At least half my Instagram posts feature my family and I going to eat delicious things. They say that there’s a psychological trick which makes food other people prepare taste even better than food you prepare yourself. In part, I am sure that’s because I don’t have the resources or skills to craft the perfect Tuna Tartare from Easy Bistro, parsnip puree from Highlands or short ribs from St. John’s.

Except for…..I’m working on it. And 2024 is the year I actually start using all my fancy cookbooks instead of just buying them.

It’s not the first time I’ve tried this, but it will be the first time I’m committing to it. After watching Samin Nosrat’s “Salt, Fat, Acid, Heat” on Netflix, I bought the cookbook of the same name deciding to attempt her Soy Glazed Short Ribs. Surprise! The recipe featured on the show is, in fact, not in the book. But no matter! We live in the age of the internet.

Even if I was denied the reason I supposedly purchased the book, it’s a worthy addition to my catalogue all the same. Much like Alton Brown’s focus on the science behind what’s happening when you cook, Samin gives sound basis to all the tips and tricks of cooking -including that yes, you should make your pasta water as salty as the sea.

I made my short ribs, thus launching into my career of actual cooking. Affording me a moment- the first of its kind- when at a restaurant, to say with satisfaction, “This isn’t as good as what I make at home.”

Of course, I’ll always enjoy going out. The pleasure of removing the need to plan what’s for dinner is second only to that of not having to physically prepare it. But this year I attempt to cull one of my highest budget categories. Rather than accept mediocre Mexican because I can’t bring myself to cook, we’re making the food at home

Baking is the boring -industrial process chemistry, driving you towards consistency. Cooking is the fun chemistry -the experimental whimsy of asking “What happens if I do it like this?” Recipes can only take you so far. In the moment when you’re staring down fingerling potatoes in 360F oil that have been there for 4 minutes per instruction, you just have to know whether or not they’re actually done. Only the knowledge from doing it right before will get perfectly crispy disks from soggy mush.

As I did successfully pull off when recreating the Soft-Cooked Hen’s Egg with Caviar course featured at Ko from Momofuku creator David Change. This, a day after failing to put a lovely caramel crust on my Bo Ssam from the same cookbook. (Though overall, the meat and accompaniments turned *chef’s kiss*)

We’re off to a good start. I’ll be working on other Momofuku creations alongside my Alison Roman, Frank Stitt and Maangchi. (And don’t hate me “It’s All Easy” by Gwyneth Paltrow is an excellent option for a basic B like me) Maybe I’ll let you follow along.