Traditional recipes are sacred scrolls, but let's be real - even Nonna would've used a food processor if she had one. I've seen Korean bulgogi tacos that would make both Seoul and Mexico City proud.

The key is respecting the soul of the dish while giving it a contemporary spark. Like adding a splash of Burgundy to your marinara - controversial? Maybe. Delicious? Absolutely.

Modernizing doesn't mean destroying tradition. It's about evolution, like how I evolved from drinking table wine to... well, all wine.