Bal Harbour

FROM THE BOOK LEMON, LOVE & OLIVE OIL BY MINA STONE. COPYRIGHT © 2021 BY ASIMINA STONE. PUBLISHED BY HARPER WAVE, AN IMPRINT OF HARPERCOLLINS PUBLISHERS. REPRINTED BY PERMISSION. PHOTOS BY CASSANDRA MACLEOD MS: Yes, that is the part of life in which we can have a very common experience, yet that experience that we all share is also deeply personal. UF: There are an infi nite number of cookbooks being released, about every type of food, restaurant and local cuisine. If the fi rst recipe I make from a new cookbook turns out well, then that book is my friend. The power of a great cookbook is that it allows me to make something I never thought I could. I feel your last book did that for a lot of people. That's a real achievement. I learned a lot from you when it comes to allowing yourself time. What is most impressive is that you never seem stressed when you work. I cannot say that about a lot of people when they cook; the closer they come to fi nishing, the more stressed they get. Your steps seem premeditated and I never saw you losing your order. Are you aware of that? MS: I am now, though I think in the past I wasn't aware of it. It relates back to the very beginning, when I fi rst cooked dinner at Gavin Brown. When you're cooking for a large crowd, there is no way you'll be able to get fi ve dishes out that are all hot, especially when you're working with just two burners. That's how I developed a way where some things are uncooked and you can assemble them ahead of time. That was the only way I was going to really be able to feed everybody at the same time. I also think that the vibe is important. I often feel that at a dinner party, the person who's cooking is really stressed out. I always remember about my grandma that she would get up at six o'clock in the morning and make all the food. Then, when we would sit down to lunch, she would be very present, not stressed, and making the fi nishing touches on the few things that were time sensitive. UF: What role does temperature play in your cooking? MS: I think lukewarm food is better because you can taste the fl avors. When you're eating something very hot, you're tasting the heat and not all the fl avors have had time to settle. UF: You taught me that temperature is an ingredient. When you cook for a smaller group, and you're invited to the table, how does it feel to watch people eat what you cook? MS: I hate it. I wish I could say I loved it, but I get a little nervous every time. It's my personal moment of judgment. I worked hard on something and I want the people eating it to like it. In this moment you can see if they like it. You can tell. UF: One thing that always strikes me is the harmony between all the elements in your meals— the emotional, the communal, the temperature and the nutritional aspects. Then there's your choice of ingredients—the textures, colors, fl avors and smells. All of these things become one experience in your food. It's like eating with all my senses and my entire body. I've witnessed a lot of happy people leaving your meals. MS: I think that's the highest compliment, because a meal is something that starts and ends pretty quickly. The fact that you can carry a feeling after that, one that's positive and lasts for the rest of the day, is a lovely thought. From top: chickpea salad with feta and herbs; carrot salad with toasted seeds and nuts; skordalia (Greek potato and garlic sauce) and cucumber salad with toasted sesame seeds, dill and parsley. If you're hungry for more of Stone's recipes and tips, you can attend her virtual author event presented by Books & Books Bal Harbour on September 30, where she will be in conversation with artist Dara Friedman. Reserve your ticket at booksandbooks.com Then, on November 12, Stone will be the guest chef at Miami's Bakehouse Art Complex's 35th Anniversary Celebration. The multisensory event includes artist performances and an incredible meal conceived by Stone. Visit bacfl .org for details and tickets. BAL HARBOUR 141 BAL HARBOUR 141

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