Jazz & Food Article | the Atlantic

I wanted to share this article by Regina Charboneau posted on theAtlantic.com, because it fits so nicely with the theme of this blog: Restraint: What Cooks Can Learn From Miles Davis

Keeping things simple tastes better more often than not, and is ready with less time and effort. I’m all for that. It’s not so much about Miles—or oysters—though both can be pretty fine.

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