What is a continuous kitchen?

Many years ago, as a young mother with small children, I came across the concept of a continuous kitchen in Barbara Kafka's book about Roasting.

It was something I immediately adopted: Whenever possible, use one meal as a jumping off point for the next. A little extra effort now = a lot of delicious options later. A little and a lot.

This is not a revolutionary idea. I'm certain this is how my grandmother cooked, and her mother and grandmother before that. They were women who knew how to stretch their resources and make the most out of their ingredients and their time.

But the idea became the foundation for how I cook.

So many of the recipes here revolve around staple ingredients that I can be prepared in large-ish amounts and then use in meals all week long.

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Beans

Take 5 minutes to toss some dried beans into the Instant Pot, Slow Cooker, or saucepan and then use them all week long to make quick, delicious meals that are inexpensive and nutritious.

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Beef

Start with steak, Asian short ribs, pot roast, or corned beef then use the leftover meat to make things like chimichurri steak fries, beef fried rice, Ruben sandwiches, or beef and barley soup.

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Pork

Start with the best pork carnitas you've ever eaten and use the leftovers to make Spanish potato soup, crispy corn tortilla quesadillas, or pulled pork sandwiches.

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Chicken

With some cooked chicken in your refrigerator, dinner is always only a few minutes away. Use cooked chicken to make 30 minute chicken soup, 15 minute chicken lettuce wraps, or quick chicken enchiladas.

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Pasta

Homemade pasta is such a treat and, once you master the basics, it's surprisingly easy and fun to make.

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Mushroom ragù 

Mushroom ragù is one of the most delicious and versatile plant-based recipes I know how to make. It's something I make often and almost always have some in my freezer because there is no end to the list of ways you can use it.

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Vegan taco meat

This easy recipe makes hearty, meaty-tasting veggie taco meat that's 100% plant-based, high in protein, and so delicious you might not ever be tempted to use ground beef again.

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Sauces and salsa

Is there anything that's not made better by sauce? Such a silly question. Of course not.

Drizzle these over pasta, meats, or veggies. Slather them on sandwiches. Pour them over tacos or nachos or whatever you like. The options are endless.

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