These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to hunt them, so I’m typically stuck paying retail when I …
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When you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the other day, it isn’t necessary or desirable to do much to them. In this case, all that …
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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 those beautiful, caramelized brown spots on the surface of most of the beans without …
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Good pita bread (usually from Basson Bakery) is a staple in our house, which sometimes means we end up with a few stale loaves. I’ve gotten in the habit of tearing them into bite sized pieces, fry-toasting them in olive …
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When my wife and I were in New York for the James Beard awards a few months ago, we were wandering around the Lower East Side, and I was hungry (as usual). We turned a corner, and I spotted Mission Chinese Food’s New …
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Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much zucchini bread or, worse, ringing the doorbell, dashing and leaving them on people’s doorsteps. Well, let me tell …
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