The idea for these came from a packaged Japanese snack that I find totally addictive. It is easy to make at home, and then you can adjust the ratio of heat, orange zest, salt, and the tongue-numbing zing of the …
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Whenever I get my hands on a rare or expensive ingredient, I look for ways to feature it in a simple, pure form that shows off the natural beauty and flavor. These porcini are only available for a weeks a year, and …
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It is traditional for Hanukkah to eat foods cooked in oil, but after a few days of killer latkes and bunuelos, I think we all feel the need to lighten things up a bit. These black rice fritters are pan fried, creating a …
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The first time I had fried artichokes was at a little place in our neighborhood called Supreme; they went out of business shortly after we moved in, or I’d probably have the artichoke equivalent of a beer belly by now. …
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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 …
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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 …
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