When It All Goes Wrong – Making Your Food Pop Part 5

So I came home with some kumquats, and, in the mood to just play with a fun ingredient, set about creating an .  I never meant it to be part of this series, but that’s how it worked out.

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Salt
Acid
Fat
Crunch
A Telling Failure

If you aren’t familiar with them, an amuse is just what it sounds …

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Stringozzi (or linguini) con funghi – Simple pasta with mushrooms – Recipe

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 hours of being foraged. The bounty of morels, chanterelles, porcini, maitake, and dozens of other varieties is astonishing. Sometimes I forget how delicious cultivated button mushrooms can be.

This bag of beautiful …

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Spare The Fat, Spoil The Flavor – Making Your Food Pop, Part 3

I’m not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love it, and eat far more of it than probably just about any other country in the world. God knows we have the obesity epidemic to show for it. At the same time, we fear it mightily, speaking …

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Brussels Sprout Gratin – With Heretical Technique – Recipe

Brussels sprouts are such a trendy ingredient, and we've all learned how terrific they are roasted or sauteed at high heat until caramelized and nutty-tasting. Still, sometimes it is good to look back to a more traditional technique. Dare I say it: French technique. Enter the gratin.

A gratin is basically anything (usually a vegetable) baked …

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Anti-griddle Pudding Pop, Bruleed Mango, Black Sesame Tuile – Recipe

 

This was my dish for the MasterChef auditions that took Seattle by storm last weekend. I guess it must have been ok, it earned me a callback for a second round interview. There were no cooking facilities for the audition, so the judges made allowances if your food was intended to be served …

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Triple Smoky Macaroni and Cheese – Recipe

 

The last time we talked about mac and cheese, it was this double-crust version which is pretty great and crunchy. But ever since a friend brought us a superb traditional mac to have in the freezer after our first kid came was born, I've had in mind to revisit the classic. The parts that I …

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The Value of Acid – Making Your Food Pop, Part 2

When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the same thing. The sour taste buds fire when an acid meets water and releases hydrogen ions in your mouth. End of chemistry class.

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Salt
Acid
Fat
Crunch
A Telling Failure

At least in America, acidity is a quality frequently missing from home-cooked meals, …

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