Arancini Di Riso Arancini. “Little oranges”. Only these guys aren’t quite so healthy as a piece of citrus. They are actually balls of risotto, stuffed…
The general idea for this lightly cooked zucchini carpaccio came from Paul Bertolli’s magnificient Cooking by Hand, which I’ve reviewed here. I was looking…
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…
Pan-Roasted Tomatillo Salsa Verde Green tomatillo salsa, aka salsa verde. Most people are familiar with it, but never make it. We think it only comes…
Raspberry-Blueberry Buckle A long time ago (the late nineties) in a galaxy far, far away (Milwaukee), I used to play a lot of pool. One…
Cheese Battered Onion Rings and Stout Chocolate Malt I don’t eat onion rings nearly enough, considering how much I love them. I guess I’m eating…
Only worth doing if you have a garden, or at least farmer’s market produce from today. Super simple but a pretty amazing pop of gazpacho-like…
On the way home from the farmer’s market, Sarina and I joked that I wouldn’t be able to resist playing with the molecular gastronomy toys,…
More groovy new street food in Seattle! Marination Mobile is prowling the streets, dishing up “Hawaiian and Korean curb cuisine”. I’m presumably living right,…
I’ve been a vegetarian for almost 25 years, which means I’ve probably answered the question “Why are you a vegetarian?” about 25 million times. Usually…