Margaret and Irene Li love trash.
Or rather, they love keeping food from becoming trash.
Its perfect for recipe followers and recipe riffers alike.
Simply Recipes / Photo by Mel Taing / Illustration by Wanda Abraham
What they deem hero recipes anchor the book with fundamental templates for soups, dressings, and more.
Then they offer supplemental quick ideas and strategies for each ingredient.
Playful illustrations dot pages that decode how to store and use up all kinds of perishable ingredients.
This interview has been edited for length and clarity.
I also learned that you’re free to freeze whole lemons!
Then a quick thaw in the microwave and youve got your lemon juice.
People think that as a cookbook writer I must be a meticulous chef, but Im the opposite.
For example, I made breakfast at my friends house a few days ago by foraging through her fridge.
So I used an open pack of prosciutto instead!
They also think I must work really hard in the kitchen, which is only sometimes true.
(See the last question below.)
It was so fun but SO very stressful!
Your banana bread recipe in “Perfectly Good Food” has changed the way I make banana bread!
This one is rich and heavy on the banana (and ideally, the chocolate).
(Youll never guess where I got the idea.)
BUY THE COOKBOOK:“Perfectly Good Food”
