A mother-daughter conversation on food and cooking (mostly)

Tuesday, July 28, 2009

Bittman Slaw

I don't know why I get so annoyed with Mark Bittman's writing style, but I do, so in an attempt at being a nicer person I'm directing you to his article in the NY Times about 101 Simple Salads.

This is #20, with the substitution of carrots for radishes. I love Chinese cabbage but I forget that it exists until I go the the 17th Street Market where the Asian vegetables are so beautiful. This was refreshing and unusual.

1 comment:

Eva said...

I saw this article, too, and I thought it was well conceived. A good shorthand for the way experienced cooks cook. It actually reminded me of Larousse Gastronomique -- those terse little descriptions of variations on a theme.