My dad has cooked from the New York Times, pretty much exclusively for a very long time. Like since they started delivering the Times in Boston. Before that he only cooked Marcella Hazan. For a while he was into Bittman, now he’s a Clark guy.
He makes this eggplant dish (Melissa’s) that he calls 100% vegetarian, even though it’s got anchovies in it. We don’t complain, it’s really good. Eggplant, onion, anchovies, ricotta, provolone, parmesan, breadcrumbs. All baked up into a nice melty, cheesy, flavorful dish.
You can find the recipe here, thanks to my dad for introducing it to us. But as he’d say: you can thank Melissa Clark.
As always, a delicious salad by my mom (slivered parsnips and pistachios!)
Happy weekend. xoxo