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Artichaut Marinières – Artichokes Cooked in White Wine and Garlic – Recipe

I found these stunning dark purple baby artichokes at Pike Place Market, and their appearance reminded me of mussels, which got me thinking of the bowls of that I see folks eating at French restaurants. I figured the artichokes would gladly give themselves over to the same treatment: a steaming bath of white wine …

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Crispy, Garlicky Smashed Potatoes with Gremolata – Recipe

A whole head of garlic.

This is one of those recipes you can become famous for with your friends and family. It is very easy to make, you just have to have the nerve to use a whole head of fresh garlic and plenty of good olive oil, and the patience to roast the potatoes until …

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Sephardic-Style Breaded Cauliflower in Lemony Tomato Sauce – Recipe

As I've mentioned before, I'm lucky enough to have married into a family of excellent cooks from the Sephardic Jewish tradition. This is another terrific dish I learned from Noni Sophie, my wife's grandmother. 

It might sound crazy to bread something, fry it until it is crispy, and then "ruin" that crispiness by soaking it in …

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Buttermilk Spoonbread (Individual Corn Puddings) – Recipe

If a French souffle moved to Georgia and married a pan of cornbread, their offspring would be this classic Southern spoonbread. Tender, creamy and dead-easy to make, you should have this in your repertoire when you want a side dish for a bowl of vegetarian chili or a mess of collard greens.

You can take this basic recipe …

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Chanterelle Mushrooms with a Corn Sauce and Asian Pear Slaw – Recipe

I love chanterelles with corn, and I love corn with ginger. Using the transitive property of delicio-algebraics, I determined that I'd like chanterelles with ginger. Heck, why not all three together?

Grant Achatz has famously made a corn sauce in sheet form, by cooking pureed corn kernels until the natural starch thickens the juice, and then …

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Potato and Fennel Gratin – Recipe

Nothing complicated here, just a rich, comforting potato gratin, tweaked with a bit of fennel. I don’t cook with cream often, but when I do I like to keep the flavors simple and clean so that the pure dairy sweetness comes through.

Homemade garlickly breadcrumbs make all of the difference. I save every stale bit of …

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Skillet Street Food – Seattle, WA – Restaurant Review

Skillet Street Food in Seattle, WA

Skillet is easily the most talked about mobile restaurant in America. In many other countries, street food is a highly developed art form, but in America it has been left mainly to "roach coaches", hot dog stands, and (often fantastic) taco trucks. CIA-trained chef Josh Henderson and foodservice veteran Danny …

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