OK, all this talk about cooking one's way through a cookbook made me at least start with Zuni's.
First up was prosciutto with melon. Might as well start easy, right? Ms. Rogers had me do something I never did before: I macerated the cut up cantelope in a little bit of sambuca and crushed fennel seeds before draping over the prosciutto and serving.
Nice touch! I never would have thought of doing that, and it improved the dish, or at least made a cliche into something a bit different. I think I will enjoy this project.