Pechluck Laskey’s Reviews > In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love > Status Update

While the act of eating, like conversation, is comfort, the content should be an adventure- transporting and exciting, not dull and predictable.

"Good sandwiches are like interesting people, unpredictable and filled with surprises. Each bite should be a little different, otherwise it gets boring. It's like a conversation. If you can anticipate the next sentence, why bother? If you know exactly what the next bite of sandwich will taste like, why eat it?"

Susan is the kind of person who slathers her toast with so much butter you can see it rise up in white waves from the side view.

As I remembered, the butter ran down the snowy yogurt in thin golden streams, pooling delectably around the pasta. As with the manti, butter and yogurt melded into a rich sauce, generously gilding the lamb, pasta, and in this case, eggplant with garlicky abandon

When cooking seasonally, it's not just the ingredients that follow the weather. Techniques do too. Speedy methods such as steaming, searing, and branching seem too fleeting and insubstantial for the heft of dense winter turnips and compact Brussels sprouts...roasting with generous gloss of olive oil, seasoning it well, and subjecting it to oven's high heat (400-450) depending on the density of veg and my hunger levl

When it came to the fish fillets simplicity reigned. Regardless of aquatic variety... melt several knobs of sweet butter in his old, well seasoned cast iron pan, then add the fish, cut into cubes. He'd let the fish cook slowly over low heat until the flesh went from translucent and quivering to opaque and firm, but not brown at the edges. Then we'd eat it, melted butter and all, on egg noodles or bread to soak up the

You can roast almost anything to delectable results... While you unload the dishwasher...your dinner will soften on the inside and caramelize on the surface, taking on that characteristic roasted, sweet flavor. It will condense and deepen in the heat, becoming more intensely ITSELF in taste. Beets get beefier, broccoli gets broccolier.

All those other methods have their charms, but panfrying combines the best attributes of them all. Like grilled and roasted asparagus, it blisters and chards, giving the stakes a nutty brown flavor. And it's as fast and easy as steaming. The trick is to cover the pan but hover nearby, shaking it every few min so the stalks sear on all sides without burning. The cover traps the hot steam, so you can steam and sear

After scrambling the eggs until they were barely set with large, quivering curds, I streaked in some freshly made pesto and dotted the top with ricotta. The ricotta, normally sweet and creamy, tasted even more so next to the salty, pungent peso, and made a dense, luscious foil for the cloudlike eggs.

There are few things that brighten up a dreary winter's evening more than the grassy summer scent of basil and garlic emanating from a bowl of steaming hot pasta