Home cooking is also influenced by food magazines. And even they are devoting energy to sorting the glut of information in the food world. Instead of ''unforgettable'' and ''festive,'' the lures are now ''authentic,'' ''perfect'' and ''best.'' In many magazines, the recipes themselves are moving toward restraint. Readers were made to feel they could trust it. I hope so.
Cooking is an art, after all.
And a pared-down approach to cooking and eating does seem a logical progression. And I, for one, am ready to embrace it. 3 extra-large eggs 1 teaspoon salt Freshly ground white pepper to taste. Preheat oven to 400 degrees. Wrap garlic in foil and place on a baking sheet.