” — is a whiz at producing simple recipes that actually don’t take a lot of time or effort but pay off big in flavor and make-ability for cooks of all skill levels.
Using a steady but not terribly large arsenal of pantry staples is the key. In one dish, she transforms tahini, Dijon mustard and chickpeas into athat’s packed with fresh herbs, garlic and lemon; simple, satisfying and, thanks to the tahini, vegan. In another recipe, she calls for rendering the skin from chicken thighs, any home cook’s best friend, in a skillet where she then sautés both frozen green peas and fresh sugar snap peas in the chicken fat.
It’s this attention to maximizing cooking times and eking flavor out of every single ingredient — no matter how basic it may seem — that makes all the recipes in her book easy to make without so much as a trip to the grocery store.
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