During this pandemic, we have watched television more than ever: movies, documentaries, opera from the Met, and, perhaps not surprisingly, cooking shows. Indeed, ever since we “cut the cable” and turned to streaming, I’m amazed at just how many television chefs there are. And although we’ve discovered a few new channels like Tastemade and Bon Appetit, none has in my opinion provided higher quality than good old PBS.
Sometimes a dish comes out so good that I regret not taking pictures for the blog of my preparing it. Then, all too often, dishes like these get lost in my files and are never written up here. Well, last night, I prepared such a dish and decided to blog about it even though the only photos I have were taken after it was cooked.