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• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Lick the Bowl Potatoes

  (serves 4)

  6 medium pota­toes, any kind at all, peeled
  4 tbsps olive oil
  1 tbsp but­ter
  Mal­don salt and fresh-ground pep­per
  heap­ing tea­spoon sweet Paprika

  Cut peeled pota­toes into bite-size wedges and place in a saucepan with cold water to cover. Add enough salt to fit in your cupped palm. Bring to boil and sim­mer high for about 15 min­utes or until pota­toes are eas­ily pierced by a fork. Drain into a colan­der. Place colan­der on hot burner (heat turned off) and leave for a half hour or so, while you do other things. The idea is to dry them out completely.

  When you’re about 8 min­utes away from want­ing to eat, heat olive oil and but­ter in a very large skil­let. Add salt and pep­per. Heat until the oil and but­ter “stop talk­ing to you,” as Julia Child would say. That is, the bub­bling set­tles down to silence. Add pota­toes. Stir con­tin­u­ally, turn­ing the pota­toes over and they brown. Sprin­kle on most of the paprika (retain­ing a dust­ing for the end).

  Amaz­ingly, the pota­toes will not retain the oil and butter. …

  read the rest of this recipe

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