Less Meat, More Kale: It’s How to Cook Without a Book 2.0

But when Pam Anderson, a former editor from Cook’s Illustrated , published the first edition of How to Cook Without a Book in 2000, it quickly became a runaway hit and a New York Times best-seller. But in 2018, American preparation is about more than boneless chicken breasts and Mediterranean flavors.

There are certain foods, of course, that American home cooks have been cooking for more than just the past 18 years and that they probably always will cook. But there are a few holdovers from the 1990s that Anderson is ready to phase out. Once you’ve drained the cooked pasta, return it to the pot, toss it with one-third of the sauce, and divide among 4 pasta plates.

Each generous quart container of sauce is enough for 12 to 16 ounces of pasta—enough to serve 4 or 5 people. Vegetable Tomato Sauce Heat the oil in a large pot over medium-high heat.

Add the onions, carrots, celery, and pepper flakes and cook until vegetables soften, 5 to 7 minutes. Use the wine or water to rinse out the cans and add to the pot. Bring to a simmer, then reduce the heat to medium-low and simmer, partially covered, until the sauce thickens and the flavors meld, about 15 minutes.

Simmer to blend the flavors, a few minutes longer. Cool the sauce and divide it among 3 sealed containers. (Can be refrigerated for a couple of weeks or frozen for several months.) Bolognese Cook: 2 ounces (4 thin slices) prosciutto, minced, in a couple of teaspoons olive oil in large saucepan or small pot over mediumhigh heat until they turn brown, a couple of minutes.

Add a generous quart Vegetable Tomato Sauce and simmer until the sauce thickens, about 10 minutes. Change the spice profile, add a few different elements, and sub in rice for the pasta and you’ve got a completely different meal from the one the night before.

Garlicky Tomato Sauce Heat the oil, garlic, and pepper flakes in a large pot over medium-high heat until the garlic starts to sizzle, just a couple of minutes. Use the wine or water to rinse out the cans and add to the pot. Bring to a simmer, then reduce the heat to medium-low and simmer, partially covered, until the sauce thickens and the flavors meld, about 15 minutes.

Simmer to blend the flavors, a few minutes longer. Cool the sauce and divide it among 3 sealed containers. (Can be refrigerated for a couple of weeks or frozen for several months.) Chicken Tikka Masala Cook: the skinned side of 6 large boneless, skinless chicken thighs that have been oiled, salted, peppered, and sprinkled with 1½ teaspoons ground coriander, and 1½ teaspoons ground cumin in a large pot over medium-high heat until browned, about 5 minutes. Turn the chicken and add: 1 diced medium onion and 2 tablespoons grated fresh ginger and cook a minute or two longer.

Bring to a simmer and continue to simmer for 10 minutes to blend the flavors.