How to Shop for Food
Refining your approach at the market
Last week I made a beet salad that launched my wife into hysterics.
“How do you make things taste this good?!,” she demanded. As far as she was concerned, we had no food in the house. There were some beets I had roasted a few days prior, some red onion, and random disparate ingredients lurking about in the fridge and pantry. In her eyes, there was no pathway leading to a meal, let alone a good one.
I love these mealtime challenges, making something from “nothing.”
This dish led to a discussion about how I think about food/cooking, and how I approach the market or grocery each week. My techniques, which are natural to me, were revelatory to her. We had never discussed them before. And if this approach was an eye-opener for her, my assumption is that you, dear reader, may find some utility to apply to your own meals.
Therefore, I declare, in the best John Wilson voice I can muster:
I’m Brooks Reitz, and this is How to Shop for Food.
Keep reading with a 7-day free trial
Subscribe to A Small and Simple Thing to keep reading this post and get 7 days of free access to the full post archives.