Chef John Duran, then in charge of the kitchen of Bradford Heap's Full Moon Grill in Boulder, was teaching a workshop last summer at the Cooking School of the Rockies. While most of the school's visiting chefs provide detailed recipes for the dishes they demonstrate, Duran's written directions were minimal. The handout page headed "Zabaglione with Marsala fresh fruit garnish," for example, was simply blank, as if Duran couldn't imagine that having seen him make the dessert, we'd have any trouble duplicating it at home. For most of the evening, he gave offhand instructions as he worked. "You can add saffron," he said, stirring up his pasta dough. "Or squid or cuttlefish ink. Herbs, if you're planning to... More >>>