To me the concept of grazing is irresistible: consuming less of more. It’s also liberating; it frees us as cooks from the pressure of a main course, alleviates the expectations of what comes first, second, and what goes on the side. It’s about consciously eating small portions of multiple dishes made with thought and intent, embracing the notion of the seasons, and being inspired what’s ripe and most flavorful at the moment.
It’s a concept that has become the norm for me and my husband. Grazing is eating the way we want to, not the way we’ve been conditioned. And for us, it’s a habit resulting from a few weeks spent getting lost down cobblestone streets in the south of Spain.