![]() ![]() But I am dubious, to say the least, of magazines and cookbooks that claim you can make “amazing” food on a backpacking trek to Utah or even a car camping trip to the local state park. I love cooking with a grill or an open fire. Target Cook It Wild by Chris Nuttall-Smith If you keep Company on your bedside table, it probably won’t be long before you start dialing up friends and inviting them over. The menus tend to be meaty and cozy, always keeping an eye on thrift. She offers tricks for refreshing shrimp that have “a whiff of ‘fish washed up on the beach’” and a technique for candied walnuts that shed their wispy, tannic skins in a baking soda bath before getting a whisper-thin layer of caramel. The food is smart: The way she tucks cinnamon sticks into a slowly burbling pan of confit vegetables gives the whole thing a subtly warm flavor that feels just right for the high-harvest moment when the tail end of summer releases into fall. ![]() But this is a chef you wan to be with all weekend, and learn from, one recipe at a time. While Thielen’s tone is casual, and it’s clear that to her, a great party is more likely to have loud music than a fancy floral centerpiece, make no mistake: many of these recipes are decidedly chef-y, time-consuming projects taken on in service of a great hang. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |