Delicious Plum Torte Recipe: Unveiled by The New York Times

Good morning! It’s Emily again, and today is the perfect day to try out Marian Burros’s famous plum torte recipe (above).

You’ve probably heard of it. It’s one of the most beloved recipes on New York Times Cooking, possibly the most famous. The best part? It’s incredibly easy to make and requires just a few ingredients. This torte is versatile and perfect for any time of day. No fancy kitchen gadgets or appliances needed, just an hour of your time, some fresh fruit, and a love for classic recipes.

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The backstory of this plum torte dates back to 1983 when it was first published in The New York Times. The response was overwhelming, and the recipe was published again the following year. Due to popular demand, The Times advised readers to clip the recipe from the newspaper as it would not be printed again. Now, you can enjoy this plum torte anytime you want. Feel free to use any fruit you have on hand. The recipe is incredibly flexible. If you’re looking for variations of the recipe, we’ve gathered a collection for you to explore.

However, it’s important to note that you can’t solely survive on plum torte. So, here are some ideas for the rest of the week:

Make a vegan cacio e pepe by following Alexa Weibel’s recipe. It’s an easier version that eliminates clumpiness caused by grated cheese, and it has received rave reviews from both vegans and omnivores.

Try Kay Chun’s recipe for chicken with miso, scallions, garlic, ginger, and a delightful addition of Dijon mustard. She even provides instructions on how to turn the leftovers into a delicious chicken salad for lunch the next day. It’s a two-in-one recipe!

If you’re looking for a simple and satisfying meal, try Eric Kim’s gyeran bap recipe. This dish features a perfectly fried egg on a bed of rice, and it’s packed with flavor. It’s a go-to recipe for busy weeknights.

Do you want silky fish with versatile flavors? Look no further than Ali Slagle’s recipe for olive oil-baked salmon. This gentle cooking method works particularly well with leaner wild salmon, resulting in a moist and delicious dish.

End the week on a high note with Lidey Heuck’s salmon and corn cakes. This recipe is a taste of late summer and a wonderful way to use up leftover salmon. If you don’t have any leftovers, canned salmon works just as well.

That’s all for now! If you visit New York Times Cooking, you’ll discover countless recipes to explore. Remember, a subscription is required to access them all, so make sure to subscribe today if you haven’t already. For account-related questions, email [email protected]. If you want to get in touch with me, feel free to reach out at [email protected]. I always love hearing from you. Melissa Clark will be back with more delicious content on Monday.


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