I started to appreciate the benefits of cooking for myself when I was in graduate school—money was tight, and a girl can have only so many dinners of grilled cheese sandwiches and Campbell’s tomato soup. Once I decided to cook for myself, I had the support of the many talented cooks and bakers in my family, and to round out my skills, formal cooking classes. It is these years of learning, along with a strong belief that cooking is the best way to manage your wallet and your waistline, that inspire my recipes.
- The best quality ingredients, simply prepared, are the foundation of all great meals.
- A big batch of soup made on a Sunday afternoon, along with bunches of salad greens, will carry you through many a busy work night.
- Everything tastes better when seasoned to taste—so taste your food often as you cook and trust your palate!