Instead, I’ll pull from a collection of what I refer to as culinary building blocks. And I’m not talking about a mental library of recipes and techniques (though those can help). I’m talking about actual, physical things. Fresh produce and raw meat might make up half the real estate, while the other half might be devoted to these building blocks. Most likely, those meals were made from building blocks that did take all day, with only the final bits — searing the salmon filet or grilling the chicken breast — done à la minute.

Source: New York Times October 05, 2020 20:37 UTC