Food editors and product developers talk among themselves about creating recipes suitable for the “memory cookbook.” That is, the type of recipe easily remembered and recreated without the need for a printed recipe. The ubiquitous green bean casserole made from tinned soup and fried onions typifies such a recipe.
Everyone benefits from having a repertoire of go-to recipes in their heads. Breakfast dishes such as scrambled eggs and French toast come to mind. As do peanut butter and jelly sandwiches. Dinners can be more challenging simply because we expect more flavor, more people, more satisfaction.
