I cook with color. I am as interested in balancing the colors and textures of food, as I am the taste. I say, “balancing,” but that doesn’t mean “equal-equal.” Cooking with color allows me to emphasize seasonality, to make a completely green dish in spring and an overwhelmingly yellow dish in fall.
Here is a scrumptious German striped tomato, grown in my own garden, a yellow giant with red stripes bleeding into the golden flesh like watercolor on paper, served simply with the best olive oil and sea salt, a few melting morsels of mozzarella strewn with color counterpoints of green and violet basil snipped just steps from my kitchen door. Just so.