I’m currently taking Mark Bittman’s (aka The Minimalist) no-nonsense approach: Make better food in less time with fewer ingredients. I’m starting small with his very short cookbook, How to Cook Everything: Quick Cooking. It isn’t an overwhelming tome, but a short introduction to tasty basic recipes. A perfect housewarming gift for someone in their first apartment, the book includes variations for the more experienced or adventurous cook. I’m supplementing with The Minimalist Cooks at Home for variety. (It’s out-of-print, but is available used.)
I’ve owned it for four years and have liked the few things I’ve made from his books. Now my plan is to approach it methodically. Like Julie and Julia, where blogger Julie Powell set out to make every recipe in Julia Child’s Mastering The Art of French Cooking. The Minimalist’s goals are much less lofty, but the idea is the same.
Buy Ingredients for One Meal at a Time
This is to avoid wasting food and feeling like I’ve failed. I broke this “rule” one day into my plan. Because this is a new hobby, not a resolution, I’ve no...