The Trick To Steaming Whole Fish

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As a means of communicating with professional cooks who write interesting articles with accompanying, tantalizing recipes, absolutely nothing beats Twitter.

Two of my favorite New York Times Dining section authors, Melissa Clark and David Tanis, both respond to questions about their recipes via Twitter.

They don’t know me. But when I query them via Twitter, both answer.

How amazing is that? You try a recipe you’ve clipped from the NYT, have a question, and simply post your puzzlement to the author via Twitter – and voila, you get an answer. Huge kudos to Melissa Clark and David Tanis for taking the time to respond to readers.

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