I recently got married, which means I'll be happily spending the rest of my life with Miguelito. It also means that I've been able to stock my kitchen with loads of new gadgets from my Williams-Sonoma registry (the boxes filled up my cubicle at work). Following our Hawaiian honeymoon, Miguelito and I have been nesting and cooking at home. Here are some of the recipes and Web sites that I've got on my list to try:
Nam Nam is the noise your mouth makes when you're sloppily chewing on a sumptuous morsel. It's also the online source of daring dishes such as foie coulant with liquid heart of raw red fig, doughnut ice cream in strawberry soup and pea hummus by a Spanish foodie whose identity I’ve yet to learn.
I want to be Anita Lo when I grow up. But I have an inability to chop finely because I'm afraid that I'll cut my fingers. So I'll have to settle with recreating the millefeuille of fresh strawberries and Ricotta from Lo's acclaimed New York restaurant, Annisa.
Amanda Hesser no longer writes for The New York Times. But she has launched a new food Web site, where she posts recipes, such as one for scrambled eggs with asparagus. Though Hesser doesn't follow Julia Child's tip of using a whole stick of butter to make a mound of soft, jiggly eggs, I like the way she adds zing to the dish with lemon zest.
If I had to choose a career in the food industry, it would be that of sommelier. A friend said I'd be good at it because I'm not a heavy drinker. One day, I'd have as much influence as this grape guru from Japan.