The Rut

Even the best cooks get into ruts.

Tomato saffron scampi with polenta and sautéed Tuscan kale

Tomato saffron scampi with polenta and sautéed Tuscan kale

For all the diversity in my weekly menus, I often find myself bored with my cooking. What sounds like an unimaginably exciting and exotic week of dinners to most — for example:  Venetian cecchiti with hand-tossed pizza on Monday, sushi and tempura on Tuesday, Wednesday queso fundido and Mexico City-style tacos, Thursday tea-smoked duck and lo mien, and so on — can seem like “same old, same old” to me. More

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