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Even the experienced cook can pick up a tip or two from her. “We all get stuck in ruts. Maybe we’re stuck in a flavor profile. If you’ve been cooking all Mediterranean flavors, pull out a Thai recipe. We all get palate fatigue. No matter how great your lasagna is, if you’ve been cooking Mediterranean for two weeks running, your family may like to try sesame noodles. Keep yourself fresh by jumping around from cuisine to cuisine.
And make the most of the seasons. “Grab those fiddlehead ferns you see at the farmers market. Take advantage of your skills as a cook.”
Workman, of New York City, earned her author credentials as a cookbook editor for a dozen years; this is her first book, a practical guide to getting dinner on the table. Her past experience working with Pillsbury cookbooks in Minneapolis and as a founding editor-in-chief of Cookstr.com, an online collection of cookbook recipes, may have given her the credentials, but her kids gave her the best reason to write.
They were hungry.
Follow Lee Svitak Dean on Twitter: @StribTaste.
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