Into the Woods

I think that just about the best food publication there is these days is the New York Times. The weekly feature “What to cook this week” is inspiring and always seasonal. The recipes are sensible and reasonably healthy (though I wonder if other people really make so many desserts — I rarely do). The food photography is good, though it seems a little hastily done at times.

The above photo is my version of their Sticky Cranberry Gingerbread. I baked it a little too long because the cranberry filling kept messing up the toothpick test. And by the way, one of the fringe benefits of subscribing to the Times is that you get an on-line “recipe box” where you can save the recipes you’re interested in.