And so she has this week, with a new recipe for maple-and-miso loaf cake (above) that would be fantastic for all of us to make this weekend. Dorie, though? She thinks: I could make that a cake. Now, say I’m served that same dinner? I might think, reflecting on its deliciousness: I could make that salmon a recipe. It’s about how an artist works.ĭorie has dinner, for instance: salmon coated in a glaze of miso and maple syrup. Dorie Greenspan has a lovely essay in The New York Times Magazine this week about the notebooks she’s kept over the decades - ideas for recipes that are sometimes just a word or a name or a flavor waiting to be acted upon in the kitchen - and it’s exciting for the rest of us to read because it’s also about how those notes turn into recipes.
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