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Recipes and Stories

30 January 2015: Simplicity in the Cold Season

Penne with Broccoli and Scallions

30 January 2015: Simplicity in the Cold Season

A few days ago, I reflected on how the simple act of peeling and eating a perfectly ripe Clementine orange recalled the fact that the principles of good cooking and satisfying eating are founded less on creativity than on the virtues of balance, simplicity, and restraint.

That wasn’t to suggest that there’s no room for creativity in the kitchen;  Read More 

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26 January 2015: The Undervalued Virtue of Restraint

A good cook meets an ingredient in peak condition, such as this perfectly ripened Clementine, with a sense of balance and restraint.

What we don’t add to the pot, Marcella Hazan frequently reminded us, is equally as important as what we do. While under-seasoning can make a dish fall short of its potential, it’s a failing that can still be corrected; there’s rarely any hope for a dish that has been over-seasoned or buried under a confusion of other flavors. Read More 

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17 January 2015: Mama’s Sunday Pot Roast with Onions

My Mother's Sunday Pot Roast with Onions

Nothing recalls the Sunday mornings of my childhood quite like the aroma of onions and beef baking slowly in a pot roast. Read More 

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