Everyone has that one friend who seems to possess a magical touch in the kitchen. My next-door neighbor and dear friend, Lynette, is exactly that. She’s not a chef by profession, nor did she attend culinary school, yet her food consistently delights the senses in a way that’s hard to explain. What sets Lynette apart is not her use of exotic ingredients or complicated techniques, it’s her unique approach to cooking. She cooks by taste, not by measurement.
While most home cooks cling to measuring cups, spoons, and recipe books, Lynette relies on her intuition. She cooks like a musician improvises with fluidity, expressiveness, and every dish is surprisingly precise. She rarely follows a recipe to the letter, and she certainly never measures anything with tools. A pinch of salt, a glug of oil, a spoonful of sugar—it’s all done with confident familiarity. When asked how she knows how much to add, she simply shrugs and says, “I taste it.” She tastes constantly, adjusting seasoning or acidity on the fly, adding more lemon here or a splash of vinegar there, guided only by her senses.
Since we’re right in the midst of summer with an abundance of picnics and cook-outs, I asked Lynette to share her recipes for macaroni salad and apple crisp. I’ve had the pleasure of tasting both and either of them would be a delightful addition to any picnic feast.
MACARONI SALAD:
2 CUPS COOKED MACARONI
2-3 BOILED EGGS, CHOPPED
OPTIONAL ADD-INS: CHOPPED PICKLES, CELERY, OR ONION (PER YOUR TASTE)
DRESSING:
HALF JAR OF HELLMAN’S MAYONNAISE
1 CUP +/- SUGAR
3-4 TBSP WHITE VINEGAR
MILK
Directions: Cook and drain pasta per package directions. Cool and mix in chopped eggs and any other add-ins per your taste. Mix dressing. Adjust the amount of ingredients by taste. Add approximately half the dressing to the noodles and refrigerate. Reserve the other half of the dressing in the refrigerator. Immediately before serving, shake or mix the reserved dressing and stir in. Amounts can be doubled easily for more guests!
APPLE CRISP:
2 ½ LBS APPLES – peeled, cored, and diced
In 9×9 greased pan, layer apples with cinnamon and sugar to taste and pats of butter on each layer.
TOPPING:
1 CUP OATS
1 CUP BROWN SUGAR
1 CUP FLOUR
½ CUP MELTED BUTTER
Mix until crumbly then place on top. Bake at 350 degrees for 40 minutes. Adjust amounts to taste.
** Remember, Lynette cooks by taste so the ingredient amounts are estimated! **
There’s a valuable lesson in Lynette’s approach. In a world where precision and control often dominate, she reminds us that creativity thrives when we let go of strict rules. Cooking by taste isn’t just about making delicious food, it’s about being present, trusting your instincts, and allowing the process to be as enjoyable as the outcome.
