In 2009, Greg Morago of the Houston Chronicle interviewed chef and TV host Claire Robinson, who was in the midst of promoting the fourth season of her hit Food Network program “Five Ingredient Fix.” As the title suggests, Robinson, who is a French Culinary Institute graduate, would craft dishes from five ingredients (not counting pantry staples like salt, pepper and oil) that would work for both weeknight dining and special entertaining.
Morago asked Robinson why she had decided on five ingredients. Why not four, six or 10?
“Five is an amount of ingredients I can always remember at the store on one hand, yet still the amount of ingredients needed to put together an amazing-tasting recipe,” Robinson responded. “Each recipe is full of flavor but not the end of taste possibility. Therefore, rather than limiting myself, I am choosing the essential ingredients for a wonderful recipe and allowing people to
