[NPR] No Recipe, No Problem: Improvising In The Kitchen

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Good insight here. Like how one’s appreciation of food plays a huge part in the ability to reinterpret dusges and cook free-style. Analyzing what one eats, paying attention to how ingredients and processes work together.

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I seldom drag out a recipe anymore. I don’t bake, measuring ingredients is not important. We’re a bubble of two, I like to cook for planned leftovers. A roasted chicken with root vegetables. A meatloaf with mashed potatoes and broccoli. A pork roast with apples, onions and winter squash. Beef stew. Beef and bean burritos. Salmon cakes, baked beans and coleslaw…

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I learned how to cook from my mom.

And my mom never used recipes. At least not the kind that are formally written down somewhere.

So you can only imagine the kind of “recipes” that I use …

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I cook with intuition. Recipes are for reading and learning. I decide what to cook when I see the quality of the ingredients.

Some people find it odd as I’m precise and a perfectionist when not cooking.

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“Food is a pretty good prism through which to view humanity.”

― Jonathan Gold