About this episode

This episode explores the most popular recipe from the New York Times and shares home cooking inspiration through zucchini blossoms and a beloved plum torte.

What makes one recipe become the most popular in the New York Times Cooking’s history? In this bite-sized episode, we share the best things we ate this week to inspire each other—and you. By the end of this episode, you'll want to make crisp, stuffed zucchini blossoms that are restaurant-quality but come together in under 30 minutes. You'll also discover why the legendary Marian Burros plum torte has become one of the most beloved dessert recipes of all time – it's endlessly adaptable, freezer-friendly, and approachable for even beginner bakers. Tune in for a quick dose of home cooking inspiration! *** For more recipes and cooking inspiration, sign up for our free Substack here . And join us on our live monthly calls by upgrading your subscription to paid! *** Links: Stuffed zucchini blossoms from Carolyn’s Cooking – this recipe calls for parsley and chive, but Sonya likes to add basil to the filling instead. Original plum torte by Marian Burros for NYT Cooking , plus suggestions for adapting the recipe. Kari used plums with butter, whole wheat flour and cardamom in addition to cinnamon (¼ tsp each) mixed with turbinado sugar on top, then apricots with non-dairy butter, GF flour…

People in this episode

Host: Food Friends

Topics covered

• popular recipes
• home cooking
• zucchini blossoms
• dessert recipes
• cooking inspiration

Keywords

• New York Times Cooking
• plum torte
• zucchini blossoms
• home cooking
• cooking inspiration
• beginner bakers
• adaptable recipes

Mentioned in this episode

Organizations: New York Times, Carolyn’s Cooking, NYT Cooking

Products: Stuffed zucchini blossoms

Books & works: Vegetables Every Day

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