" The plate was filled with rich yellow rice, scarlet peppers, carrot dice, and silky golden onions. Two pieces of chicken, the skin perfectly, evenly browned, nestled in the bed of rice, scattered with minced parsley and cilantro. A few green leaves of salad were on the side, sheathed in vinaigrette, with shards of cheese shaved over the top.
The sear on the chicken was what he most appreciated: staff meal chicken and rice would be only the braised legs, delicious and shredding off the bone but not skillfully browned and crisped solely for the pleasurable contrast of the velvety meat and the rich, salted crackle of skin. "

― , Bread and Butter