I love food magazines. Such promise on those covers. Until reality bites, reminding me that my cooking resume reads like Keanu Reeves' movie list. Terrible then not so bad to pretty good to how did he pull off that role so well to ugh not again.
Recipes in Bon Appetit stump me the most. If I follow directions exactly there's about a 50/50 shot at tastiness. But when I read the recipe closely and interject with, dare I say, "experience" results improve. So frustrating, right? The only way to get better at anything is to do it more but if you hate it then avoid it (taking out, cold cereal, canned soup) the cycle continues.
Lucky for you this blog is not so gourmet you want to scream "What's escarole?!!!" (which I will tell you anyway, not that you can't google it yourself but so much easier to one-stop shop) nor are the recipes prison-esque or dorm-like.
This Bon Appetit dish was easy for me and would be easy for lost souls if more instructions were provided. Not their target audience but it is mine. So here ya go.
This meal rocks.