On a scorching sizzling day final week, I made a decision to make a cooling salad of roasted figs and onions with mint and inexperienced leaves, a recipe that caught my eye within the beautiful new cookbook “Falastin” by Sami Tamimi and Tara Wigley. After I began, I noticed that I had solely half as many recent figs as I wanted. I additionally didn’t have the radicchio or walnuts or goat’s cheese that the recipe stipulated.
Previously, I might need anxiously rushed to the shop to get precisely the “proper” elements. However that is 2020, and new guidelines apply. I doubled up on onions to make up for the lacking figs, subbed in feta for the goat’s cheese, used lettuce as a substitute of radicchio and toasted cashews instead of the walnuts. The remainder of the recipe—the dressing, the cooking instances—I adopted to the letter. It might not have been fairly what the authors supposed, however I put a Put up-it Be aware in my copy of “Falastin” saying that it was nonetheless top-of-the-line salads I’ve made all summer time.
Once we lastly resurface from this pandemic, one of many many issues that may have modified is our relationship with recipes. By means of necessity, now we have been pressured to turn out to be extra experimental cooks and begin speaking again to our cookbooks. It is a good factor, should you ask me.