These three words pretty well sum up *my* cooking style – and come out of all my past lives and professional experience. My first food writing job was for a women’s magazine where all the recipes had to be ultra-easy and included nutritional information. One thing’s for sure: There’s very little wiggle room when you have a word count and know the nutritional numbers. I had to learn to Nutritional analyses numbers do not lie! I had to learn to simplify recipes, reduce fat and sugar, and (above all else) find ways to boost flavor. Second job, even more guidelines to follow. As the editor of the top vegetarian magazine in the US (which also published nutritionals), I took a crash course in vegan, gluten-free, and even simpler cooking styles (5-ingredient, 30-minute, and 1-pot features were in regular rotation) – all without sacrificing taste or enjoyment.