Great NYTimes Column

Melissa Clark, who writes a weekly homey food column for the New York Times, this week takes on the idea of basic recipes for a variety of foods. 

  These are relatively simple recipes which work for -- as she labels--"any meatballs" and " any roasted vegetables."

   Now these recipes use ingredients that include some top 8 allergens-- eggs, milk, fish-- but Clark's suggestions and ideas are in the right place. Have a few go-to recipes that work with a variety of proteins-- and it makes your cooking life easier. 

  Ideas echoed here and repeated like a mantra for everyone cooking for a food allergic family. 

 Check out the column though-- good ideas and cheerful presentation.  

http://mobile.nytimes.com/2015/09/23/dining/how-to-cook-without-a-recipe.html?referrer=