I have to thank my mother for giving me the gift of a flexible mind and making a sport out of coming up with alternative possibilities when needed. It’s a priceless, lifelong skill. Sometimes I watch over someone’s shoulder as they flip through a recipe section (not necessarily Family Table) and comment, “That’s not for me, it’s made in a crust”; “That’s not for me, I never use fresh parsley.” I look at it differently. I’m not saying that everything is for everyone, of course, but I do think a more flexible mind can win you some really unique recipes. Start with a tempting core, alter to your needs, and emerge with a keeper… sometimes from the most unlikely sources.
This week, we’re holding on tight to our flagship summer cooking companion, the grill. When it comes to a flexible cooking style, the grill is very forgiving. Let’s try things out now so our skills are honed by the time we have to get into the kitchen to cook for, well, you know…
CHANIE NAYMAN
Food Editor, Family Table
Editor in Chief, Kosher.com
Salads do not need a million components in order to make them more sophisticated.
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