It\u2019s one of my most vivid childhood memories: Mom teaching me the recipes as I stood on a stool and peeked up at the stove.\u00a0As a lefty, she would tease me for the way I did things- stirring the wrong way or bumping her with my elbow. After all the lessons growing up and no matter how hard I try, I can\u2019t get the recipe exactly like hers. She claims I\u2019m following it \u201cto a tee,\u201d and that the difference is in our hands. I think that\u2019s what\u2019s most interesting and special about flavor. Just the way you work the meat or stir the pot can dramatically affect the outcome of the meal. It\u2019s putting your own personal twist on it- even if it\u2019s subconsciously.\u00a0Having said that, I\u2019m convinced she\u2019s still leaving something out!<\/p>\n
What I learned at a young age is that in order to develop flavor, you can\u2019t take short cuts.\u00a0 If you want a deep flavor of sauce and meatballs, you have to be patient. You can\u2019t just turn up the heat and cook them faster. Sunday dinners are a tradition that I can\u2019t wait to pass down to my son- to teach him not just the recipe for slow-braised ragu and meatballs, but the recipe for bringing the family together.<\/p>\n","protected":false},"excerpt":{"rendered":"