I don't like chocolate chip cookies (insane, I know!), but I do love a good oatmeal cookie. Both these recipes call for sprinkling coarse salt over the cookies before they go in the oven—sounds like an excellent idea to me.
"... I have a secret weapon in the fight against
dried out, tough meat. A secret ingredient so simple, and so easily
implemented, that once you try it, you'll never make a chicken without it
again: lardo, otherwise known as cured pig fat."
"Just cut thin slices of lardo and place them under the chicken's skin
everywhere you can find room, then roast it as you would otherwise. How thin should the lardo slices be? The thinner, the better. A skilled hand and a filet knife will give you adequate results, but if
you have access to a meat slicer, you'll get the so-thin-it's-almost-see-through effect that
you're looking for; the idea here is really to blanket the meat in pig fat, so
that the lardo will just melt into the flesh as it roasts." [emphasis mine]
My only successful attempt at bread-making has been the no-knead recipe, but I'm going to have to try Dr. Hertzberg's recipe for simple crusty bread from his book, Artisan Bread in 5 Minutes a Day. It sounds just as easy, takes less time to come together, and appears to yield great results.
I'm not doing anything fancy with these tonight (olive oil, salt, pepper, roast), but the next stalk of brussels sprouts to enter my kitchen undoubtedly will find itself on the receiving end of the David Chang treatment.
I'm trying to make a habit of stopping at the green market on my way to work at least once a week. Lots of great stuff to choose from this morning, I filled up my bag with corn, red onion, tomatoes, fingerling potatoes, a tiny leaf variety of basil, and bok choy. Thanks to Elise, I think my corn will become part of an arugula corn salad with bacon. Still daydreaming about the rest of my green market booty...