As many excellent meals as I've had since moving to New York, none compare to the late summer meals my mother would cook when I was growing up: bright red tomatoes, corn with delicate strands of silk still attached, and earthy new potatoes.
Of course, as a young person, I wasn't interested in preparing the foods, just eating them! I didn't realize how much the smells of onions cooking in bacon grease excited my taste buds; I didn't make the connection of how the sound of the pressure cooker sizzling and hissing was as much a part of good eats as lifting the fork to my mouth. Restaurant meals are wonderful, but you kind of miss the foreplay!
My husband and I came home from Union Square's Green Market with as much as we could carry on the subway. I prepared two nights of meals from it, and each night he said, "Best meal we've had in New York."
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