This made us curious about the recipes that you are already comfortable with - what recipes do you make so often that you have them memorized? We have pretty much memorized the proportions for No-Time Bread and No-Knead Bread.
We can also make up gravies and sauces by feel and instinct. But we still consult recipes for most of our major cooking projects.
What do you have memorized, and what would you like to memorize so you can cook it off without a second's thought?
(Image: Faith Hopler for The Kitchn. Vintage Betty Crocker cookbook.)