I first tasted the classic French sauce gribiche when I was interning at Seattle’s landmark Canlis restaurant. Chef Franey serves it with asparagus, which is superb. I like it equally well with quickly braised Belgian …
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These broiled tofu skewers are a street food in Japan, grilled over wickedly hot charcoal. You can create a similar effect using your broiler. If you do it this way, it is still fun to add the skewers afterwards so …
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This risotto packs a powerful mushroom intensity. I finely chop a whole pound of mushrooms in a food processor, then saute them in olive oil until they give up all of their liquid and develop deep flavor. This is …
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I love to make this tart using a variety of potato that is blue all the way through. The presentation really shows off this beautiful vegetable. You can of course use other varieties. It is nice if they are small …
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Have you ever wondered what the difference between crostini and bruschetta is? A crostini is generally a hard, crispy toast, while bruschetta is rustic bread that has been brushed with olive oil and grilled. When I …
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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 moules marinières that I see folks eating at French …
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