I Don't Put Cream In Any Pasta

The Very Common Error Of Young Or Unconfident Cooks Is To Keep Putting More Of Their Own Personal Ideology Into A Plate Until There's So Much Noise That You Really Can't Even Hear A Tune. You Can Say More In An Empty Space Than You Can In A Crowded One.

Finishing Food Is About The Tiny Touches. In The Last Seconds You Can Change Everything.

Everyone Makes Pesto In A Food Processor. But The Texture Is Better With A Mortar And Pestle, And It's Just As Fast.

You Know, When You Get Your First Asparagus, Or Your First Acorn Squash, Or Your First Really Good Tomato Of The Season, Those Are The Moments That Define The Cook's Year. I Get More Excited By That Than Anything Else.

Protein Has Been Intensely Over-represented On The Plate. Now, The Garden Should Be The Main Drag For Main Courses.