Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties in the kitchen, whether that’s substituting an ingredient, adapting a technique, or doubling the salt (because you’re wild like that). So buckle up and let’s go for a ride.
Melissa Clark is a food columnist for The New York Times and the author of dozens of cookbooks. That means she’s written thousands of recipes, many of which just so happen to be some of our favorites. Case in point: