One of the perks of having a terrific chef for a dear friend is the kitchen lessons you’ll inevitably get.
On a recent weekend, I noticed a lovely bouquet of yellow and orange flowers in chef Simpson‘s kitchen.
“How pretty,” I said.
“Dinner!” was his reply.
Turns out the blooms were zucchini flowers — how was he planning to cook them? I didn’t have to wait long to find out …
As much as I love Thanksgiving, I may adore the days after the holiday even more.
One word: Leftovers.
Sure turkey dinners with stuffing and corn pudding that have been doused in so much gravy that you have a thick, glistening brown moat on your plate are unbeatable. But this is also a great time to rev up your creativity in the kitchen.
What to do with your mounds of leftover turkey? Our Let’s Lunch bunch — a group of far-flung home cooks who have a monthly lunch date on Twitter — decided to tackle this question for December.
My answer? A garlicky turkey hash brown quiche.
It began with three women — one in New York, one in Paris, one in San Diego.
Although they lived far, far apart and had never met, they had one thing in common: a deep love for bacon.
“I was just thinking how nice a BLT would be. I only have the L & T, however,” lamented Ellise in Paris.
“And I have the B but not the L and T. Come on over-we’ll combine them … ” I, the New Yorker, said.
“You know, I already bought bacon and tomatoes and was planning on a BLT soon for lunch!” said Nicole in San Diego.
And that, folks, was how our intercontinental BLT lunchdate was hatched.