Brussels Sprouts Gratin Brussels sprouts are such a trendy ingredient, and we’ve all learned how terrific they are roasted or sauteed at high heat until…
Anti-griddle Pudding Pop, Bruleed Mango, Black Sesame Tuile This was my dish for the MasterChef auditions that took Seattle by storm last weekend. I…
Tiny eggplant, rubbed with spices and ready to roast I didn’t have a definite plan when I picked up these gorgeous little eggplants, I…
Flaky Maldon (aka the world’s greatest sea salt), my personal favorite Ask a professional chef to taste and evaluate a dish, and odds are that…
Creamy Grits with Crispy Leeks, Leek Jus, and Cilantro-Epazote Pesto Breakfast for dinner doesn’t have to be just pancakes or eggs and toast. I…
Grapes four ways Never stop playing with your food! This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it…
Black bean soup with orange-jalapeno salsa Years ago I used to make a (supposedly Cuban) black bean soup that included a fair amount of…
Gâteau de crêpes with chocolate pastry cream and dulce de leche Sometimes I read a recipe and it burrows into a corner of my…
Caramelized Cauliflower Frittata Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed…
Arroz a la Mexicana (or Arroz Mexicano, Arroz Rojo, Spanish Rice) Arroz a la Mexicana (also known as Arroz Mexicano or Arroz Rojo) is…