From Tragic to Tasty

How I started out making Mark Bittman’s Beef Stew but ended up with my mother’s chop suey.

I love Mark Bittman. Actually, I don’t know the man. I mean, l love the way he cooks, the recipes he writes, and the way he makes me believe in my culinary acumen and drive to improve my cooking. He’s almost casual with how he adds ingredients, making me think that I can be casual too with recipe ingredients. Most of all, I like the way he almost always suggests substitutions and doesn’t insist on using fresh tomatoes, for example, when canned will be “just fine,” if not as tasty.

So, when I found myself with…

Barbara Manning

Mensh

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