The Key to Great Cooking

It's a chilly morning at the farmer's market and I've just prepared bite-sized sourdough crostinis slathered with farmer's cheese, golden scrambled eggs with a dollop of Ecuadorian fermented vegetables, called Curtido. A woman comes up and eagerly pops one in her mouth. Her eye's widen and she says "these are the best eggs I've ever had". I wish I could take more credit for such a delicious bite but I know the credit is mostly in the local ingredients I'm working with that day. I talk to her about the difference in color and taste in pastured eggs. But we speak even longer about the incredible flavor the fermented vegetables impart to the whole bite. Cooking is not about any singular ingr

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