Congratulations! You’ve made it through February, the shortest — and longest — month of the year. We all get extra credit too, because it’s a leap year. But next time I’d like a leap day in June, please. For now, let’s ring in March like the pros we are with a brand-new Ali Slagle recipe….
Good morning. Mark Bittman is a freewheeling cook, a minimalist, open to improvisation. His recipes are often set-it-and-forget-it in style. If I were writing his biography, I’d title it “Largely Unattended.” Kenji López-Alt is the opposite: an exacting, scientifically minded kitchen authority who employs terms like “polysaccharide glue” to explain why, for example, his Parmesan-crusted…
Is it me, or is a clear sky bluer in winter than in summer? Maybe it’s because, on my daily jaunts in the park, everything else is muted with little or no greenery or blossoms to compete with, so the blue always seems ready to burst between the bare branches. In daylight-starved January, I also…
