When I first started cooking, I lived on a farm. I raised my children, cooked in our log cabin kitchen, and poured over books about food and experience and style. I wondered how we could have all these things together—beautiful food, eaten with pleasure, the comfort of friends and family. Who wouldn’t want to be at a dinner party with all that going on? What I envisioned—that food should fill us up.
Now, 25 years later, I think I’ve got it.