“There is great value in being able to say "yes" when people ask if there is anything they can do. By letting people pick herbs or slice bread instead of bringing a salad, you make your kitchen a universe in… — Tamar Adler Copy Share Image
“Great meals rarely start at points that all look like beginnings. They usually pick up where something else leaves off. This is how most of the best things are made - imagine if the world had to begin from scratch each dawn: a tree would never grow, nor would we ever get to see the etchings of gentle rings on… — Tamar Adler Copy Share
“If we were taught to cook as we are taught to walk, encouraged first to feel for pebbles with our toes, then to wobble forward and fall, then had our hands firmly tugged on so we would try again, we would learn that being good at it relies on something deeply rooted, akin to walking, to get good at which… — Tamar Adler Copy Share
“First, an egg is not an egg is not an egg. I don't know what to call the things that are produced by hens… — Tamar Adler Copy Share Image
“There is great value in being able to say "yes" when people ask if there is anything they can do. By letting people pick… — Tamar Adler Copy Share Image
“t smells in. Let the smell of hot tarmac in the summer remind you of a meal you ate the first time you landed… — Tamar Adler Copy Share Image
“Though plucking artichoke leaves doesn't mend all cracked spirits as firmly as pea shelling, it has its own curative power. There is a Dutch… — Tamar Adler Copy Share Image
