Risotto is one of my favorite ways to highlight Spring ingredients. This is a version of a recipe I’m serving to a big group for Washington Green Schools this week. Depending on what ends up being fresh, I’ll probably …
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Mole (or, rather, moles, since there are many varieties) is shrouded in legend. The dried-chili based sauces, rich with chocolate, spices, herbs and nuts or seeds can contain up to 36 ingredients, each of which has to …
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Hopefully we are at a point now where it is no longer considered a faux pas to, you know, actually cook a vegetable. I know there was a time when all vegetables were indiscriminately boiled to death. Then came the …
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Considering that I’ve posted a fair number of Korean recipes over the years, it seems odd that I’ve never written down my favorite Korean dish of all: bibimbap. Pronounced “bee-bim-bop”, bibimbap is simply a bowl of hot …
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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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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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