“A model of simplicity” is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later It’s dinner party-worthy fare, made just as easily on a weeknight.
“A model of simplicity” is how Mark Bittman described this 2004 recipe from the San Francisco chef Gary Danko. Painted with mustard and tossed in an herbed mix of bread crumbs, they go right into an oven, to be pulled out about 30 minutes later. It’s dinner party-worthy fare, made just as easily on a weeknight.

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