NEW YORK — Look carefully at the photo next to Lee Kalpakis' recipe for hot dogs with fried leeks and sauerkraut, and you might notice a small intruder: A honeybee has invaded the outdoor dinner shot.
“It’s helped me to be a more efficient cook,” says the one-time food stylist, recipe developer and private chef. “You’re cutting out the fluff a little bit.” She also takes a high-end protein — scallops — and throws them into a cast-iron skillet, adding peas, shallots, white wine, lemon zest and prosciutto.
Living in a camper through winter snowdrifts and August humidity — with her partner, Sean, and dog, Mac — taught Kalpakis a lesson we all need to be reminded of: Stay flexible.
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