Make It Your Own
Some of you may remember me talking about my favorite basic recipes that have resisted changes or additions. It seems no matter what I did to “Bonnie McCullough’s Chicken Enchiladas” or my own Mom’s “Hamburger Hash” the basic recipe always seemed better. However, in today’s NYT Cooking Section Editor Sam Sifton asked the rhetorical question, “How Do You Make A Recipe Your Own?”
Sam’s article was about his attempts to make Tajin Chicken (What?!) Yeah, … I know – but his point was that every time you make the dish and change one little thing like a dash of cayenne, or some chives you are making the recipe your own. I thought Tajin Chicken would be from India but turns out to be a chili-lime seasoning powder from Jalisco, Mexico and, now, I’m gonna have to find some to try!