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Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas.
The New York Times Company, in addition to the Times, owns Wirecutter, The Athletic, The New York Times Cooking, and The New York Times Games, and acquired Serial Productions and Audm. The New York Times Company holds undisclosed minority investments in multiple other businesses, and formerly owned The Boston Globe and several radio and ...
Front page of The New York Times on May 24, 2020. U.S. Deaths Near 100,000, An Incalculable Loss was the front-page article of The New York Times on May 24, 2020; the Sunday of the Memorial Day weekend. Its subheader read "They were not simply names on a list. They were us."
I decided to cook five of the top-rated recipes of 2024 on The New York Times' Cooking app. Some dishes were a hit — while others left me frankly confused. Following the ranking, which is based ...
Jane Ellen Brody (born May 19, 1941) is an American journalist/food writer principally covering science and nutrition. She wrote for The New York Times as its weekly "Personal Health" columnist from 1976 to 2022. [1]
With already more than 60,000 likes on the New York Times' Cooking Instagram page, ... we have to say there was another detail in Eric's video that really made us sit up and take notice.
Just a few months earlier, Donovan's hit single "Mellow Yellow" (1966) had been released, and in the popular culture of the era, the song was assumed to be about smoking banana peels. On August 6, 1967, shortly after the song's release, bananadine was featured in a New York Times Magazine article titled "Cool Talk About Hot Drugs". [2]
The Essential New York Times Cookbook is a cookbook published by W. W. Norton & Company and authored by former The New York Times food editor Amanda Hesser. [1] The book was originally published in October 2010 and contains over 1,400 recipes from the past 150 years in The New York Times (as of 2010), all of which were tested by Hesser and her assistant, Merrill Stubbs, prior to the book's ...