One of my favorite food writers, Mark Bittman, regularly offers
16 (or more) ways to fix one great ingredient in its season, like pears, or
corn. I rip out the recipe page and tape it to my kitchen cabinet until I've tried at least 3 of his ways and discovered 2 of my own. Bittman’s
improvisational approach to cooking allures me, invites me to imagine and savor
in my mind. I‘m not a careful measurer, and frequently add or substitute this
or that even when trying a recipe for the first time. This keeps me attentive to
the dish as I prepare it.
I don’t want to cook on autopilot. I bypass the
overly cerebral and scientific cooking shows. Perfection chills me. Give me Mike Colameco at his most visceral. Give me Lidia Bastianich on a messy day. Preparing food
should be a pleasurable, playful activity that centers you in the moment, just
as eating should be.
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