Nick Korbee, Egg Shop, New York City I’ve learned to brine, season or marinate lean meats well in advance, and it’s a dirty old French trick, but finishing with butter goes a long way. In terms of lessons that the kitchen has taught me about my nonculinary life, there have been a few standouts: You’ll be judged on what you promise and fail to deliver; caring for your mental health and physical well-being isn’t a sign of weakness; the This story is from Kinfolk Issue Sixteen Buy Now Related Stories Arts & Culture Issue 19 Going Incognito We all secretly wonder what mischief we’d make if invisible: When our identity is hidden, everything seems possible. Arts & Culture Issue 19 The Best Policy Sometimes we talk to each other without feeling heard. Honesty—a most intimate interaction—can be just as thrilling as its more devious inverse. Arts & Culture Issue 19 A Sense of Suspense With unhinged imaginations and mountains of cliff-hangers, the filmmakers behind the sci-fi podcast Limetown have all the makings of a scary story. Arts & Culture Issue 19 Like Clockwork In this new column about time, we learn how slipping off our watches makes us feel like deadline-damning renegades. Food Issue 19 My Kitchen Table: Dominique Crenn French-born chef Dominique Crenn knows how to keep a level head and relishes the nights when she gets to cook to her own soundtrack. Food Issue 19 Recipe: Chamomile Cookies When your day is filled with too much excitement, taking time to sit quietly with these calming morsels and a cup of tea could be just the antidote.