I know I’ve said here very publicly that the next thing I wanted to do was open a small restaurant. Well, sometimes incredibly cool opportunities happen when you least expect them. The chance to work with alumni of the …
Read More
The $64,000 question for Thanksgiving with vegetarians is what to do about the main course. There are two schools of thought: Personally, I'm more in camp 2, at least if I'm joining an omnivorous Thanksgiving. It just …
Read More
Let me say for the record: I have no desire to eat bacon. I prefer for pigs to keep their own bellies and backsides. However, I’m not at all opposed to having good ways of adding crispy, salty, savory, smoky goodness to …
Read More
No, this isn’t a miniature cake. It is actually 6 inches in diameter, and, I don’t know, 6 inches tall and serves 8 pretty handily. I’m a pretty lousy pastry cook. I typically don’t have the patience or skills to …
Read More
Earlier this week I had the pleasure of cooking a five-course dinner at Cafe Flora as a benefit for City Fruit, a wonderful organization here in the Seattle area that harvests thousands of pounds of fruit from trees …
Read More
This was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still …
Read More