It's Resolution Week at Food52, and we're looking ahead to how we want to run our kitchens, 2013-style.
Today: Eat better in 2013 with a fridge full of genius.
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I've been cooking ahead, and I'm pretty proud about it -- but I want to do more. Inspired by our new column Halfway to Dinner and the coming new year, I've started roasting all my greenmarket vegetables at once. Simmering triple batches of farro, or lentils, or potatoes. Washing and slicing a whole bunch of kale, instead of one salad's worth -- to make for faster future meals and show-offy lunches to take to the office.
It sounds rather drab and unspontaneous, but surprisingly, it's the opposite: I find this means I get out of ruts -- when you have roasted squash or braised brisket sitting there, what's to stop you from putting it in hash? Or tacos? Or anything? Here are 11 wintry Genius base recipes to keep on hand (plus ideas for how to use them) to kick off a better-stocked and more lively kitchen come 2013.
Got a genius recipe to share -- from a classic cookbook, an online source, or anywhere, really? Please send it my way (and tell me what's so smart about it) at [email protected].
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.
I'm an ex-economist, ex-Californian who moved to New York to work in food media in 2007. Dodgy career choices aside, I can't help but apply the rational tendencies of my former life to things like: recipe tweaking, digging up obscure facts about pizza, and deciding how many pastries to put in my purse for "later."