Tuck the food into a pan that’s just big enough to hold it (it will shrink quite a bit), add a splash of water, then set it in a 250° oven. It works with sheet trays of canned tomatoes, fresh tomatoes, whole onions, bell peppers, squash, potatoes, carrots, beets, fennel, cauliflower, and cabbages too.įirst, rub whatever you’re using with extra-virgin olive oil and season well with kosher salt and freshly ground pepper. Or apply the same technique to salmon, fat cod steaks, and whole fish. Try it with pork shoulders, whole chickens and ducks, turkey legs, spareribs, and short ribs. A low oven and a generous amount of time will turn just about any vegetable or protein into a tender, browned version of itself. There are a few basic techniques that everyone should know- sautéing, pan-roasting, and my personal favorite, slow-roasting.
And if you just skim these recipes before doing your own thing, well, you’re just like me. If you shop for ingredients that make you hungry and stock your kitchen with basics, you can cook with confidence, riff with abandon, and eat the best meals of your life. Of course, my book has actual recipes and so does this story, but the best dishes happen when And even though I know the value of a good recipe-it’s literally my livelihood-I’d rather improvise. I’ll happily spend an entire day prepping for a party, but I’m too lazy to go to the corner store if I’m missing a spice.
I’m a mother of two, but I’m anti big-batch cooking and have never made a weekly meal plan in my life. I shop the farmers’ market and am loyal to my nose-to-tail butcher, but I also love buying groceries online.
CARLA LALLI MUSIC BROCCOLI PASTA SERIES
First, I rarely use recipes at home, which is just one admission in a series of personal contradictions. But it wasn’t until I wrote my first cookbook, Where Cooking Begins, that I realized exactly what kind of a cook I’d become. After seven years at Bon Appétit, most of them spent in our test kitchen, I knew my way around a recipe.
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