Techniques

1. Grilling in a fireplace. I’ve done it all my life.
2. Braising in the oven. In the winter…
3. Sautéeing. It gives food a nice color—and I like having a crispy top and a moist bottom.

Palladin also admits to loving pot au feu—“things that are cooked a long time.” He’d also want to bring a Cuisinart and a blender. “I love making concoctions of herbs, when the raw juice tastes just of the herb. You can use herb juices for so many things.” A cooking technique he could do without? “Poaching—I hate it when the food disintegrates into the liquid.”