BEHIND THE SCENES OF THIS ISSUE'S FOOD PACKAGE

摘要

Ots of wired folks like to cook, but when it comes to recipe development, we're no Alison Roman. The Brooklyn-based food writer and former editor at BonAppetit is working on a book, Dining In, which aims to get our takeout-obsessed nation back into the kitchen. And for this issue's "What to Eat Today" package, we asked her to create recipes using ingredients that won't drain California's reservoirs or that address specific nutritional goals. Those rules didn't phase her: "Sometimes when you're developing recipes, not having limitations can be more challenging than having some structure," she says. Make one of her creations yourself from the recipes on page 68 and 74.