I used to think that I couldn’t cook, or to be more precise, that I couldn’t cook anything that didn’t begin life in a jar or the freezer section of the supermarket. As I got more interested in food and wine, I began experimenting and reading cookbooks — and I discovered the secret that no one tells you: Cooking is easy! All you need to know are a few techniques and feel comfortable with your favorite ingredients, and you’re ready to go. Cooking is fundamentally creative, personal and meditative, and ultimately transitory. That meal only lasts for as long as it takes to get it into your stomach, and each meal brings something new.
Good cooking is ultimately a democratic activity. Despite our culture’s propensity to celebritize chefs as we must celebritize everything else, good cooking is never merely the province of the four-star restaurant. It occurs in homes all over the world. It is what satisfies and sustains us, what bonds the family around the dinner table, what fuels a group of friends gathered on the deck around the grill. Whenever we celebrate, we feast. When we comfort, we bring food.
The purpose of this blog is to share my cooking experiences: my favorite recipes, my successes and failures, what I’m learning about ingredients and techniques. I try to simplify cooking for you, by providing master recipes that you can adapt to your own tastes, explaining common cooking techniques and simplifying complicated cookbook recipes. Above all, I hope we can have fun cooking together.
There is a cook inside all of us. If I can do it, so can you. So, what are we making tonight?
–Shannon (shannon.turlington at gmail.com / shannonturlington.com)
A Note About the Recipes
I don’t measure precise amounts when making recipes. I don’t expect you to either. The recipes posted on this blog — with the exception of baked goods — offer amounts as suggestions that you should feel free to adjust according to your tastes, the ingredients you have on hand and your cooking instinct. I trust you! While we’re on the subject, feel free to substitute one ingredient for another, or to double or halve recipes, or to do your own thing. That’s how cooking should be.
I should also mention that while I have made all of these recipes, I’m not a professional food writer. I don’t test the recipes several times or usually take notes while I am cooking. Sometimes I re-create recipes from memory. So caveat emptor. If you have suggestions or improvements, I’d love to hear about them, so please leave me a comment.
A Note About Comments
Assholery will not be tolerated. All new comments are moderated. You have the right to say whatever you like. I have the right to throw your rude comments in the trash. So try to be nice.