When I once asked the late Italian cooking doyenne Marcella Hazan what she felt was the most important thing in cooking, that was her immediate and emphatic answer.
Marcella died four years ago today, just a few months shy of her ninetieth birthday. When I reflect on her life as a teacher and sum what she taught us, it all comes down to that: Taste.
It may seem obvious and simplistic, but it’s all too often overlooked in our age of so-called culinary cleverness. It’s far too easy to get carried away with being “creative,” or with taking too much to heart the notion that we “eat first with our eyes,” and lose sight of the single most important thing: that moment when we lift our forks and the food meets with our tongues. Read More
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