Sometimes the best dishes are the least complex.

I laughed reading a line in an Ina Garten interview in the New York Times yesterday: speaking of her preferred weekend lunches, she said, “I don’t like fancy food.” It’s a funny thing for a food professional to say, but it makes sense: as she instructs in her "Back to Basics" series, simple food, prepared well, surpasses extravagant dishes executed without expertise.