10 Recipes Even You Can't Screw Up

Sarah Kliff has an interview with the authors of that sociology study that I wrote up a couple of weeks back. The authors continue to sound like they are performing their analysis from some alien planet, perhaps the world where food processors film their commercials. That would explain why they seem to view as their task as describing, cataloging and remedying reality's surprising departure from the normal standard of glowing, clean-scrubbed children merrily asking for seconds while a trim, impeccably coiffed mother relaxes with a glass of wine.

That said, there is something that niggles about haute food writing, isn't there? I love Mark Bittman, and everyone struggling to get that nightly meal on the table should read his latest article, which perfectly sums up my own cooking philosophy. But then there's this recent Times gem, which urges people to make dinner. Here's the idea that the Times offers to get you started: