Bravo, NY Post. Bravo.
And honestly, this is all I have to add about that:
OK, I seldom use this forum to toot my own horn (heh, yeah right…). But I decided to use up the rest of the cream I bought this week with another serving of pasta with peas, shallots and lemon. And, as I often do, I made a few adjustments to the recipe based on previous experience – which, if I do say so myself, resulted in an amazing bowl of pasta. Just enough salt, cream, lemon and parmigiano – plus the shallots were cooked exactly right and the peas (yes, frozen) were still bright green and both crispy and tender… It was perfect (though I suppose I should’ve added some pignoli…) and I feel sorry for everyone who didn’t get to have this for dinner.