What Ingredient Would You Like to Use More Often This Year?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published Feb 7, 2014
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My question for you yesterday on dried herbs got me thinking about the way we get ourselves into repeating loops with ingredients. Maybe you love chicken breast and never think to cook chicken thighs. Maybe you cook quinoa every week but want to branch out into a different grain. It’s good to gravitate towards the things we love, but there’s also real pleasure in trying new things.

So I’m curious: is there an ingredient you’d like to cook with more often — or perhaps for the first time — this year?

(Image credit: Emma Christensen)

This could be something a little exotic, like the grains called for in the new Tartine baking book, a great pick for bread nerds. Or maybe you just want to try a new spice, or teach yourself to love turnips. Maybe you’re focusing on healthier cooking and want to try a new fruit for your lunchbox, or to put more salad greens in your suppers.

Personally, I’m going to try to work more with the aforementioned dried herbs, and I’m also freshly enamored of spaghetti squash. (I have such a fun spaghetti squash recipe for you guys coming up in a week or so!)

What about you? Is there an ingredient you’re intrigued by and want to use more often? Or something you want to try for the first time?