Graham Elliot recipes for risotto, kabocha soup
Thursday, Jan 7, 2016When it comes to ingredients, Graham Elliot thinks less is more.
“Think about taking a tomato and instead of turning it into a bunch of weird stuff, just slice a tomato paper thin with a drop of olive oil and sea salt and it’s one of the greatest things ever. Making food taste more like itself, I think, is important, concentrating flavours.”