Even the best cooks get into ruts.
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