Pro chefs have their kitchen grunts to handle the cleanup but we home cooks have to do it ourselves. And the way to do it is as you go. I think the clean-up is as much a part of the cooking process as the mixing and chopping, the slaughtering of the ox, all that kind of stuff.
Nancy Leson tells Dick Stein what makes restaurants successful.
Every good home cook has had the dream of opening his or her own restaurant. But we've also heard the dire warning: "90% of restaurants fail in the first year of operation." It isn't true.
In this week's culinary adventure Nancy Leson and I chat about our canning projects. Balsamic jams for her and preserved lemons for me. Preserved lemons give a powerful jolt of flavor.
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.
This week's Food for Thought is part two of our chat with Andrea Nguyen, author of the terrific new cookbook Asian Tofu, hence the dreadful pun above. Nancy and I usually get a fair number of comments to our Food for Thoughts post. But last week's Part One brought this response. So it's time to walk on the wild side.
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