You might remember that bouillabaisse, with the fennel-tomato-saffron broth you wanted to bathe in. Or perhaps it was the beef cheeks, meltingly tender yet just crisped, alongside peak-of-summer Roots ...

The more I cook, the more I'm reminded that a great dish comes down to the tiniest details. The right piece of meat, the right cut, the right temperature -- those little things add up in a final ...