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Recipes and Stories

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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