Simplicity in food has come to mean something antithetical to complexity. Simplicity is bad and complexity is good. Simply prepared foods are not delicious and probably lack flavor whereas elaborate, complexly prepared foods have deep flavor. I’m not sure where this idea came from, but it couldn’t be more wrong. By my view, complexity is a hiding place for lesser cooks.
Rethinking Sunday Gravy, the American Frankensauce
With fall around the corner, it’s time to start talking about warming sauces. And no sauce is as warming as the Italian-American classic of Sunday gravy, a sauce with deep roots in big city American culture, where Italian-American immigrants tended to settle. Although Sunday gravy didn’t originate in America, all Americans have heard of it…