While Seattle has slowly come around to allowing street food vendors under somewhat onerous regulations, Portland has been nurturing this scene for years, with a huge and obvious benefit to civic life. I’m hoping every …
Read MoreTwo cans of Pringles later, my studio was in ruins I couldn't agree more with Chef Richard. Properly crispy latkes, the well-browned cheese atop lasagna, a simple but crispy corn quesadilla, or good homemade …
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Amuse bouche of avocado, kumquat, green onion, jalapeno, mint So I came home with some kumquats, and, in the mood to just play with a fun ingredient, set about creating an amuse bouche. I never meant it to be part of …
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Superb EVOO infused with Mandarin from ChefShop.com I'm not the first person to observe that Americans have a crazy, conflicted relationship to fat. We love it, and eat far more of it than probably just about any …
Read MoreMandarin orange supremes - a delicious way to add sourness When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the same thing. The sour taste buds fire when an acid meets water …
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Ask a professional chef to taste and evaluate a dish, and odds are that if they think it needs something, that something will be salt, acid, fat, or crunch. Today, we’ll take a look at salt, and over the next few …
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