"My brain just can't process more than that without becoming overloaded. And those flavors must play nicely with each other and be perfectly balanced."
"Roasted carrots, for example, are savory, but they're also sweet, so I cook them in olive oil, salt, and pepper, then add a drizzle of balsamic vinegar, which is both sweet and acidic."
"Even the best intentions cannot rescue an over-seasoned or overly complicated dish. You should probably crack your own black pepper and toss out any stale, expired spices, too."
"Less can truly be more in the kitchen. Any more than three prominent flavors in a dish is too many."
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