Reliable Source diners who liked the soup last Friday got an additional treat: The recipe.
A long-time fan of newspapers' food sections, Executive Chef Susan Delbert decided to do what lots of foodies do: Try the recipe, make some tweaks and then share a good find.
Delbert was intrigued by the carrot and tahini soup recipe in the April 7 New York Times' food section. So she put it on Friday's buffet and left copies next to the soup tureen. In future weeks, she'll try an entree, salad or other recipe from a food section and provide the recipe for that week's selection.