I was flipping through a copy of Bon Appétit a few weeks ago, when I spotted this recipe. Don’t ask me what issue it was, because I don’t want to have to admit how many months I fell behind this summer. It was a 2015 issue, though. So, almost okay.
But I saw this recipe and I knew, right away, that this was The One. The One is that recipe that you think about for days and weeks until you finally scratch the itch and cook it and eat it and revel in it.
There’s been a lot of reveling over this recipe in our house. I cooked it two weeks back-to-back, and I may be bold and cook it AGAIN next week. I know, big stuff!