When I think about cooking, I usually start with an ingredient I want to eat, rather than with a recipe I want to try. In fact, although I give the recipes for these dishes, Little Kitchen is more about substituting and adapting what you have than it is about teaspoons and cups. I have been known to cook “from a recipe” and not use any of the ingredients listed.
For that reason, my love of baking has come more slowly. It took me a long time to realize that good bakers are people with patience and precision. But feel free to experiment, use what you have, and taste everything. Little Kitchen is about using what’s on hand and having the confidence to make things up as you go along.