Between a big career change and getting ready to move, I haven't been cooking as adventurously as I have in the past. I've relied mostly on recipes I've cooked before, easy meat and vegetable dinners, and the occasional frozen curry or pot pie.
I think all of the new recipes I've tried recently have come from one source, The Food Lab by J. Kenji Lopez-Alt. I've had great success with his recipes, but I am most inspired by the accompanying articles where he walks through his thought process, and all of the experiments he did while developing the final recipe.
As an example, check out his new post, Rethinking Beef Stroganoff. Every ingredient and technique used is scrutinized, which I totally geek out on. It helps provide context that's useful while cooking the recipe yourself, and it's often knowledge that can be re-applied to improving other recipes.
Here's a quick list of Food Lab recipes that I've cooked and enjoyed in the last year:
- White Chili With Chicken (and see my post)
- American Chop Suey
- Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette
- Black Bean Soup With Chorizo and Braised Chicken
- Sage and Sausage Stuffing
Once the move is done, I'm really looking forward to cooking more adventurously again. And to trying out some more Food Lab recipes — that stroganoff looks great!