Good morning. It’s funny, what professional food people get up to, cooking at home. I love the celery toasts the chef and writer Gabrielle Hamilton adds to her snack trays, and the tinned fish that leads our restaurant critic, Pete Wells, to declare himself “ at least 35 percent sardine .” And I’m a big fan of the potato chip omelet (above) that the chef Ferran Adrià makes for his family, a quicker take on a Spanish tortilla that you can make with supplies picked up at the corner store.
Try that tonight! It’s easy and fast and then you’ll have time to set yourself up for dirty horchatas in the morning. (Or at least some cold-brew coffee .)
This week I want to make Millie Peartree’s take on a classic macaroni salad . Pile some of that into a deli container and take it to a park bench for lunch? That’s living. Flourishing , even! (Millie has a fine potato salad with sweet relish , as well. I’d like that with some hot dogs grilled crisp over an open fire.)
I’d also like to try my hand at Naz Deravian’s mahi ba somagh , a Persian recipe for roasted fish sprinkled with sumac and drizzled with orange and lime juice, and at her dami-yeh gojeh nokhod farangi , tomato-egg rice.
Source : food
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