[amazon_link id=”B000WOHC8M” link=”true” target=”_blank” size=”large” ][/amazon_link] I’m kind of a freak about sharp knifes. When I cook in other folk’s kitchens I usually find their…
Caramelized Banana and Buttermilk Panna Cotta Panna cotta is a classic Italian dessert, traditionally made from cream and milk set with gelatin, which isn’t vegetarian.…
Amanda Cohen is a bad-ass chef. I had the terrific experience of staging (interning) with her for a few days last year. You should read…
Potatoes with Crispy Curry Leaves How is this for confusing? Curry powder is not made from curry leaves. Good Indian cooks tend to mix spices…
Red Winter Minestrone with Winter Greens Pesto If you are a dedicated locavore, or farmer’s market shopper, or year-round CSA subscriber, you are all too…
An instant-read thermometer might seem like one of those kitchen gadgets you don’t really need. Most of us cook by the seat of our pants…
Savory Cardoon Flan Cardoon: Looks like celery, tastes like artichoke. Oxbow Farm is one of my favorite local farms. They are at several of our Seattle area…
Onion Pakora Pakora are a classic Indian snack food or appetizer, made by coating just about any vegetable (or sometimes fruit) with a chickpea flour…
Black Rice Fritters with Roasted Turnips and Horseradish Cream Although black rice is an Asian ingredient, I think it reminded me in some oblique way…
Red Rice and Avocado with Crispy Burdock Chips Here’s another dish I made with those amazing Reed avocados from ChefShop. It looks a little bit…