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Tara Kaprowy After I finish some writing this morning, I am taking the afternoon off to do something I haven’t done in a while: cook a fancy dinner. There is no special occasion. There are no guests. But it’s a sunny day, spring feels soon and, well, I want to. It’s reminded me what a great feeling it is when the horizon of your day doesn’t involve anything more complicated than chopping, kneading, and stirring white chocolate.  The menu for tonight is tuna tartare with potato chips; broccoli Caesar salad; braised lamb shanks and polenta; and white chocolate pudding with blackberry curd. It’s the kind of dinner I used to make when I was younger and more ambitious, when I could eat and drink for days without consequence, and before the world, well, closed. 

Bjorn olsenHannah vogelRick segalSerious eatsSitka salmon sharesHalf baked harvestBon appCheese sauceWhite sauceGreen sauceபியோர்ந் ஓல்‌ஸெந்ஹன்னா வோகல்ரிக் ஸீகல்தீவிரமானது சாப்பிடுகிறதுசிட்கா சால்மன் பங்குகள்பாதி சுட்ட அறுவடை