lsanderson | Feb. 8th, 2017

Tue, 12:00: RT @SplendidTable: Lynne & team are thrilled to announce Francis Lam as the new host of @SplendidTable. Help us #WelcomeFrancis! https://t…
Tue, 12:02: RT @citypages: Coon Rapids police unleash dog on 82-year-old grandma cleaning her shed https://t.co/4HMGUk2BB7 https://t.co/gh1DiPBaG8
Tue, 20:34: RT @paulkrugman: Starting once again to see headlines repeat Trump lies, with falsity well down inside article. People, don't do this. The…
Tue, 20:34: RT @AriBerman: House GOP votes to kill only federal agency making sure voting machines aren't hacked. What could possibly go wrong? https:/…
Tue, 20:34: RT @TeaPainUSA: Cruz just offered prayers for the nice lady dealin' with breast cancer. Sadly, "prayers" is the extent of the GOP's plan.…
Tue, 20:36: RT @aravosis: If you're trying to convince people that Sessions isn't a racist, censoring the widow of MLK isn't a great start. https://t.c…
Tue, 20:37: RT @politicalmiller: This is absurd! Silencing Warren for reading Corretta Scott King is just ridiculous. https://t.co/JsdpcIV4Oi
Tue, 20:37: RT @SamuelAAdams: It is hard to think of anything more contemptible than a person born into wealth denying poor children the right to a goo…
Tue, 20:40: RT @mattmfm: Cannot be more clear: every single Republican Senator present just voted that Coretta Scott King's own words can't read on the…
Tue, 20:40: RT @PP_Rubens: Born OTD 1478, in the City of London, Sir Thomas More. Here painted by Holbein looking appropriately stern, intelligent, unc…

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Main

Instant Pot Tips From Readers

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Sweets

Yotam Ottolenghi!
What to Cook
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Yotam Ottolenghi: Eat Your Sugar

By YOTAM OTTOLENGHI

Admitting to a sweet tooth these days seems rather illicit, what with sugar cast in the role of Public Enemy No. 1. But here is my confession: I rarely go a day without a slice or bite or square of something sweet. If it’s not cake, then it’ll be a cookie, a slice of tart topped with fruit or a slab of dark chocolate, a little pop of joy to accompany a short black coffee or a tall cup of green tea.

But it’s not the sugar I’m addicted to. Rather, it’s the comfort, surprise and delight that dessert, or any food, can bring, that ideal match of the right dish and the right moment. The reason a colorful, vertiginously tall and booze-filled trifle brings so much joy at the end of a party is not because of the sugar in the list of ingredients. It’s because nothing says “sharing” and “celebration” and “ta-da!” quite like it.

And so I introduce my new column for The New York Times, which will appear occasionally and is to be filled with all things baked and sweet.

Recipes: Pastry Nests With Poached Pears and Feta and Saffron Cream | Pomegranate and Rose Granita

A Cupcake Confident in Its Own Skin