Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties in the kitchen, whether that’s substituting an ingredient, adapting a technique, or doubling the salt (because you’re wild like that). So buckle up and let’s go for a ride.

You can learn a lot about a cookbook author’s life from their recipes. Take two pasta dishes, written by our two co-founders, as an example. You’d find out that Amanda Hesser and her husband "are always working on a pasta dish.” Or that Merrill Stubbs, our other co-founder, grew up eating her dad’s signature dish—made of “a box of Tuna Helper and a bag of frozen peas” and called “Tuna Pea Wiggle.”


* This article was originally published here

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