Mandarin orange supremes – a delicious way to add sourness When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the…
Cast iron skillet This is my skillet. Sure, I have lots of others pots – small saute pans, sauciers, stock pots, paella pans, a beloved…
Vegetarian Minestrone Homemade minestrone has got to be one of the best rainy day foods in the world. Living in Seattle we've got ample opportunity…
Veganized Southern-Style Collard Greens So my brother and sister-in-law were browsing their farmer’s market in Greensboro, North Carolina a few years ago when they spotted…
Cornbread with Jalapeno-Sorghum Butter Last weekend I was making a traditional Southern meal of collard greens, fried green tomatoes and red beans and rice, and…
Hatch chiles are a specialty of the Mesilla Valley area of New Mexico, where a huge festival celebrates the annual harvest and roasting season. In…
I first heard about Ubuntu when Chef Jeremy Fox won a Best New Chef award from Food and Wine in 2008. I was thrilled to…
Roasted Potato and Asparagus Tacos with Kohlrabi Slaw Soft tacos in a Mexico City form factor: just a fistful of delicious ingredients in two soft,…
The second annual Seattle Luxury Chocolate Salon is coming up again on July 12. I was a judge last year and was impressed with the…
Crispy soba pancakes Last week I asked my friends "Tell the truth: isn't crispy the best part of any dish?", and got impassioned responses, ranging…