots, OK.

dweller

(23,620 posts)

3. too bad one can't view the recipes

Reply to elleng (Original post)

Mon Nov 6, 2017, 09:17 PM

Nov 2017

w/out a subscription 😑

elleng

(130,825 posts)

4. Sorry.

Reply to dweller (Reply #3)

Mon Nov 6, 2017, 09:22 PM

Nov 2017

If there's one or 2 you're interested in, let me know.

dweller

(23,620 posts)

5. I'm sure they are available elsewhere

Reply to elleng (Reply #4)

Mon Nov 6, 2017, 09:24 PM

Nov 2017

or I could wing it...

csziggy

(34,133 posts)

6. Apparently you can register for the NYT Cooking pages without paying

Reply to dweller (Reply #3)

Tue Nov 7, 2017, 01:20 AM

Nov 2017

That's what I did a week or so ago and now I can view the NYT Cooking pages. So far I have not had to pay or gotten any spam.

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