Cooking From the Heart
Tips I've Learned in a Lifetime of Kitchens
Hello and welcome. I'm Chef Nora Raviart, and for me, cooking has never been about just following recipes. It's about understanding the 'why' behind the 'how'. It's a language of care, creativity, and connection. On this page, I want to share with you not just rules, but the foundational techniques and philosophies that have taken me years to perfect. My goal is to empower you to cook more intuitively, confidently, and joyfully.
My Go-To Tools
The Essentials I Can't Live Without.
A Great Chef's Knife
A sharp, balanced 8-inch chef's knife is your primary tool. It should feel like an extension of your hand. A good knife does the work for you, preventing slips. Invest here; it will pay you back for decades.
The Two-Board System
This is non-negotiable for food safety. Use a plastic board (easy to sanitize) exclusively for raw proteins. A second, often wooden, board is for everything else—vegetables, bread, cheese. This prevents cross-contamination.
Heavy-Bottomed Dutch Oven
If I had to choose one pot, this is it. It goes from searing on the stovetop to slow-braising in the oven. Its heavy base provides even heat, essential for developing deep flavor in meat casseroles.
The Pillars of Flavor
Master these concepts, and you'll transform your cooking.
1. Season Aggressively
Salt doesn't just make food "salty"—it enhances and deepens existing flavors. Season at every stage of cooking, not just the end. Taste as you go. For a steak, season it more than you think you need to before it hits the pan.
2. The Power of Acid
Is your dish rich but tastes a little flat? It probably needs acid. A squeeze of lemon or a dash of vinegar at the end of cooking can brighten and balance an entire dish, cutting through richness and making all the other flavors pop.
3. Master Your Heat
Heat is an ingredient. High heat is for searing and creating a crust (the Maillard reaction). Low heat is for gently coaxing out flavors, tenderizing tough cuts, and simmering sauces. Using the wrong temperature is a common mistake.
4. Build Flavor in Layers
Great dishes are built, not just mixed. Sauté your aromatics (onions, garlic) first. Brown your meat properly. Deglaze the pan with wine or stock to scrape up the flavorful browned bits (the "fond"). Each step adds a new layer of complexity.
More Than Just Cutting
My Philosophy on Knife Skills
Knife work isn't a chore; it's the first step in building flavor. Consistent cuts mean even cooking, and that means better taste and texture in the final dish. It's a form of meditation for me.
A Tip Directly From My Kitchen to Yours: The "Claw Grip"
This is the first thing I teach any new cook. Curl the fingers of your guide hand inward, like a claw, letting your knuckles act as a safe guide for the knife's blade. It feels awkward at first, but it will become second nature and save your fingertips. You can read more on my author profile.
Beyond the Recipe
Learning to Trust Your Senses
Listen
The sizzle of oil tells you the pan is ready. A violent sputter means it's too hot. The gentle bubbling of a sauce tells you it's simmering perfectly.
Smell
Nutty brown butter, toasting garlic, fragrant spices—your nose knows when flavors are developing, and more importantly, when they're about to burn.
Look
Color equals flavor. Look for the deep, golden-brown crust (Maillard reaction) on seared meat. It's pure, concentrated flavor that you can't get any other way.
Touch
Learn the feel of a perfectly cooked steak (the firmness of the fleshy part of your palm) or when bread dough is properly kneaded (smooth and elastic). Your hands are valuable tools.