Have you had a chance to read “Fresh Start for a New Year? Let’s Begin in the Kitchen” from Mark Bittman (NYT)? You must. There are some gems in this piece. Did you know real parmigiano-reggiano can keep for a year? Knowing that, there simply is no excuse for imitation cheese in a can.First spotted from Jane.
Photo credit: Francesco Tonelli for The New York Times
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2 comments:
I just read this too. Lots of good ideas, per usual.
I just got his updated book on how to cook everyhting.
I found this article very helpful too. I love all the tips from Bitty.
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