[Stoves] Off-topic: NYTimes on Cooking With Your Senses

[Nikhil Desai]

Or without. 

Depends on whom you wish to please. 

Nikhil

Begin forwarded message:
> Date: March 29, 2017 Cooking: Cooking With Your Senses
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> WEDNESDAY, MARCH 29, 2017
> Cooking With Your Senses
> SAM SIFTON
> Good morning. Cooking is about so much more than recipes. Two considerations of that fact appear in The Times this week. The first comes from Gabrielle Hamilton, a columnist for our magazine, a chef and the owner of Prune, in the East Village, who delivered an amazing treatise on what's basically a no-recipe recipe for radishes with sweet butter and kosher salt. "With just three ingredients," she cautions, "there is nowhere to hide." So make sure they're great ingredients. Then lay them out and swipe, dip and sprinkle, as you like. (Or get radical, and make a sandwich.)
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> The second is on the cover of the Food section we printed last night, then put into bags and this morning threw onto the porches and sidewalks of subscribers all across the United States. It is a consideration by Julia Moskin of what the New York chef Justin Smillie calls "sensory cooking" - not just taste, not just smell, but sight, hearing and touch as well. Read it, and you may well want to cook Mr. Smillie's recipe for thrice-cooked roast chicken when you're done.
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> Because, of course, recipes are at the heart of what we do here. And here are two new ones now. Take a look at David Tanis's recipe for monkfish roasted with herbs and olives. Consider Melissa Clark's recipe for ande ki kari, an Indian curry of hard-boiled eggs swathed in a spicy tomato gravy. Either would make for a fine dinner sometime this week.
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> Or join me in the time machine. I love this old Pierre Franey recipe from 1985, for fettuccine with asparagus: spring on a plate. Also, from a year before that, Pierre's recipe for Manhattan clam chowder, developed with Craig Claiborne: comfort in a bowl.
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> Have you cooked my recipe for three-cup chicken (above) yet? Or Julia Moskin's recipe for bacon-scallion cream sauce, which is as awesome on a crab cake as it is on a pork chop. Probably it would be great on a shoe. You could make Martha Rose Shulman's recipe for roasted root vegetables with polenta. Definitely you should make peanut butter cookies.
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> Many thousands of other recipes are on Cooking, individually and in collections like the ones we've put together for the coming holidays of Passover and Easter. You know what to do with them: Save the recipes you like to your recipe box; rate them when you're done cooking; and leave notes on them if you've got good ones to add to the conversation that's always burbling along in this community, and we're all so glad about that.
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> If you run into trouble along the way, with the technology or the recipes, write us: cookingcare at nytimes.com. We'll endeavor to help.
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> Now, do you know Brett Anderson, the restaurant critic for The Times-Picayune of New Orleans? This week he wrote, for us, a profile of the restaurateur Ella Brennan, whose family runs Commander's Palace in the garden district of New Orleans. It is terrific.
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> Also in The Times, though not about food, Jamie Lauren Keiles had a nice dispatch about the maniac boat people of America's Great Loop Cruisers' Association, an organization that would be cool to join.
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> Finally, hey, so long as we're out of the kitchen and thinking about boats? Check out this vintage video of canoe tricks shot on Stoney Lake in Ontario, Canada. And I'll be back on Friday with something delicious to cook.
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> Sarah Anne Ward for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Rebecca Bartoshesky.
> Radishes With Sweet Butter and Kosher Salt
> GABRIELLE HAMILTON
> 5 minutes, Serves 4
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> ADVERTISEMENT
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> Rikki Snyder for The New York Times
> Radish Sandwiches With Butter And Salt
> SAM SIFTON
> 10 minutes, 4 servings
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> Andrew Scrivani for The New York Times
> Thrice-Roasted Chicken With Rosemary Rub
> JULIA MOSKIN
> 40 minutes, plus 2 days' seasoning, 6 to 8 servings
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