Let’s Try Something New

Can you believe that it’s been over two years since the start of this little blog? I’m still slogging away at the list, still with thousands more recipes to go, but I’m pretty happy with where I’m at. I’ve gained confidence in the kitchen, I’ve made things I wouldn’t have otherwise, and I’m writing more than ever, here and over at Serious Eats: New York.

So, the project continues. But I’m afraid that you, dear reader, may be getting a little bored of “I wanted to make that, so I did this, then this, then a third thing, to make that. It was good that, maybe not the best that I’ve ever tasted, but satisfactory and a good starting point, and easy!” Am I projecting? Maybe I am the only one who is bored. I mean, Bittman’s recipes are dependable almost to a fault, if that’s possible. In any case, starting this week I’m going to try something new. The cooking posts will be shorter, and a lot more of them will be from sources other than How to Cook Everything. Also, I’ll be varying the types of content I share with you. What will that look like? Well, I’m not really sure. Expect more links from around the internet (have you been following the new Bittman Opinion blog on the Times’ website? It’s great!) and more posts about traveling and eating out. There will be other things, too, but I’m not sure what they are yet! But don’t worry, I was never sure what this thing would look like, and I’m pretty happy with it so far.

Pictured: Turkey Thighs Braised in Red Wine, a helluva cold weather stew that really plays up the magical properties of the slow-cooked turkey thigh. See? That’s it! That’s all you’re gonna get about this recipe from How To Cook Everything. No play-by-play, just a photo and a suggestion that you flip open your copy or load up your HTCE and give it a whirl. One more down! (Oh, also, the thighs took about 3 times longer to cook than the recipe said, so keep that in mind. Okay, I’m done now. Really.)