Sometimes when I'm eating dinner with my husband at home, I feel like a wild animal. I'd love to maintain the illusion that I am half of an infallibly sophisticated marriage anchored by candle-lit, home-cooked dinners, plated ever just so on the wedding china, atop the meticulously-set dining room table.
The legendary wine importer Terry Theise has reportedly said on many occasions “I like foie gras and I like Fritos, but I don’t confuse the reasons why.” Delicious is delicious. So yes, I have in my arsenal of recipes an elegant strata full of homemade sourdough bread croutons and fresh baby spinach sautéed in shallot and butter, and aged gruyère cheese.
Since both Easter and Passover call for hard-boiled eggs, you’ve probably gone through a few dozen cartons of eggs recently.