Shulman’s regular column for the New York Times attracts attention from vegetarians and carnivores alike. Here she presents a series of template recipes for such essential dishes as risotto, frittata, and lasagnas, followed by a host of variations to inspire cooks to improvise according to what looks freshest in the market. Riffing on a noodle stir-fry you might include tofu, okra, and cherry tomatoes or an assortment of pungent greens and red pepper. Beginners and those people who always feel constrained to follow recipes will benefit from these smart examples of the kind of thoughtful, spontaneous cooking that experienced cooks love.
Color photographs throughout. Hardcover.