THE FUSE

I actually got a sneak peek at her cookbook before it arrived at Barnes & Noble, and I eagerly flipped through the pages. The recipes are all broken down into some realistic categories for everyday cooks: barely cooking, shortcut, make-ahead, and really fast. While I want to make basically everything (I’m still eyeing her mashed potato and leek soup that uses a package of Bob Evans mashed potatoes), I had to try Ina’s “Seriously Crispy Bacon” right away. Her secret: Wondra flour.