Indian-spiced potato gratin
One of the ways I learned to cook was by preparing the recipes presented to me in my daily media consumption. Thirty years ago, this included reading a paper version of the New York Times every day.
When I compare how I found recipes today versus 30 years ago, not much has changed. I still read newspapers, for instance. Though now this activity is usually done in front of my laptop.
Back in the 1990s, the Times' Sunday magazine's food column was by Molly O’Neill. Her stories were accessible and friendly, as were . . .
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