From the New York Times' Dining Section...
The Boring Old Broiler Turns Out to Be a Superstar: The Minimalist demystifies the broiler. He says we don't need to use that strange two-part pan that so many people wrap in foil. That's a relief.
When Life Hands You Lemons, Make Pasta and Confit: Earlier in the week, some readers had asked for a fresh fennel recipe. Here's one: Chicken Breasts With Fennel and Lemon. There's also recipes for Spaghetti al Limone and Lemon Confit Shortbread Tart.
Where's the best place to buy organic lemons to start trying all this? Since the recipes call for using the peels, try to use organic lemons here. The Times could have helped us out with some shopping suggestions.
PLUS...• In a Yale Dining Hall, Independent Study at the Microwave: The Times introduces us to Yale sophomore Zach Marks. Here's a link to his columns for the Yale Daily News. Dave Lieberman also got his start on public access TV while at Yale, so we should keep an eye on Zach.
• Cooking Under Pressure, That’s Reality: I've got Top Chef overload. If you haven't had your fill just yet, here's Bruni's high praise for the program.