Here's lookin' at you, squid

Oct 3, 2012

Nancy Leson is back in the saddle again. After months spent in lady-of-leisure mode (I can just hear her outraged snort) Nance is back  doing a weekly column for The Times. In this week's FfT she talks about her new job and about a Pink Door recipe for squid she gave her own twist to.

As we discussed in this week's episode, the image of the chef jealously guarding top-secret recipes belongs more to the movies than reality. Chefs are more often than not  glad to tell you what went into a dish. And even if they're not, the worst that can happen is you'll get a polite evasion.

Here's what Nancy did.

Ever attempted replicate something you loved at a restaurant? How'd you do?  Let us know in the comments section

"...Recipes are by nature derivative and meant to be shared...to stop  a recipe in its tracks, to label it 'secret' just seems mean."

– Molly Wizenberg