As part of The Week of Eating In, we're challenging the conventional wisdom that deems certain foods too hard to cook for the inexperienced. We understand that cooking may seem like a daunting task at times, but if you bear with us, we can show you that some things aren't as scary to cook as they look. Don't quit before you've even gotten started-- you can whisk polenta into submission, just like the pros.
Did you cook any wonderful meals during the Week of Eating In Challenge?
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Check out our advice:
A home-baked loaf of bread hot out of the oven is incomparable to almost anything else edible; it'll fill your kitchen with that familiar, yeasty bakery smell, and it'll burst with steam once broken open. And leftover bread lends itself to countless dishes-- if you bake one you won't have a reason not to cook throughout the week. Start with the easiest route, and take Jim Lahey of Sullivan Street Bakery's No-Knead Bread recipe
for a spin. You can add more complicated loaves to your repertoire later on, but this will feed you for a week in the meantime.
Still Looks Hard
I Can Do This!
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