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Cook the Book: 'The Art of Eating In'
Top reason: it's my way of unwinding, of calming down. It's so satisfying to work through an idea or recipe or unfamiliar ingredient and have (at least, most of the time) a delicious home-cooked meal to share with others. I can zone out and focus on one task, say, peeling potatoes, or zone out and focus on all the fast little tasks that make a more complex meal, and it feels restful just the same.
Cook the Book: 'Salt to Taste'
This year it is sweet potatoes(though kale and cauliflower are close). All this time I thought I despised them, only to realize what I disliked was the sugary-sweet marshmallow preparation of childhood Thanksgivings. Pairing them with lots of heat has made them my new winter staple.
Cook the Book: 'Into the Vietnamese Kitchen'
revive my garden, resume my composting, and finally, kick my secret fast food habit. mcdonald's fries, i'll miss you.
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not quite experienced enough in korean (yet) to have a tried-and-true favorite... but i have fallen in love with korean tacos (specifically spicy pork) and these delish korean-inspired wings.