Often when I’m cooking I think about something my friend, chef Adam Browne, said in passing a couple of years ago when we were walking around the campus at work. We were talking about barbecue and he said, “you should be adding flavor at every step.”
Hear, hear. I think that applies to more than just barbecue.
Anyway, I was just making dinner and that popped into my head.
C.B. Crenshaw 