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ApplThe other night, when I had only a scant hour and a half to make dinner for myself; my wife, Betsey; and four guests, my eye fell upon New Food Fast by Donna Hay, an overachieving 30-year-old food writer with two best-sellers already to her credit. Something light, Betsey said. Mussels poached in a quick broth flavored with ginger and lemon grass, to which I added a chopped hot pepper and a bit of garlic, got us under way. Then came scallops of swordfish sautéed with sage leaves and a shower of grated lemon rind, with a side of very slowly roasted tomatoes with basil, served lukewarm, and kadota figs in vanilla and white port sauce.
My jury approved, and it gave the blue ribbon to the swordfish.
—New York Times Book Review