THE secret to bold, elegant food is a technique called layering flavor. When you layer flavor, you maximize the effect of a single ingredient, producing multiple distinct but complementary tastes. The result is a dish that boasts a short ingredient list and a lot of personality.
Here are two entry-level examples: using citrus zest and juice in a salad dressing; and cooking scallion whites into a rice pilaf and then garnishing the finished dish with scallion greens. It’s a lesson we rely on often, but particularly in our book “COOKish,” which limits recipes to just six ingredients.
A prime example is our take on rich and satisfying Spanish albóndigas, or tapas-style meatballs, which can be made in just under half an hour. Smoked paprika not only spices the meatballs, it also flavors the sauce and helps thicken it to a glaze-like consistency. We also add minced garlic and thyme to
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