A Nickel Will Get You on the Subway, But Garlic Will Get You a Seat

I’m sure I’m not alone in preferring cooking at home to eating out in London.  Cost aside, restaurants in this city can be a bit hit or miss where quality is concerned, and anyways, I’m of the mind that most dishes – I’m talking normal ones here: no forms, no shuddering towers of julienned yams, no Michelin stars – ought to be at least as good coming from a home kitchen as from a professional one.  Your typical home cook doesn’t face the same temporal pressures as the pro, and his clientele, assuming he has one, is typically more supportive of his efforts.  Still, standards need to be maintained, and it’s with that in mind that I aim to launch a new feature here at Nimble Tread called Pot-au-Fugue, which will pop up from time to time and attempt to pair a toothsome little dish with a dishy little tune.  The first edition is on its way, so keep your eyes peeled!