The New York Times‘ Dining & Wine section gets plenty of attention, and they do a terrific job. But since I’ve returned to Southern California, I’m really enjoying getting reacquainted with the weekly Food pages of the Los Angeles Times. The staff turns out consistently enjoyable features that make me want to get into the kitchen. And isn’t that the point?
This week, Food Editor Russ Parsons kicks off the weekly Get Cooking series that focuses on simple weeknight dishes. The online version is accompanied by a nice video. The first installment focuses on pasta, and I love the way Russ makes a case for the affordable luxury of high-quality dried pasta and tries to explain what, exactly, is meant by “al dente” (a tall order, since it’s an elusive, highly subjective quality). I’m bookmarkin’ it.
