Balance is key in cooking - you want a little acid, a little sweet, a little savory - the flavors should be harmonious.
When I'm cooking for myself, I find that I eat almost completely vegetarian, although I'm not vegetarian.
Ultimately, I realized that in order to write about food you need to understand everything about cooking, so I moved to New York and enrolled in the Institute of Culinary Education.
Patience was not something that came naturally to me, but in cooking it is the quintessential skill.
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