Understandably, we’re all so recipe-driven. (I can count the amount of people I know on one hand that can cook a Vietnamese curry from scratch, purely from memory.) But one of the joys of getting comfortable in the kitchen, and learning your way around a stove, is to be able to just whip something up - throw in a little of this, a little of that, and come out the other side with something not only edible, but entirely suitable for dinner. It’s cooking from the hip, as they say, and it’s lovely.
Sarah McColl from Shine Food explains how her cooking morphed from panic to pleasure in her appropriately-titled article, What to Eat Now. Her secret? Since there are so many other tips to learn in this very thorough article, I’ll divulge: she found that it’s all about the produce.
McColl breaks down dinner by ingredient, with the help of our very own Kristen Miglore and Smitten Kitchen’s Deb Perelman, giving us multiple recipe ideas for each one. And, they can all be cooked off-the-cuff. These are our kind of recipes.
What to Eat Now from Shine Food
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