Marian Burros of The Times would run a “nutritional analysis” with many of her recipes, and I studied them like a student prepping for the LSATs. Salads, turkey loaf instead of meatloaf, low fat, low cholesterol, low sugar. Recipes from Oprah Winfrey - for oven-baked “fried” potatoes (coat in egg whites, salt, bake). West Lake fish soup, a Mark Bittman New York Times recipe low on fat and high on healthy ingredients. Less meat, more fish, fresh salads and al dente vegetables.
![nyt my recipes nyt my recipes](http://graphics8.nytimes.com/images/2013/11/27/dining/27FLEX_SPAN/27FLEX_SPAN-superJumbo.jpg)
Looking at these pages, I am reminded that my cooking focus evolved over time, reflecting our country’s changing tastes. I’d love to try it again, but only a torn remnant survives in my recipe collection. I still remember that one for a leg of lamb with orange and apple juice, a welcome departure from the standard lamb recipe with (ugh) mint jelly.
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Truth is, my go-to TV cook in those days wasn’t Child anyway, but Graham Kerr - the hyper British chef who called himself the “Galloping Gourmet.” He would whip up unorthodox dishes playing fast and loose with measurements and ingredients, and if the result was not a classic, it was more fun to make. But would I follow her coq au vin drill today? I doubt it.
![nyt my recipes nyt my recipes](http://graphics8.nytimes.com/images/2015/09/16/dining/16JPRUTH6/16JPRUTH6-superJumbo.jpg)
Measuring, browning, parboiling, sautéing, simmering, waiting. Butter and wine and all those steps! Her coq au vin so charmed me that I made it for years. A New York Times author has held on to a 1972 recipe for buttermilk-glazed pineapple-carrot cake from The New York Times Magazine. Buttermilk-glazed pineapple-carrot cake in New York on June 2, 2020.