An article in last week's New York Times food section described a particular off-the-menu dish:
A basic tomato sauce is mixed with a pesto of four kinds of raw nuts, which makes a creamless pink sauce with real body, enlivened by the kick of black and red peppers, a generous grating of pecorino and a few ribbons of fresh mint.
It's a crazy combination of bar food -- nuts and cheese -- with noodles, and while it's hard to figure out why it works, it's easy to eat a bowlful as you think about it (though not exactly cheap: $12 as an appetizer, $20 as an entree).
Well, no. The combination of pasta, nuts, and cheese is not crazy in any way, nor is it remotely difficult to figure out why it works. You're weird, Alex Witchel. Still, I followed the accompanying recipe and it was indeed particularly good, and indeed not quite a repeat of anything I've had before. Not crazy, though. Worth noting: Hooray, the Times has now made it possible to generate permanent links to their articles with ease. Look over to the right side of the page on any article. Click on "Share," and choose "Permalink". Right on!