These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to hunt them, so I’m typically stuck paying retail when I …
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I’ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is always good fun. Like Portland, Milwaukee, or Brooklyn, it is a place where people understand that work is important, but …
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When you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the other day, it isn’t necessary or desirable to do much to them. In this case, all that …
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The ultimate plan for this roasted pumpkin ice cream is a plated dessert with grilled mochi, miso butterscotch, and a black sesame crumble; I haven’t finished the other components yet, but thought I would go ahead and …
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I’m a an absolute sucker for Italian plums, to the point of being a bit heartbroken that my incredibly generous neighbors’ tree seems not to have fruited this year. Picking them warm off her tree is a highlight of late …
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Perfect Roasted Green Beans The problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get those beautiful, caramelized brown spots on the surface of most of the beans without …
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