My year — and yours — of cooking Quick & Dirty
SalonI think the best dishes are the kind that come with a story. When I talked to novelist Patricia Cornwell last winter about her latest thriller, "Autopsy," she revealed how Kay Scarpetta's famed garlic bread is based on her partner Staci's version of "the best thing you've ever tasted." That garlic bread also affirmed for me this year Anthony Bourdain's "Kitchen Confidential" maxim that "In the world of chefs, butter is in everything." Even the dishes I made that had more restrained butter content, like an old-school ribeye, beefy sheet pan "stroganachos" or Andy Baraghani's cheesy, lemony pasta, still clocked in with a high comfort food factor. Other easy but oh-so-rich sweets proved similarly popular, like Ruby Tandoh's absurdly delicious no-bake Nutella bars, Milk Bar inspired "snaps" made with peanut butter, chocolate and potato chips, and a retro chocolate mousse with a "holy moly" boozy kick.
History of this topic
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