A cookbook for new cooks—and seasoned cooks who don’t like to be held to a rigorous set of cooking rules.
Cookbook author (and Epi contributor) Hetty McKinnon has a new cookbook out, full of the vegetarian dishes we cannot get enough of.
alsonot just vegetables, I really admire the way that Hetty can make a well-balanced, meat-free main.” InTo Asia With Love,that’s a potato and chive omelet that she describes as “similar in vibe to a Spanish tortilla, but with much less technique.” Or a gorgeously messy sheet pan of chow mein—one that I’ve already seen replicated on Instagram over and over again. Which brings me to my next point: This food looks impressive...
Photo & Prop Styling by Joseph De LeoEither dead simple—or an approachable projectThese are highly Instagrammable recipes, but I might not mean that in the way you think. The food isn’t meant to be delicately, artfully plated. Rather, it’s forgiving of a little muss, but still impressive looking enough that you want to share it, whether it’s a weeknight dish or something a bit more special.
In every recipe, each ingredient is essential: “I admire the way she uses ingredients both creatively and judiciously. It doesn't feel like there are any clinger-on-ers because every ingredient serves a purpose,” Jampel says.Very few of the recipes in headtopics.com
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