Letter from the Editor: New Ways to Cook the Same Old Ingredients
It turns out you can teach an old ingredient new tricks
It’s easy to slip into a cooking rut this time of year—the farmer’s market is feeling a bit thin, and if you’re not a fan of cabbage, it feels like you’re out of luck in the fresh produce department (lucky for you, we have a handy guide to what’s in season now that goes beyond brassicas).
We’re getting close to winter’s finish line though, and instead of biding our time till spring, we’re on a mission to reinvent the unremarkable. As such, we’ve chosen 4 ingredients to focus ourselves around throughout February—humble ingredients that with a little love and attention, might just prove that they’re anything but ordinary. Enter this month’s cover stars: Potatoes, Beans, Onions, and Mushrooms (pause for applause).
Skeptical? Let them prove you wrong. We’ll all be better for it.
A sneak peak of what’s to come
Some of our best recipes yet are planned for this month, including not one, but two, new pizza recipes, onion rings that our team couldn’t get enough of while testing, a deeply satisfying 5-ingredient mushroom gratin, and so much more. You’ll have to tune back in to see for yourself just how good February is, but, I’ll let you in on this: there will be cheesecake, there will be brownies, and there will be a hot new gin recipe for you to wash it all down with.
Recipes to get you started
I’m sure that you have one of our highlight ingredients of the month sitting at home already. Here’s what you can make right away out of your forgotten potatoes, onions, beans, and mushrooms:
Published on 1. Februar 2020