Ali Slagle, a writer for The New York Times, spends most of her days experimenting with new recipes. This often results in having leftover meals from her morning testing or a variety of ingredients to piece together for dinner. However, there are certain dishes that she must make every season, regardless of what’s already in her fridge. These dishes, which include charred bits, bread soaked in salad juice, and fresh herbs and vegetables, are featured in the five recipes that follow. Slagle also includes some suggested tweaks for each dish, as she knows that many readers of New York Times Cooking like to put their own spin on recipes.
