Eating at Home

In Trinity Mouzon Wofford’s home, meals are more than just a bite to eat—they’re everyday moments to connect, ground, and nourish. We’ve never been so collectively starved for moments of pause, and Eating at Home is a manifesto for taking pleasure in the act of cooking—and more than that, pleasure in the act of taking time to enjoy your food. The key to actually cooking the stuff that’s in your fridge is cutting back on the decision fatigue. When you begin with a loaded pantry of ready-made components—what Trinity calls “component cooking”—you’re never more than a breezy assembly away from a full meal on the table, even on your busiest days. Eating at Home's 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate a multicultural culinary heritage through food. While some of these recipes take time, they’re all beginner-friendly and largely passive—each is an easy, mindful process that is also deeply satisfying, including:

• Brine-Boiled Potatoes and Eggs With Tangy Veg
• Savory Beet-Ginger Pancakes
• Buttered Black Vinegar Greens and Grains
• Braised Collards with Smoky Shiitakes
• Miso-Glazed Salmon with Warm Barley and Celery
• Olive Oil Matcha Snack Cake
• Salted Coconut Caramel Corn