James Lin’s Bookmarks
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Making a double-double at home
Some lessons emerge from frying squid: wet squid spatters more than dry, and lots of squid spatters much more than not so much squid.
Interviews with 30 chefs provided dozens of burger-making lessons for the home cook that aren’t terribly difficult and don’t cost much money. And it all yielded the ideal burger.
This recipe requires so little time and tastes so good that it raises the bar on center-of-the-plate weeknight food.
Here is Mark Bittman's list of items you might spurn, along with some essential pantry and long-keeping refrigerator items you might consider.
By Mark Bittman.
Originally saved in Times File on Jul 25, 2007
Originally saved in Times File on Jul 25, 2007