The Essential New York Times Cookbook: Zucchini Carpaccio with Avocado
I was not wowed by this dish but I think it has potential. The instructions tell you to slice the zucchini as thinly as possible but you will realize that how thin you slice them will (duh) influence the number of slices you end up with. I had it in my head that this…
Review: The Essential New York Times Cookbook
What can you say about a book that contains more than 1000 recipes? That it is comprehensive and exciting and a bit overwhelming? That the passion of the editor/author is apparent in every page? That it could use some pictures? You’ve probably heard by now that…
Bon Appetit: Bucatini All’Amatriciana
What’s not to like about a quick pasta dish with tomatoes, bacon and onion? And cheese? I’ve always loved the Cook’s Illustrated version of this but this one, featured in the May 2011 issue of Bon Appetit is really delicious too. This one, I think, is more tomato-y…
The Essential New York Times Cookbook: Seared Tuna in Black Pepper Crust
I adore tuna and I would eat it once a week if it weren’t $549/lb. Expensive fish makes me nervous. Plus I’m a native Midwesterner so cooking fish well comes about as naturally as surfing. But I love it so I keep trying to perfect my skills. This recipe…
The Essential New York Times Cookbook: Pasta a la Vodka
As any Italian or Italian-cooking snob will tell you, Pasta a la Vodka is not authentic in any way. Even though it was, allegedly, created in Italy, it was only embraced by us ignorant Olive-Garden perpetrators. But love it we do and there are a few really good…