This is one of Ina Garten’s most beloved recipes. It dates all the way back to 1999 when it appeared in Ina’s first cookbook “The Barefoot Contessa Cookbook” (Clarkson Potter 1999). Since I can’t think of a better time for luxury foods like lobster than the holidays, I planned a dinner around it. But whether lobster still counts as a luxury, I am not altogether sure. The Maine Lobstermen certainly don’t think so as it brings in only $1.60 or less a pound! (Somehow, by the time it arrives at our fishmonger in New York, it’s $9.99 a lb. Still a bargain for sure, with divers scallops at 24.99 a lb and Lump Crabmeat at 19.99 a lb.). I decided to turn a Saturday night supper into Lobster Pot Pie and a salad. But first, I wanted to share what I hope will give you a good laugh.
Crisp Baked Tofu - A delicious & simple recipe for crisp tofu, marinated in Asian seasonings, including ginger, garlic & chile paste.
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