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.

We have almost 50,000 recipes on Food52, which is probably why you’re here. Maybe you’re looking for your new favorite dinner (for me, it’s quinoa quiche). Or maybe you’re pulling up that spaghetti you’ve made 17 times. Either way, I have a favor to ask:


* This article was originally published here

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