The plum torte, first published in 1983, became a viral recipe for its popularity, featured annually in The Times from 1983 to 1989, showcasing its timeless appeal.
Julia Moskin's gazpacho embraces summer's bounty, transformed by olive oil and ripe tomatoes. Its flexibility allows for personal adaptation, exemplifying modern cooking's evolution.
Eric Kim's dish, boosted by gochujang paste, marries sweet, spicy, and tangy flavors seamlessly. This showcases how simple ingredient adjustments can yield fantastic results.
Sam Sifton hailed this recipe as the 'Bo Ssam Miracle,' underscoring ease, abundance, and superior taste, all of which reflect the rising trend of accessible gourmet cooking.
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