Instead of getting tripped up by what’s not there, improvise — be open to the “whatevers” and move ahead with what you do have. You would possibly even create one thing with a different slant or flavor that’s better than the original. Making do with what you’ve obtained is what gets the creative course of going. I’d wager most each chef discovered a minimum of considered one of their favorite recipes simply because they were out of some ingredient and have been compelled to get artistic.
Some of our favorites embrace truffle salt, matcha salt, and citrus salt. Many immediate …


