Podcasts & RSS Feeds
Most Active Stories
- UW's MOOC On Public Speaking Proving To Be Massively Popular
- UW Professor Traces Growing Income Gap To The Collapse Of Organized Labor
- How To Make Your Own Crème Fraîche — And Why You Should
- Seattle Business Owners: $15 Minimum Wage Could Prove 'Possibly Fatal'
- Seattle Artist Turning Centuries-Old Pieces Of Wood Into One-Of-A-Kind Sculptures
News & Music Contributors
Food for Thought
Wed October 3, 2012
Here's lookin' at you, squid
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.
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