Ali Slagle’s debut cookbook fully changed the way I think about making food. It’s filled with great recipes, but it also breaks down so many cooking methods that you can easily master and then experiment with on your own. Such as: Did you know you can toast rice with oil and pretty much any spice before cooking it? Or make pesto out of any greens, nuts, and garlic? It has wildly improved my ability to throw together a meal with whatever leftovers are sitting around, and I’ve never felt so comfortable or confident in the kitchen.
I actually made this the other night. So good you know I had to post it on Instagram
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“This makes the task of cooking feel like a celebration.”—Publishers Weekly
