What to Cook Right Now

By Sam Sifton

Good morning. It’s funny, what professional food people get up to, cooking at home. I love the celery toasts the chef and writer Gabrielle Hamilton adds to her snack trays, and the tinned fish that leads our restaurant critic, Pete Wells, to declare himself “at least 35 percent sardine.” And I’m a big fan of the potato chip omelet (above) that the chef Ferran Adrià makes for his family, a quicker take on a Spanish tortilla that you can make with supplies picked up at the corner store.

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