ADVERTISEMENT
- Real Recipes from Real People -

ISO: NY Times Black & White Cookies

Misc.

Hi everyone,
In early May, the New York Times, in honor of Seinfeld, ran a Black & White Cookies recipe in their Dining In section. Those cookies were really good, but I've misplaced the recipe. Did anyone happen to save it? If possible, please post it here, or e-mail it to me at Hazgirl@pcnet.com. Thanks!
~Laura


MsgID: 0024794
Shared by: Laura
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Pumpkin Seed Brittle and Peanut Brittle
  • PUMPKIN SEED BRITTLE "This brittle comes out so beautifully translucent it looks like amber stained glass. The cumin is a tasty surprise. The recipe was adapted from Guy Reuge, chef/owner of Mirabelle on Long Island. ...
  • Grilled Vegetable Terrine (make ahead)
  • GRILLED VEGETABLE TERRINE 8 large slices grilled eggplant 10 slices grilled red bell pepper 8 slices grilled zucchini 1 1/3 cups ricotta cheese 2 garlic cloves, crushed 2 handfuls arugula 3 marinated artichokes, drain...
  • Charles Palmer Ricotta Pesto Gnocchi in Garlic Broth
  • CHARLES PALMER RICOTTA PESTO GNOCCHI FOR THE GNOCCHI: 1/2 pound ricotta 1/4 cup all-purpose flour 2/3 cup semolina flour salt and ground white pepper to taste pinch ground nutmeg 3 tablespoons pesto (preferably home...
  • How to help breading stick on chicken
  • Hi Jan, Thank you for the recipe - it looks yummy. You mentioned that you sometimes have a problem getting the breading to stick on the chicken. One thing you can try is spraying the chicken breasts with nonstick cookin...
  • Deep-Fried Shrimp with Catsup Sauce
  • DEEP-FRIED SHRIMP WITH CATSUP SAUCE 1 pound deep fried shrimp 5 tablespoons onion 2 slices fresh ginger 4 tablespoons catsup 1/2 teaspoon salt 2 teaspoons sugar 1 tablespoon cornstarch 1/2 cup water 2 tablespoons...
ADVERTISEMENT
  • Smothered Shrimp (Parade magazine, 1960's)
  • SMOTHERED SHRIMP 3 cans (4 1/2 oz. each) shrimp (or 1 lb. frozen shrimp, cooked) 1 cup finely chopped onion 1/2 cup finely chopped green onions (scallions) 2 to 4 garlic cloves, minced (or to taste) 1/2 cup butter or ...
  • Chicken and Pepper Sandwich
  • Chicken and Pepper Sandwich 4 small (4 ounce) boneless, skinless chicken breasts 1 teaspoon olive oil 1 medium red and green bell pepper, seeded and sliced 1 medium onion, thinly sliced 2 cloves garlic, minced 4 sma...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: NY Times Black & White Cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!