As fond as I am of the current food crew at The New York Times, I still miss Sam Sifton. He was the Deputy Dining Editor in 2001 when he was almost instantly tapped to become the Dining Editor a position he held till 2004. He was with the Times a Culture Editor from then until 2009. That year he took over from Frank Bruni and became the Restaurant Critic for the Times. The burnout rate for that job is high: Sifton ate out almost nightly until his last restaurant review appeared almost two years to the day that he started. But for all of us who miss him, Sifton has graced the Food page of the New York Times Sunday magazine periodically ever since. And one of those times was a recent Sunday when the recipe I am sharing today appeared. It was wildly popular–so popular in fact that one of its key ingredients completely disappeared from some grocery stores.
A woman named Madeline commented on the recipe with the following: “I went to my Bedford, Mass., Whole Foods today and found the shallot bin completely empty and only a few boxes of the on-sale organic cherry tomatoes. Inquiring about shallots, the produce guy said, “You’re about the fifth person to ask”, so I would think the recipe caught on.”
|Rishia, Noah and Andrew Zimmern|