Question 1

What are the menus like? What if I’m a vegetarian or gluten-free?

Accepted Answer

I tend to cook very veggie forward and believe that food should be as tasty and nutritious as possible. My cooking lives comfortably between healthy and indulgent. First courses will almost always be plants. Second courses will almost always have some type of animal protein but not always. That said I often make suggestions for vegetarian alternatives to illustrate the versatility of a recipe or in case you are in the mood for a veggie party. 
 
As for gluten... while most recipes will not have gluten some will. Over the course of a year there may be a pasta course or two. I love making gnocchi so I have no doubt it will be on a menu one day. I would say that 70% of the recipes will be gluten free and many of the gluten recipes will often be with spelt flour, which is a wheat that is very tasty and low in gluten.

Question 2

Do I need any special equipment?

Accepted Answer

Nope but I will assume you have pots, pans, a rimmed cookie sheet or two, some sort of casserole dish, a cake pan, a microplane, a sharp knife, and a blender.
 
If you don’t have a food scale you might want to think about getting one because they are game changers but you can do all the recipes without one.   
 
You will need a spotify account for the playlists.

Question 3

What if I have most of the ingredients but I’m missing one or two?

Accepted Answer

I think New York Times’ Food Editor, Sam Sifton, has the perfect answer:
 
“Above all do not worry greatly about making the one correct substitution. Instead, think generally and taste as you go. Acids swap for acids. Sweets for sweets. Fire for fire. Texture for texture. The results of substituting ingredients can be magical, and they make the recipe your own.”
 
With this in mind, I encourage you to add your switches and personalizations to the conversation at the end of each recipe so we can inspire each other.

Question 4

Why are there no photographs with the recipes?

Accepted Answer

Day Into Night at home is about your experiences in the kitchen, not mine. I find that ads, links, and photographs on websites can be overwhelming and distracting. I have created this space with the intention of lessening the noise, not adding to it.
 
This curation is all about you, the ingredients, and your kitchen. Press play on a playlist, pull up a recipe, pour yourself something to drink—be it some bubbly water, kombucha, or a glass of wine—and experience your space and your dish in a new way. 
 
That said, if you still want to see pictures, check out my Instagram. There will be lots there!

Question 5

What is a mood board?

Accepted Answer

noun /ˈˈmuːd bɔːd"/ an arrangement of images, materials, pieces of text, etc. intended to evoke or project a particular style or concept.
 
For most of my life I have made collages and mood boards. They are a form of transportation for me. They stimulate my senses and evoke a feeling or a place I long to be at but can not currently be. 
 
The mood boards that come with your dinners are about adding another element to the experience. 
 
Here’s a mood board for a springtime meal:

Most of the images I am currently using for the mood boards come from a large collection I have kept for years. Sadly, most of them have no credit attached to them. If you recognize an image and know who I can credit please let me know as I would very much like to: ana@dayintonight.com

Frequently asked questions

What are the menus like? What if I’m a vegetarian or gluten-free?

Do I need any special equipment?

What if I have most of the ingredients but I’m missing one or two?

Why are there no photographs with the recipes?

What is a mood board?