On Recipe Development

Though it was a footnote, I’ve mentioned once before that I don’t understand how other food bloggers develop recipes, in part due to the repetition. And in part due to the fact that sometimes perfection happens out of accident.

I never did manage to replicate that pasta sauce. And, post-move, we no longer have the base to compare it to. In some ways, that’s good. It means I can just start from scratch and say, “I want to make a smoked pasta sauce.” In some ways, though, it’s bad. I can’t compare to perfection. I think of this because I’ve recently been working on a squash custard recipe.

The very first time I tasted delicata squash earlier this year, I immediately thought “dessert.” I wanted to make a pie.… Continue reading →