Two pieces recently make the case for long recipes. This one, directly: The Case for Very Long Recipes | TASTE.
And this one, indirectly: Jerk Chicken So Good I’ve Been Making It Every Summer for 25 Years – The New York Times
The first one makes the direct case that long detail makes for a better recipe, and I agree with that. If you just need a list of ingredients and short steps, go to allrecipes.com and you can find it. If you want to know why things are done a certain way and why certain ingredients are used and how they should be cooked, then a long recipe is preferable.
The second one, by Gabrielle Hamilton, makes the case indirectly. The recipe comes at the end of a long essay that explains the origin of it. You could just read the recipe, but you’d be missing out on so much if you just did that.
I get why people hate long recipes. Not everyone who writes a long preamble before a recipe can writes as well as Hamilton. But it would be a shame if cooks stopped trying.
One site that does this really well is BudgetBytes.com. She has a button at the top that let’s you jump to the recipe, which is in the middle of the piece. At the top of the piece is her thoughts on the recipe. Then the recipe. Then detailed instructions on how to prepare the dish. Smittenkitchen.com also does long recipes, and they are also really worth reading through.
Image from here.
So says this article: The rise and fall of French cuisine | Food | The Guardian.
I tend to disagree with the pessimistic assessment, but regardless, I recommend the piece because it really does cover what has happened to food and cooking in the last 50 or so years. For people who love food, it’s a worthwhile read.
I think the decline of French food is relative. So many more cuisines have been discovered and appreciated, from Italian to Vietnamese, that French cuisine has competition for people’s attention. That comes across in this piece: Bon appétit! How I rediscovered the joys of French cuisine | Food | The Guardian.
It’s a good thing we have so many people writing and thinking and preparing food in new ways. French cuisine may no longer be dominant, but it is still great. And if you are going to Paris, then check out this list of David Lebovitz for what he recommends in his city. Or this list, somewhat dated, may still have value:
Top 10 budget restaurants and bistros in Paris | Travel | The Guardian
Is this list.
Print it off, leave it in the kitchen, add your own items.
I often use sriracha for dried chilies, or even any hot sauce, for when you just need some heat. Likewise, if you don’t have jalapenos, you could also replace them with some of other heat source. (If it is a lot of jalapenos, you might use regular peppers with some chilies or other hot things to add the appropriate level of hotness.)
Finally, I’ve seen people suggest replacing creme fraiche with full fat greek yogurt.
- want to make a roast turkey for Christmas
- do not want roast turkey
If that’s you, Chatelaine has your back with this: 10 Spectacular Roast Recipes That Aren’t Turkey | Chatelaine.
They truly are spectacular recipes, perfect not just for Christmas but any time of the year (ahem, winter) when a good roast is just what you need.
Can you cook 90 meals in a month? For many it sounds daunting. I like to cook and even I am not sure that I could do it.
If you like a challenge and the idea of it, there is a book you should consider: Cook90: The 30-Day Plan for Faster, Healthier, Happier by David Tamarkin from Epicurious, at Amazon. (Also available in Canada at Indigo).
I heard of it from Mark Bittman and his newsletter (which I recommend also). One good quote from the newsletter was this:
“Entire industries want us to believe that cooking is so much harder and more time consuming than it really is.”
It’s true that you can make complex meals, but a simple green salad, a fried egg with toast, or those two things combined can make up a home prepared meal.
Everything you need to know for sheet-pan cooking can be found here at this page: How to Make a Sheet-Pan Dinner – NYT Cooking
It’s a comprehensive review on how make any meal using a sheet-pan. If you are a fan of cooking that is easy like slow cookers then you want to check this out.
How to guides are great for people who like to come up with their own recipes. It’s also great if you are trying to use up various ingredients in your fridge.
The weather is getting cooler. It’s time to start using your oven again. This guide will help with this.