Ok, I know I haven’t posted on this blog in years. I wasn’t really planning on restarting. But this was crazy delicious and I figured…
Chanterelle Tostada These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to…
Austin-Style Breakfast Tacos I’ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is…
Porcini, Potato, Apple When you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the…
Roasted Pumpkin Ice Cream The ultimate plan for this roasted pumpkin ice cream is a plated dessert with grilled mochi, miso butterscotch, and a black…
Italian Plum Upside-Down Cake I’m a an absolute sucker for Italian plums, to the point of being a bit heartbroken that my incredibly generous neighbors’…
Perfect Roasted Green Beans The problem with roasted green beans, whether you do them in the oven or in a hot skillet, is to get…
Fried Pita Bread with Fava Beans and Zucchini Good pita bread (usually from Basson Bakery) is a staple in our house, which sometimes means we…
Mission Chinese Food-Style Tofu with Radish and Shiso When my wife and I were in New York for the James Beard awards a few months…
Baby Zucchini and Blossoms with Sofrito Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much…