A biography for Brad Leonehasn’t been written yet.
“I grew up in the northernmost parts of New Jersey, known more for lush forests and old farmland than industrial wastelands and fist pumping.”
“I'm a big Sunday guy. I'll do some wood work in the morning, making tables, cutting boards, desks, whatever with my buddy Adam. I usually start cooking dinner early.”
“Since my job as Test Kitchen manager requires me to hit the Union Square farmers' market and various grocery and specialty stores on a daily basis, I get dinner inspiration during these trips.”
“I live in a second-floor apartment. So when I'm grilling in the backyard, I want everything in one place.”
“I was once fortunate enough to live close to a strawberry farm, and I'd always get excited to drive past it on my way to and from work. Every day, I'd roll down the windows and take in that sweet, almost candy-like smell that was so strong it filled the whole area, including my car.”
“Strawberries are like tomatoes for me; I just won't eat them year round. I'll happily wait for them to come into season, then I gorge like a brown bear eating salmon before hibernation.”
“I'm a big archery person. I grew up shooting bows. Some people play golf, I do this.”
“Dry-aging happens when meat has been left to hang out in a temperature- and moisture-controlled environment. Over time, the meat's natural enzymes begin to break down the connective tissue and rid the meat of moisture, which results in a rich, nutty, and tender piece of beef.”
“Most chefs only use and need a handful of knives - even if they own 25, they usually grab the same four or five.”
“Life's tough on the body and I'm a big fan of preventive maintenance.”
“I grew up and fell out of love with hunting, though I still appreciate the meats I grew up eating: braised rabbit, pheasant jambalaya, snapping turtle soup, and venison backstrap with eggs.”
“I use my non-stick pans as very specific tools. They're my egg pans. They live by themselves, in a cabinet. They go in their own home. They will never get scratched.”
“There's a new holiday tradition in my life, and it comes with an open door policy. Starting at 11 a.m. on Christmas Day, friends, family, whoever, is welcome to swing on through my place - I'll be cooking and drinking from morning till night.”
“I cannot stress this enough: the difference between a bowl and a smoothie is the time it spends in the blender.”
“They may be small, but microgreens are intensely flavorful, ranging from sweet to spicy to tart to sour.”
“And knife making is as much art as science, as far as I'm concerned: Forging metals from an old farm tool into a blade thin enough to effortlessly cut a tomato yet strong enough to mince ginger, all while looking beautiful, is comparable to Ginger Rogers dancing backwards in heels.”
“For me, shaping and sharpening knives is the perfect mix of a day of metal and woodwork, and seriously scratches my lifelong itch to make something with my own two hands - be it squid-and-veggie ramen or the fiberglass finish on a surfboard.”
“There's a real connection and respect between you and the food that you have to hunt and gather yourself.”
“Use a rubber spatula when you make eggs. Maybe a wooden spoon.”
“I'd love to hang out with sheep farmers in New Zealand for a week.”