'When my cooking became mind-numbingly boring, I turned to the experts for help.'
—but that I’d slowly adjusted over time to fit my tastes. The joy was in the comfort, the ease, the ability to follow my tongue and find exactly what I wanted.
The first few weeks of self-isolation, I made those meals I knew and loved for stability and sustenance. I made macaroni and cheese. I made sourdough bread sliced thickly and dunked into tomato basil soup. I made the stuff I thought would fill the gap growing inside of me that used to be filled with restaurants and seeing my friends and living in a world larger than three square blocks.
There’s a lot I miss about restaurants—being in a room full of people, the good lighting, the server at the place where I’m a regular pouring wine without asking because they want me to try it—but what I miss most is being surprised. I miss the joy of taking a bite and looking at the person I’m with, both of our eyes wide as if to say, “Can you believe it tastes likeI’d never really learned how to be creative in the kitchen because I’d never needed to be. And, now, I didn’t know where to start.
The first step of making your food taste different and new to you is figuring out what your base palate is. Perelman tells me to think of something simple like avocado toast. For her, she says she would season it with lemon, olive oil, pepper, and salt. When I thought about my own palate, I also would use lemon and salt, but would sub in an aioli, some cumin, and red pepper flakes. Those are the flavors of my palate.
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