So says Seattle Times food writer Nancy Leson, who once served as that paper's lead critic. Even though she got busted plenty of times, she says, "you'd be surprised how many restaurant folks failed to recognize me when I showed up."...
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©iStockphoto.com/Juanmonino In a quick explainer on the difference between pancetta and bacon (bacon is smoked), Lynne Rossetto Kaspar gives this quick tip: "If your recipe is one of those pure-as-the-driven-snow Italian creations, and if pancetta is out of the question because of price or availability, there is a way to use bacon. Merely boil it for 2 to 3 minutes to get rid of much of the smoky taste."...
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