Sublime

Oils and fats: Extra-virgin olive oil, grass-fed tallow and organic or grass-fed butter and ghee, avocado oil, coconut oil.

A wonderful, simple lunch. Nothing to it, really, apart from excellent ingredients and a chef with the confidence and good sense not to muffle their flavors with unnecessary sauces and trimmings. Leave well enough alone, serve plenty of it, and respect the seasons is his formula. When truffles are fresh, serve truffles; when strawberries are at the

We gnaw through the La Quinta Sizzler, not leaving a single seed or crouton in our wake, then sit around and stare at the money we have left over. We line up the bills, stack them, stroke them. We talk about our new buddy, Benjamin Franklin. We’re so drunk on calories, we break out the steam iron and run it lightly over each bill, gently smoothing

How to use: Broil, pan-sear, poach, or eat raw (if sashimi-grade). Pro tip: All types of fatty fish, including sardines, herring, mackerel, and anchovies, are good alternatives. I will often travel with canned sardines to serve as a quick snack or to add to a meal, and I have included them in my Better Brain Bowl (page). Just make sure any canned f