Nearly a year ago, I told you about my favorite side dish. But what I failed to tell you is that these things change suddenly for no apparent reason. One day I’ll try something I’m certain sounds too uninteresting to be executed well–in that case, zucchini, almonds and a bit of parmesan, barely cooked–and the flavor blows my mind to the point that I must eat it that night, the next one and all the days that follow, then pausing for a couple weeks just to pick it up once more.
Green Beans Archive
As soon as the weather gets sweeter outside, I lose all interest in make any elaborate effort in the kitchen. It’s not that I don’t want to make dinner; a girl cannot live on tapas and cocktails at sidewalk restaurants alone, though lord knows I have tried. In the end, I just don’t want to fuss, and with all of the bright, seasonal produce slowly trickling into the markets, there’s no reason to. That’s the real secret of super-fresh food: you don’t need to do a lot to it to make it grand.
Adding to my infinite list of gastronomical oddities–I consider meat a side dish, cilantro tastes like dirt to me, I don’t drink tea and the only seafood I can stand is mussels–Alex and I finally ate at Mario Batali’s heroical West Village gastropub, The Spotted Pig, two weekends ago and all I’ve been able to talk about since were the salads.
I have an affliction of sorts; no matter how fantastic, transcendent a recipe has been or how much I’ve sung it’s praises from the high mountaintops, I almost never make it a second time. I thought I could blame this website, always pushing me forward and urging me to try new! different! shiny! things, but who am I kidding? I’ve always been this way. Though I always say I’m just looking for tried-and-true recipes to laminate, frame, and keep forever, those that will never fail you or me so that I can stop looking, it’s not true. I’m still looking. I’ll always be looking.