Samin Nosrat talks about “layering fat” in a dish, for instance by adding goat cheese to a salad that you then dress with olive oil. I am working on a parallel theory of “layering chilis” in my latest bowl of rice and beans, featuring half a grilled poblano, a handful of pickled jalapeños, and a drizzle of habanero hot sauce. It’s working.

Jasper Nighthawk @jaspernighthawk