MediaWiki API result
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{
"logid": 425,
"ns": 0,
"title": "Traditional Irish Soda Bread",
"pageid": 130,
"logpage": 130,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2026-03-20T18:07:02Z",
"comment": "Created page with \"==Summary== While soda bread with add-ins like currants and caraway can be delicious, it's not at all authentic. In Ireland, soda bread tends to be plainer and more restrained. Here is a classic Irish soda bread recipe adapted from Darina Allen, an Irish television personality and the owner of the Ballymaloe Cookery School in Shanagarry. This soda bread is best eaten still steaming from the oven, slathered with good salted Irish butter that melts on contact with your sl...\""
},
{
"logid": 424,
"ns": 0,
"title": "Eric's Staff Lasagna",
"pageid": 129,
"logpage": 129,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2026-03-03T19:39:32Z",
"comment": "Created page with \"===Introduction=== ==Yield== Makes about 9 servings ==Ingredients== <big>Sauce</big> * \u00bd cup olive oil * 1\u00bd cups minced yellow onion * 2 tablespoons minced garlic * \u00bd cup tomato paste * 8 cups cut-up peeled tomatoes (about 12 to 14 medium tomatoes, cut into rough 1-inch pieces) * \u00bc cup chopped oregano or \u00bc cup plus 2 tablespoons chopped basil) <big>Filling</big> * 1\u00bd pounds whole-milk ricotta * 3 large eggs * \u00bd cup chopped Italian parsley * Kosher salt and f...\""
},
{
"logid": 423,
"ns": 0,
"title": "Buttermilk Biscuits",
"pageid": 128,
"logpage": 128,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2026-02-07T16:45:26Z",
"comment": "Created page with \"==Method== Prepare [[Basic Rolled Biscuits]], reducing the baking powder to 2 teaspoons, adding 1/2 teaspoon baking soda, and substituting buttermilk for the milk. ==Source== 790\""
},
{
"logid": 422,
"ns": 0,
"title": "Basic Rolled Biscuits",
"pageid": 127,
"logpage": 127,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2026-02-07T16:43:01Z",
"comment": "Created page with \"==Ingredients== * 2 cups all-purpose flour * 2 1/2 teaspoons baking powder * 1/2 to 3/4 teaspoon salt * 5 to 6 tablespoons cold unsalted butter * 3/4 cup milk ==Method== # Position a rack in the center of the oven. Preheat the oven to 450\u00b0F. Have ready a large ungreased baking sheet. # Whisk the flour, baking powder, and salt together thoroughly in a large bowl. # Cut in the butter with 2 knives or a pastry blender, tossing the pieces with the flour mixture to coat...\""
},
{
"logid": 421,
"ns": 0,
"title": "Southern Macaroni and Cheese",
"pageid": 126,
"logpage": 126,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2025-12-26T18:12:40Z",
"comment": "Created page with \"==Summary== There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It\u2019s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for gene...\""
},
{
"logid": 420,
"ns": 0,
"title": "Zahav\u2019s Hummus \u2018Tehina\u2019",
"pageid": 125,
"logpage": 125,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2025-10-24T19:31:27Z",
"comment": "Created page with \" ## Summary This recipe comes from Zahav, the chef Michael Solomonov\u2019s Israeli restaurant in Philadelphia, which is known for its silky and wonderfully rich hummus. Garlic and lemon play small roles here; the indisputable co-stars are the freshly cooked chickpeas and the nutty tahini. While it\u2019s well worth the effort to cook the dried chickpeas yourself, substituting a couple of cans of cooked chickpeas is perfectly acceptable. \u2014Melissa Clark ### Yield 4 cups #...\""
},
{
"logid": 419,
"ns": 0,
"title": "Hugo Spritz",
"pageid": 124,
"logpage": 124,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2025-08-08T00:54:51Z",
"comment": "Created page with \"==Ingredients * 1/2 oz St. Germain * 4 ounces Prosecco * 1 ounce soda water * 1\u20132 mint leaves * Slice of lime, optional ==Method== # Add the St. Germain and 1-2 mint sprigs into a wine glass. Gently muddle and let sit for 2 minutes. # Add ice, the Prosecco, and soda water. # Stir to gently combine. Garnish with a mint sprig and lime (optional). ==Source== [https://www.amysnutritionkitchen.com/hugo-spritz/ Amy's Nutrition Kitchen]\""
},
{
"logid": 418,
"ns": 0,
"title": "Greek Lemon Potatoes",
"pageid": 123,
"logpage": 123,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2025-07-10T20:07:07Z",
"comment": "Created page with \"==Summary== For the dreamiest roasted potatoes \u2014 with creamy insides and very crispy outsides \u2014 follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven\u2019s high heat. You can follow the same method for russet potatoes, though the final result will be less moist. ===Time=== About 1 hour ===...\""
},
{
"logid": 417,
"ns": 0,
"title": "Grilled Za\u2019atar Chicken with Garlic Yogurt and Cilantro",
"pageid": 122,
"logpage": 122,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2025-07-10T19:56:54Z",
"comment": "Created page with \"==Summary== This garlicky, herby chicken is full-flavored and very tender, thanks to its piquant yogurt marinade. It\u2019s flexible, too \u2014 marinate the meat for as little as a couple of hours, or as long as overnight. And the chicken is just as good cooked under the broiler as it is on the grill (see Tip). You can serve this dish with almost anything, but it\u2019s especially nice with pita or other flatbread and a big cucumber and tomato salad. And if you\u2019re looking to s...\""
},
{
"logid": 416,
"ns": 0,
"title": "Chez Panisse\u2019s Blueberry Cobbler",
"pageid": 121,
"logpage": 121,
"params": {},
"type": "create",
"action": "create",
"user": "Griscom",
"timestamp": "2025-06-22T20:30:33Z",
"comment": "Created page with \"==Summary== This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only \u2153 cup of sugar. The dough rounds for the top are placed so they don\u2019t cover all the berries, and the juice from the berries bubbles up around the dough. \u2014Molly O'Neill ===Yield=== 4 to 6 servings ===Time=== 1 hour 15 minutes ==Ingredients== The Berries * 4\u00bdcups fresh blueberries * \u2153cup sugar * 1tablespoon all-purpose flour The Dough * 1 1/2 cup...\""
}
]
}
}