^hot^ — Zoe Guttenplan

Author’s Note (The SEO & Social Version) *If you are posting this on a blog, add a "Recipe Card" at the bottom for a simple, foolproof dish that embodies this philosophy. I recommend: "Zoe’s 3-Ingredient, One-Pot, Who-Cares-If-It-Splits Tomato Pasta." *

Weeknight cooking, cooking anxiety, recipe developer tips, Zoe Guttenplan, Bon Appétit, imperfect cooking, kitchen confidence. zoe guttenplan

Instead, I cursed, folded the torn dough over itself like a calzone, shoved it in the hot oven, and set a timer for "whatever." Author’s Note (The SEO & Social Version) *If

Then, last summer, I moved apartments. My new kitchen was half the size of my old one. The oven ran 25 degrees hot, and the lighting made raw chicken look like a Rothko painting. I panicked. My new kitchen was half the size of my old one

How could I create recipes for a living if my own stove was lying to me? I remember the exact moment I let go. I was making a simple summer squash galette. The recipe (one I had written myself) called for a "flaky, laminated-esque dough." But my kitchen was 85 degrees. The butter melted into the flour before I could even roll it out. The dough tore. The zucchini wept.