Whenever I run into my friend Verena (EOC of this great site), as I did at yesterday's Tory Burch Pre-Fall 2011 Press Preview, we get to chatting about our mutual love of truly spectacular burgers. (Really, we do talk about - or eat - burgers pretty much every time we see each other. I love her.)
Why in the world would anyone serve potatoes and peas separately when they're just so delicious all smushed together?
I discovered this recipe last Friday on Tumblr, and within half an hour I was at the bodega down the street picking up bananas and Nutella (I had all the other ingredients ready to go). Francesca was over, and within two hours the three of us had done a pretty good job of polishing off the bulk of it.
We got home from the Hudson Valley late on Saturday night, and weren't really in the mood to go out. Unfortunately, the sum total of what we had in the refrigerator was leftover pulled pork, some hamburger buns, various odd condiments, and the eggs we purchased at Blue Hill at Stone Barns.
As a Christmas present to my dad, my mom and I hunted down a cheese that Dad and I tasted at Casellula a few months back and fell completely in love with.
