― Julia Child, My Life in France
My dad is the culinary expert in my family. He is a fearless cook who leads with instinct rather than recipes. In my thirty years as his daughter, I can only think of one time when I didn't love what he served (the infamous puréed tuna Niçoise of 1997). Generally though, when I'm stumped in the kitchen, I call dad. He always know exactly what to do. What should I add to this chicken dish? Which herb suits sautéd green beens? What is the perfect way to poach an egg?