I wasn't at home last night manning the stove. I was swilling cocktails at my company's annual holiday party. That doesn't mean, though, that I wasn't thinking about what I could be cooking. Here are three recipes that have caught my eye recently.
- "Grown Up Granita," courtesy of Mark Bittman, combines gin, Prosecco, and sorbet into a "sophisticated slushie."
- Tapenade, courtesy of Dad Cooks Dinner.
- "Risotto with Turkey, Mushrooms, and Peas," which ran in the New York Times as a post-Thansgiving what-to-do with leftovers type of item, courtesy of Martha Rose Shulman, but sounds like an excellent dinner anytime of the year.
And speaking of leftovers, I'll leave off with a link to Abigail Carroll's excellent Op-Ed about the history of eating yesterday's dinner. If you haven't read it yet, here's your chance.