Stringozzi con funghi (pasta with mushrooms) Living in Seattle, we get some of the best wild mushrooms in the country at our markets, often within…
Superb EVOO infused with Mandarin from ChefShop.com I’m not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love…
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…
Mandarin orange supremes – a delicious way to add sourness When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the…
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…