We're all for trends, but only when their main goal is to serve us right. Lately we've noticed that many cooking publications (Hey, NYT Cooking! What's up, Bon App?) are all about no-recipe recipes—and with good reason. No home cook likes to venture to the grocery store only to learn that the cut of beef they had to have for the recipe they printed out isn't available in the store right then. And I don't know about you, but I can't get service at my grocery store for the life of me. As a home cook, I feel frustrated and hopeless in situations like this.
But I shouldn't have to. Granted, our recipes go through months of development to guarantee you cooking success, but that doesn't mean you aren't allowed to alter a recipe to your liking. If you take the time to read a recipe, you'll notice that it provides you with more than just an ingredient list. Our recipes teach you new methods for cooking different kinds of foods so that when it comes time to cook a one-pan dish, you remember that potatoes will likely take the longest to cook even if you decide to switch up your protein or vegetable.
I want to be all gung ho and tell you not to follow a recipe, but I can't. Because I also want you to eat well tonight and tomorrow night and every time you cook. With that said, I'm providing you with five recipes that use certain methods to guarantee you success, even if you decide down the line that you want to jazz them up a bit.