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2 weeks ago | 
alislagle.substack.com | Ali Slagle
"Your recipes (not just the salmon) really did help the clouds go away" — Amy, paid subscriber You’re right, it is totally insensitive to send an avocado recipe today. Totally!90% of the United States’s avocado supply is grown in Mexico, and yeah, well, tariffs. (Or maybe not? By the time you read this, who knows.) The price of a precious avocado may be rising, but there must be some humor in the situation. A sweaty, anxious humor.
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3 weeks ago | 
alislagle.substack.com | Ali Slagle
Welcome to Dinner Tetris, an advice column here at 40 Ingredients Foreverwhere a reader shares the ingredients they always have on hand and I dream up three dinners using those ingredients.If you’d like your pantries Tetris-ed into dinner, head here.
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4 weeks ago | 
alislagle.substack.com | Ali Slagle
"Practical and creative at same time" — Tom, a paid subscriberIf you ever want to be wowed by the transformative power of cooking, make mujaddara. It starts with rice, lentils, and onions, three stony, cagey ingredients. But as they cook, these solitary spirits learn to collaborate, working towards a common cause that’s grander than their humble selves. The creamy lentils polka dot the tender kernels of rice, while fried slices of onion snake through.
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1 month ago | 
alislagle.substack.com | Ali Slagle
Thanks to everyone who wrote in to express their appreciation for the easier style of meal-prepping in last week’s post. I delight in scheming such plans — it’s like playing kitchen Twister — but could use a week off in the kitchen. So, today paid subscribers will get unlocked links to my new recipes published elsewhere on the internet. We’ve got weeknighty salads and chicken, along with cheesy breadsticks from my college nights, a 5-minute cake, and wings to rival Buffalo’s. See you next week.
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1 month ago | 
alislagle.substack.com | Ali Slagle
The success of my day hinges on whether I eat lunch but wow is it hard to eat lunch! The reason is very specific to how I develop recipes, which I won’t bore you with, but basically by lunchtime I’ve already cooked so much and tasted so many little bites that making something new for lunch isn’t happening, but also I’m over whatever I have been working on and that won’t be a satisfying lunch either.
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2 months ago | 
alislagle.substack.com | Ali Slagle
Welcome to Dinner Tetris, an advice column here at 40 Ingredients Foreverwhere a reader shares the ingredients they always have on hand and I dream up three dinners using those ingredients.If you’d like your pantries Tetris-ed into dinner, head here. Food is so expensive these days!! Jean Chatzky wants to help. She runs Her Money,a personal finance website and podcast, and has written many books on subject. You may also recognize her from her 25 years as a financial editor of the Today show.
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2 months ago | 
alislagle.substack.com | Ali Slagle
Let’s show some love for sweet potatoes, the most colorful vegetable at the grocery store these days and a pocket of soft and creamy sweetness amongst all the bitter, rugged, dark leafy greens. (I love them, too.)At this point in the season, you might not want to look at another sweet potato, but look again because there are so many ways to eat them! Double down on their sweetness. Contrast with freshness and crunch. Crisp them in the oven. Smush them into a smushy puree or even a soup.
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2 months ago | 
alislagle.substack.com | Ali Slagle
Welcome to Dinner Tetris, an advice column here at 40 Ingredients Forever where a reader shares the ingredients they always have on hand and Caroline and I dream up three dinners using those ingredients.If you’d like your pantries Tetris-ed into dinners, head here. Occupation: Data analyticsResiding in: South AfricaFeeding: 2Notes: My pantry may seem extensive, but I keep making the same dozen or so dishes - mexican, stir fry, creamy pasta dishes, stews & curries.
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2 months ago | 
alislagle.substack.com | Ali Slagle |Caroline Chambers
Over a year ago I tested the recipes in âs cookbook What to Cook When You Donât Feel Like Cooking(also the name of her Substack). All the recipes were streamlined and weeknight-friendly as Caro promised theyâd be, but one both confused and delighted me: the baked tomato butter pasta. (It also happens to only use the 40 ingredients.)The recipe takes what could be a very fast affair â tomato sauce + pasta â and slooooooows it down.
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2 months ago | 
alislagle.substack.com | Ali Slagle
Hi everyone, Ali here. Just wanted to pop in before SJ’s very July dessert to say that I’ve made the hard decision to take a break from publishing 40 Ingredients Forever and will be pausing paid subscriptions for now. It is a complete privilege to be in control of how much I work and also very hard to try not to do it all, but my creativity is spread too thin right now for me to feel like what I can offer you here is worth your money.