This holiday season, intersperse these kinds of meals and the inevitable "what's for dinner?" won't send you down the fast food or takeout path. Your body and wallet will both send thank you notes come the new year.
By a renewed focus on the Family Table we can make the world a better and tastier place, one dish at a time! We are at a very important time in our societies' history and much of what and how we as a people source, cook and eat will decide how we continue to evolve.
The other night, there was an unorthodox kind of culinary happening. Deepak and Jean-Georges, two men famous enough that we're all on a first-name basis with them, created a four-star recipe for the launch of Vongerichten's newest book.
We love zucchini's mild flavor, melt-in-your mouth texture, and amazing versatility. But by summer's end, we all get a little weary of it, and the thought of throwing one more zucchini plank on the grill becomes something exciting no longer.
In my four undergraduate years of college, I have had eleven different and wonderful roommates, I have frequented three dining hall cafeterias, and I have cooked in two different small college kitchens.