The first time I tried Marcella Hazan’s famous tomato sauce (using vegan butter), I had the same reaction that so many others have had: complete disbelief that anything so simple could taste so good. For those of you who haven’t tried “Marcella sauce,” as it’s sometimes affectionately called, it’s made with only four ingredients: tomatoes,…
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Today’s salad is a great example of how recycling a recipe—keeping it intact, but with a few key tweaks—can pay off. It’s based off of my mustardy lentil sweet potato salad, which isn’t a green leafy salad so much as a spread of sorts, in the same way that chicken salad and egg salad are…
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I’m almost embarrassed to admit how often, when I’m midway through making a recipe, I need to do a little Googling in order to confirm that I know what the recipe is actually supposed to be. What can I say: no matter how much I cook, I’m always a student in the kitchen. Anyway, that’s…
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