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Recipes and Stories

3 October 2018: Linguine with Crab

Linguine with Crab

There are far too many cooks who believe that a knowledge of culinary history and of the traditions of a given cuisine is a culinary straight jacket, that to be truly creative is to abandon the past and its structure, throw caution to the wind, and let your creative juices flow. But actually the opposite is true. In cooking, when there’s no grounding structure, the results are rarely memorable and all too often look less like a burst of creative magic than a train wreck.

Contrary to this notion, a firm grasp of basic the culinary principles and flavor profiles of a tradition actually lends more freedom than less to be creative in a meaningful and lasting way. Read More 

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