All food is soul food
Food arrives at the table by way of the grace and the sweat of workers�the sower, the reaper, the packing plant machine operator, the grocery stock clerk, the butcher, the baker, even the candlestick maker for romantic dinners, and of course�by way of the cook.
The recipes you'll find here are stories about food and cooking. You won't find lists of ingredients or preparation times or oven temperatures. Instead you will find a narrative of how I work, a story of how I put food together to make cuisine.
Those who know my cooking understand. I am an old fashioned cook who works in an old fashioned way that predates the modern fascination with the scientific method in the kitchen. To understand food and how to cook I believe you must first know how to eat well, not first know how to properly measure a level teaspoon.
Eating well is not a competitive sport with trophy meals or life lists of fine dining experiences. To eat well is to understand and to take pleasure in food, from the simplest to the most complex, and to have the confidence to reject all manner of pretension and vanity in the business of eating.
I bring my pleasure of eating to my joy in cooking. Those who know my food understand. Those who have never had a meal from my kitchen might want to hear from a few who have.