The article emphasizes the importance of utilizing local food sources, celebrating ingredients found nearby. It reflects on a personal experience with freshly caught cobia in Florida, showcasing how local meals evoke freshness and personalization. The author encourages readers to prepare seasonal dishes, like cod from Georges Bank or wild shrimp down south, while recognizing the seasonal challenges in sourcing certain ingredients. The core message highlights that simple, local cooking can lead to fulfilling culinary experiences, motivating readers to appreciate the connection between seasons, location, and the meals they create.
The best food is local food, ingredients that have either been taken or grown with passion, skill and luck combined, made into something delicious.
Cook what comes from closest, if you can. It's special every time.
In the northeast right now, maybe that's cod from Georges Bank, baked with brown butter and pine nuts, sweet and soft and saline all at once.
It's not always possible to do that, especially in this shoulder season between winter and spring.
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