I must have a thing for NYT authors... first Michael Pollan, now Mark Bittman. I received the 2008 edition of "How to Cook Everything" as a Christmas gift last year, and am slowly but surely gooping up the pages with flour, butter and well, all those telltale signs that a cookbook is truly well-loved.
Since there's garlic in the CSA basket this week, I posted a link to this recipe for "Yucatan Fish With Crisp Garlic," which also goes by the name "Garlickly Lime-Cooked Fish" in the book (page 608). Though Mark (no I don't know him, but since I fawn over his book so often, I feel that we are on a first name basis) doesn't care for tilapia, and doesn't recommend olive oil in this recipe, I used both and it came out great. (And fish and me, well, we normally don't get along so well...)
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