Community Editor, Food52
Recently I read a story about how to improve one of the things I can already feel slipping away: my “working” memory. This is the “get me oat milk when you go to the store” kind of memory that fails me as soon as I walk through the supermarket’s sliding doors.
But if you want a greater chance of staying sharp as you age, you should try to memorize that grocery list—or even your recipes. Both strengthen your working memory, as does cooking in general, saysexplain why Babs of @brunchwithbabs fame is doing so well, why Jacques Pépin at the age of 87 just released a new cookbook, and why Edna Lewis made it to 90.
Intuitively, committing recipes to memory makes sense: It can be annoying to cook from a recipe for the first time if you don’t read it through and memorize at least some of the steps. And the next time you want to cook it, it’s easier to recall it rather than search for it again.help you become less forgetful. At the very least, they can become easy-to-remember standbys when you’re staring at an open fridge.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning .
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