I recently bought a book called Cooking 123 and I am officially converted! I am in 100% agreement with the theory of having no more than 3 ingredients per recipe. Besides the basic such as salt, black pepper, and water, all her recipes are limited to 3 ingredients. Because more is not better. In fact, too many ingredients takes away from the essence of the dish. The key is having the right ingredients that are fresh and preferably in season. “Three specific flavors are enhanced when they’re tasted together – resulting in a fourth flavor,” wrote the chef/author Rozanne Gold. And like (culinary) magic, the whole is trully more than the sum of its parts!