Welcome to Cook in the Blank Whether you''re a by-the-books cook who measures life in teaspoons or a fly-by-the-seat-of-your-pants chef who chops now and thinks later, you''re probably going to eat dinner tonight. There are times for illustrious feasts and times for takeout--and then there are all the nights in between. Nights when you''re eager to use up whatever''s kicking around your crisper, nights when you''re on the hook for feeding your potluck or book club. Not to mention nights when it''s too cold or too late to leave the house . or when it''s Monday. Cook in the Blank is for all those nights. Dinnertime can be an adventure, and now you get to design your own. The twenty recipes that follow lay the groundwork for effortless cooking, giving you a little structure where you need it and a world of freedom everywhere else.

Leaf through, and you''ll see something akin to recipes, save for the gaps peppered throughout each set of instructions. Those aren''t typos--they''re invitations for you to ad lib, interchange, give in to whims, and let inspiration (or necessity) take over. Fill them in as you see fit, and voilà--you''ve put together a fully functional recipe that is completely yours. You''ll find each recipe three times, so that you can try a few different spins or share them around. Use these templates to become your own mealtime hero, or play them as a game with your kids, spouse, roommate, or zany neighbor. The results are likely to be both delicious and fun. These are meals that you can fearlessly adapt to your mood and pantry, that you can juggle when there are a dozen other items on your to-do list. Maybe, for you, this sounds like a pot of soup.

Or burgers. Or a frittata. As it turns out, you don''t need to be a seasoned home cook or pro chef to cook without a recipe. You just need a little inspiration (and like eating). Cook in the Blank is playful, forgiving, and subject to all your wacky whims. Within these pages, you''ll find the guardrails for bold experimentation--as well as permission to put dinner on cruise control. Either way, you''ve got this. How to Play Fill in the blanks.

Grab a pencil--or a pen, if you''re feeling bold--and cobble together a game plan, one blank at a time. (At a loss? Peep the sample on the next page to help break the ice.) Use what you have. The first step to making dinner easier is what''s in front of you. If you''ve got a container of leftovers or a new ingredient you''re excited to use, spin the rest off that. Otherwise, peruse your pantry to see what you can pull together before you book it to the grocery store. Cook what you like. Your kitchen, your rules.

The best meals come from what you like best, so stock up on spices that smell wonderful, produce that calls out to you, whatever looks good at the butcher or fishmonger. Crowdsource it. Poll your family and friends fto fill the blanks. Welcome special requests, or let your little ones choose the menu for a night. Pick a theme and run with it. If you''re looking for structure or guidance--stick with a cuisine (say, cumin, chiles, and black beans for something Mexican-influenced), a mood (stick-to-your-ribs, light-and-bright), or even a color or a season. Look to the Hints and Winks. On the back of each recipe you''ll find a slew of ideas, from practical to silly, for all the components of your next meal.

Use them as a springboard for filling in the blanks, but also . Go off script. If you have an idea but don''t see it in the suggestions, go rogue. Can''t decide which protein or grain to use? Go with a combo! Take notes along the way. If you''ve tried something and struck gold, write it down so you remember it. There''s a blank section on the back of each template where you can scrawl your lessons, hopes, and dreams. Consider it a down payment on future dinners. Our cooking victories are meant to be shared and nurtured, so when you hit on something you love, invite it to stay in your kitchen.

Tear it out of the book to file away with your other back-pocket dinners, pass it along at your next recipe swap, or send a copy off to your mom or best friend. Let Cook in the Blank inspire you to try something you''ve never had before. Who knows, you just might pave the path to your next famous chili, salad, roast chicken--or fill-in-the-blank! YIELD: As many (or as few) servings as you''d like! EGGS BAKED IN ______SCRUMPTIOUS CUSHY BED______ 1. Preheat the oven to 375°F. Lightly grease ______OVENPROOF VESSEL(S)______ with ________COOKING FAT________ . 2. Figure 1 or 2 eggs per serving. For every serving, put a little less than a cup of __Scrumptious Cushy Bed__ in the dish.

