As someone completely unqualified (I hate cooking, my brain stalls when opening a fridge) I’ve always found recipe-writing so fascinating. Like, how many recipes do we truly need as a species? Isn’t there enough on the Internet alone to last until the year of 3024 and never need to repeat one? A Brussels sprout is still a Brussels sprout no matter what you put on it - can we chill out already?
But this is opening my eyes to creativity and art at large. How many movies do we need? What about sweaters and shoes? Poems? Who cares what’s out there already. The joy is in the journey of creating.
I think you're right to question how many recipes we actually need. I think there's also something to be said for working on and tweaking existing dishes in our repertoire, cooking what's seasonal nearby (like actually trying!), not always reach for what's new, what's next. But I also genuinely appreciate the gift of recipe developers to see inspiration where so many of us can't. It creates an entry point for the rest of us to hopefully love cooking a little more. I love that. <3 Thank you for reading and for the thoughtful response, as always!
I love developing recipes- the ideas come from everywhere, it’s like a creative urge that I can’t escape. Also, The readers definitely keep you in your toes- the public is the best editor!!
Loved this article. Not sure you could call me a recipe writier (not in A professional way at least!!!) but I love to create/change recipes. I believe I. seasonal local eating so you can use a similar recipe and create something completely different by changing out one or two items. I’m always doing that with meat dishes as well as veg ones. We tend to eat what we grow and you can never have all the ingredients so suddenly a new recipe is formed. And yes I like to tweak things to leave out steps or at least consolidate some - I’m always in a hurry!
In the beforetimes I did recipe testing for my wife’s recipes that another chef slapped his name on, probably more than a hundred recipes. I could do that for a living , I loved it so much. Food Science slaps.
NYT Food comments section is my favorite comments section of all time.
There's no comments section I enjoy more! Absolute gold, over and over forever.
Oil packed tuna, pistachios, mint…..I’m listening… 👀
Recipe at the end of this rather wordy article! https://www.salon.com/2023/07/31/why-do-i-cook-like-a-sicilian-seeing-myself-in-the-of-italy/
As someone completely unqualified (I hate cooking, my brain stalls when opening a fridge) I’ve always found recipe-writing so fascinating. Like, how many recipes do we truly need as a species? Isn’t there enough on the Internet alone to last until the year of 3024 and never need to repeat one? A Brussels sprout is still a Brussels sprout no matter what you put on it - can we chill out already?
But this is opening my eyes to creativity and art at large. How many movies do we need? What about sweaters and shoes? Poems? Who cares what’s out there already. The joy is in the journey of creating.
As always, this was a delightful read, Maggie!
I think you're right to question how many recipes we actually need. I think there's also something to be said for working on and tweaking existing dishes in our repertoire, cooking what's seasonal nearby (like actually trying!), not always reach for what's new, what's next. But I also genuinely appreciate the gift of recipe developers to see inspiration where so many of us can't. It creates an entry point for the rest of us to hopefully love cooking a little more. I love that. <3 Thank you for reading and for the thoughtful response, as always!
I love developing recipes- the ideas come from everywhere, it’s like a creative urge that I can’t escape. Also, The readers definitely keep you in your toes- the public is the best editor!!
We're lucky to have you! I admire it so much. <3
Loved this article. Not sure you could call me a recipe writier (not in A professional way at least!!!) but I love to create/change recipes. I believe I. seasonal local eating so you can use a similar recipe and create something completely different by changing out one or two items. I’m always doing that with meat dishes as well as veg ones. We tend to eat what we grow and you can never have all the ingredients so suddenly a new recipe is formed. And yes I like to tweak things to leave out steps or at least consolidate some - I’m always in a hurry!
Eat what we grow! I love the creativity that comes with scarcity. That's what it's all about. <3
I love your writing style! It's very clever.
Thank you so much! <3
Such a fun approach to tell about recipe writing!!!
Thank you! 🩵
In the beforetimes I did recipe testing for my wife’s recipes that another chef slapped his name on, probably more than a hundred recipes. I could do that for a living , I loved it so much. Food Science slaps.
Marvelous!! So well put!
What a fun little story! It's great!!