Here's what I learned: Season (usually with salt, pepper, chile flakes, some kind of acid) before you add the fat, which in 95 percent of the recipes in this book will be olive oil. Dial in the flavors through a few rounds of tinkering, tasting, and tinkering again. The goal, says Joshua, is for the dish to taste "like a potato chip." Meaning so tasty and savory that you can't help but take one more bite ... and then another.
