I’m in the middle of a two-week stage at Canlis, a terrific fine-dining restaurant in Seattle. [The stage is over now, and I've written a little about what I learned.] One of the many delicious items on Chef Franey’s menu is an asparagus with sauce gribiche. At Canlis we use much more classical French technique …
Apparently these are among my favorite ingredients for late-night culinary experiments, probably because there is so much that can be done with them raw. By playing with different cuts, you can achieve suprising and pleasing textures. The flavors are so automatically compatible, it is hard to do anything wrong.
This would work great as an appetizer …
The first rule of potstickers is that you can never make enough potstickers. At least in my family, we fight over the last few like seagulls over a spilled bag of kettle corn.
If you haven't had them, potstickers are Chinese or Japanese pan-fried dumplings with a savory filling, dipped in a soy, vinegar and sesame …
Bangladeshi-Style Fried Zucchini
Jeffrey Alford and Naomi Duguid are one of the greatest cookbook writing teams alive today. Their ability to travel the world and fully engage with the people they meet allows them to bring back incredible stories, photos and recipes.
I’ve owned Home Baking: The Artful Mix of Flour and Traditions from Around the World …
Never stop playing with your food! This is one of my favorite kitchen creativity games. Take a single ingredient, and cut it as many ways as you can think of, then observe the way the cuts and textures change your perception. Then take it a step further and let those new perceptions suggest simple flavor …
Caramelized Cauliflower Frittata
Cauliflower has a split personality. Boiled or steamed, it is kind of cabbagey, bland and slightly bitter. But roasted or sauteed until it has lots of dark brown caramelized spots all over, it becomes luscious and savory and altogether craveable. Deep fried, it is so good that my wife and I …
Vegetarian ceviche
Traditional ceviche is raw or lightly cooked fish and shellfish, marinated in citrus juices. Variations of it are served throughout Latin America. Each country has its own special twists on the ingredients, sauce, or crispy accompaniments.
Obviously it isn't the same thing, but you can absolutely make a vegetarian dish that capitalizes on …
