Cover Photo: A photograph of caprese salad on a grey plate, shot from above. Large slices of tomato are arranged with torn hunks of fresh mozzarella and scattered basil leaves.
Photograph by Bryony Elena/Unsplash

As a Disabled Cook, I Need Adaptable Recipes

When it comes to food prep, I have to be honest with myself about what I’m capable of—and, more importantly, what I’m not.


How badly do I want to cook with this ingredient? If I chop this onion now, will I still be able to write an email later? How much will this exhaust me?

Gabrielle Drolet is a freelance writer and cartoonist based in Toronto.