This Is Our Most Popular Recipe of All Time...but Why?

but whenever I go over to someone's house, the number-one thing I love to do is peek into the refrigerator.

I've always felt that the food a person chooses to stock is a window into that person's soul. The dishes we cook are telling, too—they're indications of our identities in the kitchen.thinking about what home cooks like to eat. And when I'm not spying on the contents of someone else's crisper drawer, I'm often looking to numbers to observe patterns of behavior.

Food52's Test Kitchen Director Josh Cohen remembers when he had to cook the dish for its photograph:"The original one?" he asks, when I show him the picture."The one that didn't taste good?"Here he pauses, as if suppressing a bad dream."You know when you open up a can of tuna fish and you dump it into a bowl?" he tells me."Just imagine tasting only the tuna, how dry and crumbly and neutral in flavor it is, without the mayo and lemon juice and salt.

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