Fried Green Tomato BLT (via Serious Eats) →
Must. Recreate. Photo Credit: Elizabeth Bomze
New NYTimes Cooking Column →
Chef David Tanis, who has worked in the kitchen of Alice Waters’ renowned Chez Panisse for 25 years, is leaving the restaurant this fall to focus more on writing — namely, to helm a new column at the Times called “City Kitchen.” His first piece went up today, and I’m liking both his writing and the looks of the accompanying recipe: cannellini bean salad with shaved...
Note to self: the next comfort food is craved... →
Head straight for The Smith. Do not pass go, do not collect $200.