The quick, peanutty noodles from bittman we've been making all summer long—plus two variations.
"I’m often completely spontaneous in the kitchen, which takes practice and a willingness to serve something that may not be perfect," he said."I want my readers to succeed, but also to be able to cook like I cook. So the recipes inare based on dishes I make when I wing it, but refined to be as close to guaranteed as possible."
And riffs are more than welcome."Variations have long been my thing," he said."There are lots of ways to take the recipe ingredients beyond these.""Try other nuts or seeds—cashews, even coconut or sunflower seeds—in peanut bun; then garnish with whatever bits of cooked vegetables, meat, or fresh herbs you’ve got sitting around.
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