I was reminded last fall of how thoroughly we’ve arrived at this new period of culinary experimentation and exploration when I read Chris Kimball’s “Milk Street Cookbook: The New Home Cooking,” a cookbook whose recipes cull techniques and flavors from countries throughout the world. In the introduction to the book, Kimball writes, “Ethnic cooking is dead. We are all simply making dinner.”
Indeed, proteins and produce, spices and sauces from around the world are at our ready disposal more than ever. We’re also better informed about time-honored cooking techniques and the methods of food preparation of people who live thousands of miles away. And, we can try those at home, expanding our culinary lexicon in the process.