The Henlopen was built as a World War II troop carrier and participated in the D-Day invasion in Normandy, France, in 1944. That got me thinking about the Cape Henlopen, one of the boats in the Cross Sound Ferry fleet on Long Island Sound. Longreads alerted me to this fine meditation on the disappearing art of maintenance, by Alex Vuocolo in Noema. The search function is not the most intuitive, but I did find this lovely Kara Walker lithograph from 2013. Now it’s available to all with this online collection. Now, you’d have to do a lot of engineering to make it have anything to do with morels or Greek yogurt, but for the past 30 years the British Museum has been working to digitize its collection of 500,000 prints and drawings, including works from Dürer and Picasso, Rembrandt and Michelangelo. And I’m at if you want to bark about anything. We’re standing by should you run into problems with our technology: Someone will get back to you. If you haven’t done so already, would you please consider subscribing today? Thanks. Subscriptions make this whole thing possible. (You’ll find additional inspiration on TikTok, Instagram and YouTube.) Yes, you need a subscription to access the recipes. There are thousands and thousands more recipes to cook this week waiting for you on New York Times Cooking. One subscriber subbed in goat cheese for the cream, and I think that sounds fantastic. Or maybe this mushroom ragù from my colleague Alexa Weibel. One of the things I find so fascinating about New York Times Cooking is that reading one recipe often leads me to another, and the serendipity leads me to make something entirely different from what I had intended to make when I logged on.Īccordingly, I might make sausage ragù instead, a recipe Julia Moskin picked up from the cookbook author Nancy Harmon Jenkins and her daughter, the chef Sara Jenkins. And even if it’s sunny and still, I’d like to steer into the joy of it with a big pot of the mapo ragù (above) I learned to make from the chefs David Chang and Tien Ho. I love a weather day: howling wind, a chill in the air, the scent of a rich pasta sauce burbling away on the stovetop. Weather days, with the wind and seas too high for fishing, are for sleeping in, for making repairs, for eating something better than peanut butter and jelly. Days off are rare, and when they come it’s because of weather. The fishermen I hang around with are relentless this time of year, forgoing sleep and family to chase the fall run of fish along the Eastern Seaboard. They opened a retail shop last year where you can get dumplings throughout the week.Good morning. The Chee Family, Cindy and Leslie with their daughters, sell a variety of dumplings pan-fried fresh to eat or frozen to eat at home. If you’ve ever been to the weekend farmers market in Austin, you’ve probably spotted Steamies’ crowded booth. (This is the one place on this list I haven’t tried but I’ve heard lots of good things so I wanted to include them. Of course, you can get the typical dumplings here too, boiled or crispy. You’ll find rainbow soup dumplings here! They also have cheeseburger, jalapeno cream cheese, and pretzel beer cheese dumplings if you want something out of the box. Location: 1203 W 6th St, Austin, TX 78703 They’re located down the street.)ĭetails: Open for dine-in and take-out Serving lunch and dinner They have the biggest har gow dumplings, packed with filling, I’ve had in Austin and they are delicious! (I have yet to try their sister restaurant Qi Austin, but they also have a dumpling selection. You’ll find all the typical dim sum dumplings here.
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