You can sneak a slice of ____BREAD PRODUCT____ beneath this mess and even top it off with some ________WOW FACTOR________ , as long as the eggs have somewhere to make a soft landing while they bake. 3. With the back of your spoon, make little divots and crack an egg inside each, followed by a pinch each of salt and pepper. If you''re feeling lush, top with dribs and drabs of _____SOMETHING RICH______ , a sprinkle of ___SOMETHING THAT''LL GET CRISPY___ , or a shower of _____GRATED HARD CHEESE______ . 4. Bake until the egg whites are opaque and the yolks are still a little jiggly, 8 to 10 minutes. Kick up your heels and eat it right away, or top it with ____A LIL SOMETHING EXTRA____ . HINTS AND WINKS SCRUMPTIOUS CUSHY BED * mashed potatoes * caramelized onions * sautéed or creamed greens * ratatouille * cooked lentils or beans * cooked grits * Really Easy Tomato Sauce OVENPROOF VESSEL(S) * individual ramekins (one per serving) * cast-iron skillet * casserole dish COOKING FAT * olive oil * butter * pork or bacon fat BREAD PRODUCT * English muffin * challah * brioche * whole-grain bread WOW FACTOR * sliced ham * goat cheese * ricotta * Brie * Greek yogurt seasoned with spices SOMETHING RICH * heavy cream * olive oil * gold leaf SOMETHING THAT''LL GET CRISPY * panko * bread crumbs GRATED HARD CHEESE * Parmesan or pecorino * Cheddar A LIL SOMETHING EXTRA * hollandaise * chopped fresh herbs * more of your Wow Factor from earlier Whip it up REALLY EASY TOMATO SAUCE Heat 3 tablespoons oil or butter in a saucepan.

Add a handful of chopped onion and a pinch of salt and cook, stirring, for a few minutes, until the onion is soft. Add some minced garlic, paprika, red pepper flakes, and/or tomato paste and cook until the tomato paste is toasty and it''s all smelling good. Dump in a 28-ounce can of crushed tomatoes and bring to a simmer. Cook until the bubbles start to slow down. (This makes enough for 2 servings, but can easily be doubled or tripled.) Notes to your future self _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ _________________________________________________________________________________ YIELD: 4 servings _______SOMETHING CRISPY_______-CRUSTED CHICKEN TENDERS 1. If you''re baking your tenders, preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper or foil.

(If you''re pan-frying, skip all this and hold tight till step 4.) 2. Cut about 1½ pounds boneless, skinless chicken breasts into 1¼-inch-wide strips. Stick them in a zip-top bag with ___YOU''RE FAVORITE MARINADE___ and set aside to marinate for about 30 minutes. Or don''t--you''re the boss of you! 3. In a wide, shallow bowl, combine a cup or so of all-purpose flour with a two-finger pinch of salt and a tablespoon or two of __________SPICES__________ . In another wide, shallow bowl, beat 2 eggs. Grab a third bowl and fill it with 2 cups fine bread crumbs or cornmeal.

Add a fistful of ________SWANKY EXTRAS________ , if the spirit moves you. 4. If you''re pan-frying the chicken, now''s the time to pour enough ________COOKING OIL________ into a large, heavy skillet to fill the bottom. Set the pan over medium-high heat and let the oil get shimmery. Line a plate with paper towels. 5. Dredge each piece of chicken through the flour, dip into the eggs, and finally coat evenly with the bread crumbs. Arrange the coated pieces on the prepared baking sheet or in the hot skillet in a noncrowded fashion and cook until each piece is deep golden all over, 6 to 8 minutes per side in the oven, 2 to 3 minutes per side on the stove.

If you''re frying the tenders, transfer them to a towel-lined plate to drain. 6. Dunk the chicken in __________SOME TASTY DIP__________ and enjoy, accompanied by _____YOUR FAVORITE ''90S SITCOM_____ . HINTS AND WINKS SOMETHING CRISPY * panko