When I began to cook many years ago, I would often go to the library and borrow cookbooks. I enjoyed reading recipes from different authors from different parts of the world.
I used to think the more ingredients in a recipe, the better the dish would taste. Time and experience has taught me that more often than not, the fewer the ingredients, the better the dish.
Of course there are exceptions to this, but overall, I think it is true. One of the best suppers I make is Spinach and Zucchini Casserole, served with small red new potatoes boiled and rolled in olive oil, finely chopped garlic, salt and coarse black pepper. I like toasted rye bread on the side with homemade applesauce sweetened with brown sugar and a dash of cream for dessert.
This is a supper I never tire of. Try it.
Cunningham’s newest book is “Learning to Cook With Marion Cunningham” (Alfred A. Knopf, 1999).