From the New York Times to the Matador test kitchens, two recipes by David Tanis. The emphasis is on simplicity. The caseless pork and fennel sausage reminded me of McDonaldland Breakfasts from my childhood – sausage patties. I got nice fatty coarse-ground pork sausage from Ottomanelli and mixed it with crushed fennel seeds, red pepper flakes, salt and minced garlic by hand, being careful to keep it as cold as possible. It was then lightly browned on both sides in a skillet over high heat.

The other recipe was carrots in saffron. Thinly sliced carrot rounds get covered in hot butter with lemon zest, minced garlic, salt, pepper and (Kashmiri) saffron. You add water and simmer till cooked. Wine was a 2005 Saumur-Champigny – cabernet franc from the Loire valley.

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