What a wonderful article, Ruth. It was fascinating to read more about your famous black and white cookies. We don't have them here in Australia, but we have a similar sweet treat called a Neenish tart which has two-tone icing (pink and white). They are too sweet for me, but my husband loves them. Your article prompted me to find out more about them so you might be interested in this link.
I also loved your musings on the definition of a foodie. I would hesitate to describe myself as a foodie for the reasons you outlined. I would not pay a lot of money to eat at a high-end restaurant because I feel more comfortable in more down-to-earth surroundings, but I love eating and I love good food.
Thank you also for the shout-out. I feel honoured to know you. xxx
Your cookies look great, Ruth, I wish I had one right now! I remember that Seinfeld episode so well! Thanks for another great post and for your kind words about me and TTK! We are foodies in this together, Ruth! 🤗
Thank you so much for sharing Dash of Prosecco, Ruth!!
I believe you're a true foodie at heart, your passion is contagious. Many times I felt inspired and energised by your letters, which I feel very grateful for.
Black and Whites are my favorites. My mom took me to WM Greenberg Desserts in NYC once for black and white cookies and I fell in love with them. One of my husband's colleagues described them as "more like small cakes than cookies". I've used the NY Times recipe, and Ina Garten's but despite Jeff thinking that they may be on the smaller side, I think the traditional deli ones are too large for most people unless shared on the spot since I don't think they keep well.
What a nice surprise when I read to the end of your post! Thank you so very much for the link to my Substack. I think that food is a topic that we can all relate to and has such deep ties to feelings of family and belonging as well as exposing us to different cultures. Also, food is so important to our health and taking good care of our loved ones. I always enjoy your newsletter. I am also imperfect at icing!
It's time to reclaim foodie status from pretentious people (mostly blokes, honestly) who worship pretentious chefs (again, mostly blokes, with tats, ponytails, and bullying personalities) Food IS life, and women make most of it, from legions of home cooks to the retired Oscar Meyer assembly line worker I met in Wisconsin. Btw, I'm only tempted by the cookies because Melissa Clark and you are involved. Otherwise, they seem to be a NY nostalgia food, and too much trouble! 😀
What a wonderful article, Ruth. It was fascinating to read more about your famous black and white cookies. We don't have them here in Australia, but we have a similar sweet treat called a Neenish tart which has two-tone icing (pink and white). They are too sweet for me, but my husband loves them. Your article prompted me to find out more about them so you might be interested in this link.
https://www.abc.net.au/radionational/programs/earshot/the-origins-of-the-neenish-tart/7585914
I also loved your musings on the definition of a foodie. I would hesitate to describe myself as a foodie for the reasons you outlined. I would not pay a lot of money to eat at a high-end restaurant because I feel more comfortable in more down-to-earth surroundings, but I love eating and I love good food.
Thank you also for the shout-out. I feel honoured to know you. xxx
Your cookies look great, Ruth, I wish I had one right now! I remember that Seinfeld episode so well! Thanks for another great post and for your kind words about me and TTK! We are foodies in this together, Ruth! 🤗
Thank you so much for sharing Dash of Prosecco, Ruth!!
I believe you're a true foodie at heart, your passion is contagious. Many times I felt inspired and energised by your letters, which I feel very grateful for.
Also, Happy New Year :)
Thank you Ruth so much for sharing! Also i love black and white cookies. Wondering: black and white muffin...hmmmm...yum!
Black and Whites are my favorites. My mom took me to WM Greenberg Desserts in NYC once for black and white cookies and I fell in love with them. One of my husband's colleagues described them as "more like small cakes than cookies". I've used the NY Times recipe, and Ina Garten's but despite Jeff thinking that they may be on the smaller side, I think the traditional deli ones are too large for most people unless shared on the spot since I don't think they keep well.
Thanks for all the additional blog links.....
What a nice surprise when I read to the end of your post! Thank you so very much for the link to my Substack. I think that food is a topic that we can all relate to and has such deep ties to feelings of family and belonging as well as exposing us to different cultures. Also, food is so important to our health and taking good care of our loved ones. I always enjoy your newsletter. I am also imperfect at icing!
It's time to reclaim foodie status from pretentious people (mostly blokes, honestly) who worship pretentious chefs (again, mostly blokes, with tats, ponytails, and bullying personalities) Food IS life, and women make most of it, from legions of home cooks to the retired Oscar Meyer assembly line worker I met in Wisconsin. Btw, I'm only tempted by the cookies because Melissa Clark and you are involved. Otherwise, they seem to be a NY nostalgia food, and too much trouble! 😀
Love the black and whites!