What would you do if you had an extra 24 hours? Would you take a risk? Cook with reckless abandon?
Please ferment, please ferment, please ferment.
This year, we’re facing our fears under the rational presumption that, with an extra 24 hours this year—Leap Day!—any failures don’t count. Bring on the recipes that give no indication of whether they’ll actually work until the ninth hour. We’re talking slow-cooking braises (Will there be succulent ribs or a dried-out carcass once five hours are up?), fermentations, soufflés (Still holding our breaths.), and all those dramatic in-oven transformations.
See you in March, real life. We’re filling our kitchens with 11 foods that take a leap of faith:
What would you make if you weren’t afraid it wouldn’t work? Tell us in the comments below!
This article was written by Leslie Stephens from Food52 and was legally licensed through the NewsCred publisher network.