Letter from the Editor: Reimagining the Classics
When turning tradition on its head can lead to better, faster, or more interesting cooking
They say you shouldn’t waste time reinventing the wheel. But these days, plenty are trying. “Bolognese” is made from lentils, Thanksgiving turkeys are deep-fried and shrouded in bacon—we’re even making scrambled eggs out of tofu. In the world of food in 2019, the possibilities seem endless to make something old, new again.
To be honest, it’s not always justified. There are countless recipes out there that try just a little too hard to be cool, prioritizing shock or trend over quality or necessity. These examples give a bad name to the rest, because there is inherent value in reevaluating the way something has always been done, to give it new life and interest—to change it for the better.
So over the course of November at Kitchen Stories, we’re looking more deeply into classic recipes: the ones that need no improvement, the ones with endless variations, and the ones from around the world you might not know so well.
A sneak peak of what’s to come
From shortcuts to ingredient substitutions to unexpected techniques: What sets a new take on a classic recipe apart? This month, we’ll introduce dishes that put a twist on tradition and explore the best ways to breathe new life into routined favorites. Stay tuned for fresh takes on recipes like tiramisu, pancakes, salmon, and meatballs!
Recipes to get you started
Ready to update your recipe repertoire already? Give these recipes a try.
Published on November 1, 2019