oysters on table

Last week, I asked readers what kind of cookbook they’d most like to see written. The responses were all great, but I wanted to write about what was the most requested kind of book. It’s important because it’s exactly what my Little, Brown editor talked about (I once forgot to capitalize the publisher’s name and was asked how I could be so racially insensitive). Talk we did over the above oysters at Jeffrey’s Grocery in the West Village. Please note the humongous and delicious Island Creek oysters, which I recently wrote about here.

Suggestions here ranged from lunches to Southern cooking to Rustbelt cooking to spices. Two big topics were cooking for one or two people, which I like, especially when I’m in Manhattan in a tiny apartment. The other was interest in sous vide cooking in the home, also of interest to me. And cooking with kids, which couldn’t be more important.

But the concept that was most repeated had to do with thinking: mise en place, creativity, and meal planning. And this is what my editor, Michael Szczerban, discussed. Michael lamented that we don’t really have home economics anymore and that maybe we need home ec for the new millennium.

Or, as he put more simply: How to put dinner on the table. How to put dinner on the table in a world that is far removed from 1950s America.

For instance, one of the reasons I love roast chicken is that it provides three meals. First comes the initial meal; then there are usually leftover to put to use as, say, chicken salad with tarragon; and then some form of soup can be made from the carcass.

I’d love ideas from readers on meals that can be turned into a second or even third meal. Any suggestions?

Thanks as ever for coming by my site!

 

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© 2015 Michael Ruhlman. Photo © 2015 Donna Turner-Ruhlman. All rights reserved.