Archive for the ‘Lebanese / Lebanese-Inspired’

A Plea for Soft-Cooked Vegetables

October 26, 2011
By Holly Jennings

“Mellow, “unctuous,” and “melting away in the mouth” are some of the words Lesley Porcelli uses to describe vegetables that have been cooked using “The Soft Approach,” a form of low and slow cooking and the name of her story, part personal revere and part well-defended thesis, published in this month’s Saveur magazine.

I like the way she thinks. After all, (more…)