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Bart van Herk
Cooking dilettante. I prefer simple dishes with fresh and very good ingredients, prepared from scratch - no just-add-water powder packages, mostly no tins, no factory sauces, no dried basil, no overly complicated recipes with more than a dozen ingredients. I am currently in an Italian phase. I recommend Marcella Hazan's cookbooks. I like knives and knife skills and rarely use electrical equipment (though I have a stand mixer and a blender). Microplane graters are the best!