Eating My Way Around South America


I live for truly magical moments in the kitchen. Mr. Wizard’s World, Abracadabra-type stuff. Like the first time I discovered that if you slice shitake mushrooms very thin, coat them with some olive oil and salt, then roast them in the oven for a few minutes, they turn into bacon. Okay, not real bacon but something very close. I dare you to try and come back and tell me otherwise. Or the first time I deglazed a pan and watched all the browned bits automatically clean themselves up and transform into something so deeply flavorful, it made me almost weep.