When I am considering recipes I might share with you all, there are a lot of foods that I arbitrarily rule out. Sandwiches? Nope! With rare exception, who needs a recipe for slapping things between two pieces of bread? Fruit salad? Oof! No! Again, unless you’re doing something fancy-fancy to it, I’m pretty sure people can find their own path to chopped fruit in a bowl. So when I got to thinking about making an old-school Cobb salad a couple months ago, I quickly rejected it because given the Cobb salad’s ubiquity on lunch menus everywhere, who doesn’t know how to make it?
April, 2010 Archive
From what I read, those of you on the opposite side of the country are reveling in the season’s first artichokes, asparagus and favas. You’re gushing over rhubarb and your new favorite way to cook it. You’re rejoicing over how good in-season strawberries taste when you’ve been deprived of them for the better part of a year.
There are a lot of reasons to make shakshuka, an
Israeli Tunisian dish of eggs poached in a spicy tomato sauce: It sounds like the name of a comic book hero. Or some kind of fierce, long-forgotten martial art. Or perhaps something that said comic book hero would yell as they practiced this elaborate martial art, mid-leap with their fist in the air.
New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes.
A few people have asked me what I thought of the food on the cruise we took and I admit, I’ve been dodging the question. If there could be a tiny, unfortunate thing at making a craft of getting food to taste the exact way you wish it to in your own kitchen, it would definitely be that the food outside it never tastes as good as it once did — especially food at a week long all-you-can-eat-buffet. Given, understandably, that nobody wants to eat their spaghetti while you espouse on all of the techniques the kitchen could have employed to avoid gumminess, like I said, I mostly shut up.