Serious Eats - seriouseats.com

Made this tonight. It was simple and quite good. Next time I might double up on the breadcrumb/cheese topping.

If you're going to open in the West 80s you need to be hospitable to families. We wandered in, with our 6 year old child, at 5:30 on a Thursday evening. There was exactly one table being served (the large table in the front window). We were told we could only be accommodated at the bar. This wasn't a screaming baby or a toddler who was going to run around. It wasn't 8 PM when you should expect an adult-friendly environment in a restaurant. This was a school-aged child who can sit still for an hour over dinner at 5:30 when most people aren't even home from work yet. We dine out frequently on the UWS (at Land I might add) and will never set foot in Recipe again with or without our child.

One word: babysitter. And I'm a parent.

If only the people with the whining and screeching 9 month old child at Gramercy Tavern the other evening had shelled out for one.

My mother always made these when I was growing up. Her recipe definitely had vinegar in it (I remember being fascinated with it as an ingredient in something chocolate) and she would keep them in the freezer. I just e-mailed her asking for the recipe b/c now I have to make them.