The Best Cookbook Ever, as the name implies, is a damn good cookbook. I first checked the book out from the library about three months ago. Five or six “mind-blowing” and “deliciously awesome” recipes later, the book has become a kitchen fixture and a faithful auto-renewal. Its recipes may not really make you “cry as you cook from it [and] change your life forever” but it may just leave you constantly cooing over your culinary creations.
From their Soba Noodles with Shiitake Mushrooms to Rigatoni Paprikash, each recipe has proved easy to make and delicious. Weekday meals have lost their repetitive dull. The Sussman brothers – living proof that the Hipster movement is alive and well – are also vegetarian friendly, with many of their entrées meat free. Tongue-in-cheek, many recipes suggest possible “Meatifications” for those who may be going “on a meat-eating walkabout” to discovery why they are, after all, vegetarian.
Speaking of meatification, this recipe began meatified. It was my adaptation – the result of finding …
