I read about—and promptly ordered—a new book called An Everlasting Meal: Cooking with Economy and Grace in Tuesday’s New York Times (in the Science section of all places), and can’t wait for it to come. It’s by a chef named Tamar Adler whose basic premise is that cooking doesn’t need to be complicated. Since reading about the book, I’ve become addicted to all of the super helpful videos on her site. I particularly love this one where she washes, preps, and cooks all of the vegetables she buys as soon as she gets home, which is counterintuitive to most of us who think that we should cook the veg just before we serve it. Her rationale is that a lot of it ends up going bad before we ever get to it. What she does is simple—she roasts most of them and puts them in jars in the fridge—but the strategy (not the actual cooking technique) is novel to most of us.