I am a reluctant home cook who loves delicious, reasonably healthy, modestly priced food enough to make it for my family on a regular basis. I value minimalism in all its variations - minimal time, minimal chopping, minimal cost, minimal hunting for obscure ingredients in three different grocery stores across Manhattan. This is a compendium of my go-to recipes.

Note: I don’t get into the weeds of of nutritional debates, because the finer points (and occasionally the larger ones) seem to change in opposite directions every few years. However, ideal nutrition has never been better encapsulated than in Michael Pollan’s pithy, “eat food, not too much, mostly plants.” (The operative word being food, meaning nutritious substances our 19th century ancestors would have recognized as food.) The “perfect” diet would be based on vegetables, fruits, whole grains, nuts and legumes without any added sugars. This is not how I eat, but I do strive to feed my family plenty of produce, mostly whole grains and significantly less refined carbohydrates than I ate in the 90’s.