
When I’m in NYC, I live in a studio in the West Village with a teensy kitchen. I see why New Yorkers don’t cook more often. But I’m trying to develop strategies for cooking for one in tight quarters (and keeping a journal about it). This means one-pan meals (my go-to pan is a 12″ cast iron skillet), and dishes that result in a second and third leftover meal. The first, on a frigid weekend night, was a simple milk-based bolognese (diced San Marzanos added late). The next day I asked a friend what I should cook next and she said immediately, “Steak Florentine!” There seems to be no agreed-on specifics as to what this dish is. I presumed it involved spinach. But no. It seems only to designate a steak from particular Florentine breeds of Read On »