There are so many ways for cooking to be satisfying, though I find that for me it usually falls into one of two camps. Either I threw something together out of nothing and it’s unexpectedly delicious (my “famous” refrigerator eggs and rice) or I put in countless hours grocery shopping in the outer boroughs, making the recipes inside recipes (don’t you love that?) and used techniques entirely new to me, and it turned out delicious despite the opportunity for about 150 kinds of failure along the way. The recipes from the cookbook Adventures of Fat Rice feature the latter style. But with no failure, only delicious outcomes.
