Sublime

the indispensable object in most chefs' shtick — is the simple plastic squeeze bottle.

do it with salt and a dash of sugar. This recipe uses half and half, because that’s the way we like it, but you can vary the ratio of salt to sugar to suit yourself. Just make ½ cup total of the mixture. Gravlax is a cinch to make, but you have to plan ahead because it takes two or three days. At the end of that time, you’ll have one of the prettie

For all his reality-bending intensity, our CEO was accessible and approachable. He ate his lunch in the cafeteria with the rest of us, sitting with a different group every day. You could tell where he was without looking because Andrei’s table always laughed a little too loud.

most of the serious cooks we know use supermarkets only to stock up on basic commodities. They buy their meat, bread, oil, wine, and produce from small specialist shops, as their mothers used to do. And if they live in or near Avignon, they shop at Les Halles, one of the best food markets one could hope to find, in France or anywhere else. It’s on

But as is so often the case with men who have made it like this, he was arrogant and self-righteous.

organoleptic benefits