I love farmers markets that hand out “what the heck to do with this thing you just bought” instructions.
Hello. My name is Suzanne, and I’m a recipe hoarder.
In addition to my trusty meal staples box, I have a little over a hundred cookbooks. I have many food-centric Pinterest boards, and I have a file of recipes that I’ve torn out of magazines, scribbled down at potlucks, or printed from an email. In fact, some of my meal staple cards just have a list of ingredients (for shopping purposes) and where to find the instructions – a website, the specific Pinterest board, or a book name and page number. It used to be the author’s name and page number, but “Nigella” doesn’t help you when you own every cookbook she’s written.
My favorite recipes – many of which you will ultimately find in the Epic Meal Planning book – are my own. They fall into two categories that I call old flames and new loves.
The old flames are mostly family recipes that I have tweaked (and in some cases, altered so completely that the only thing they have in common with the original is the name) to fit my tastes. They generally involve more vegetables, less meat, less (or different) dairy, and more spice.
The new loves are recipes that were born out of an excess of an ingredient. For example, one Thanksgiving, I bought tons of coconut for candy-making and then arrived at the farm to discover that Mom had also bought tons of coconut. So I had a lot left over. Unlike the pickle incident, however, this was a happy accident, because I love coconut. That December was full of coconut waffles and curry. I’m not generally a fan of rice pudding, but when it’s made with homemade coconut milk, you will need to get your own, because that whole pan is mine. Coconut (two kinds – sweetened and unsweetened) is now on my staples list.
But as much as I hoard recipes and as much as I like to sit down and read a cookbook like it’s a novel, I don’t actually use recipes in my day-to-day cooking. I might make something I need a recipe for once or twice a month, and I seldom follow the recipe exactly. Part of the reason for this is because I have made my favorites enough that I could make them in my sleep. But mainly it’s because I learned to cook before I learned to use cooking instructions, and I think this gave me a better understanding of how food chemistry actually works, which ultimately allows me to try new things and still feed myself whether I have specific guidelines or not.
If you are just learning to cook or are unsure of yourself in the kitchen, this is the process I recommend. Ignore the recipes and start out learning basic skills. If you can’t bring yourself to ignore recipes altogether, get some giant like Bittman’s How to Cook Everything or Lopez-Alt’s The Food Lab, the likes of which don’t just have recipes but also teach you what all those ingredients and instructions mean and why they work together in that particular way.
For those of you who are more seasoned cooks, your task for the day is to experiment. Take a recipe and swap an ingredient out for something comparable. You may discover a new favorite.
Whether you’re finding new loves or rekindling old flames, learning to be flexible in the kitchen can infuse new life into your meal plan. Even better – it will ensure that you are never at the mercy of an ingredient list.