Going to work is easy and fun for me because my workplace is the kitchen, and my work is thinking about, researching, and figuring out how to cook dishes that catch my attention and make me want to learn how to make them and share them in my food stories and cooking classes.
I prefer recipes that have a story — dishes that teach us something about a person, a place, an ingredient, or life in times past. I love dishes that people developed out of necessity: too many tomatoes, a small amount of protein, a limited supply of fuel or cooking oil, and lots of people looking forward to supper.
