Not many chefs would tell you their secret ingredients. Here's mine...I don't have any. I use fresh ingredients instead of things with crazy preservatives and the like. I enjoy working with fresh foods that are short on syllables and have lots of flavor. It may take a little longer to create your meal, but it is well worth it!
Speaking of fresh ingredients...I have almost a pound of fresh basil (that's right, a pound!) and some huge Arkansas tomatoes in the kitchen waiting to be grilled together with some onions and some smoky mozzarella. Mmmmm... If they last long enough, I'll post pictures.
burrata with crushed cherries and pistachios
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Last summer, a friend came to a barbecue and said, “We had soccer and then
a birthday party and I had no time to make anything but I brought this” and
st...
