A
family legend has it that I invented Aglio
Olio. This was back in the early 1960s when most kids were
eating bologna sandwiches with processed cheese on white bread.
Anyone who has ever dined with me knows that I love to share recipes. I share, even if my dinner partner isn’t remotely interested in cooking. That’s because I have appointed myself as the recalcitrant Knight Templar of cooking — it is my duty to reveal the guarded secrets of the kitchen. I am happy to impart the combined culinary knowledge of generations, retrieved from the slightly dented recipe box in my brain. To me, the Holy Grail of a recipe always begins with a secret — some seductive and mysterious ingredient or culinary technique that elevates a dish from the merely mundane to the infinitely sublime.
