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Wednesday, January 7, 2009

Article New York Times

This is a link to an article from the minimalist in the New York Times this morning that every serious amateur cook should read and incorporate into every day kitchen life.

1 comment:

Evelyn said...

This is one of the most common-sense articles I have read. I feel very smug because I tick most of the in's and out's. I have to admit that I tend to hang on to spices too long. New Year resolution. Get fresh spices and use them more often. It's very easy to grow oregano and fennel and coriander,and save the seeds when they are ripe. They keep all winter. Another thing I do is chop a big bunch of parsley and freeze it in small containers. Very convenient when you are in a hurry. I have to plead guilty to using the occasional jar of curry sauce, and even pasta sauce.