Chanterelle Tostada These tostadas had a very simple inspiration: wildly inexpensive chanterelles. Although they grow prolifically in the Pacific Northwest, I’ve never learned how to…
Austin-Style Breakfast Tacos I’ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is…
Porcini, Potato, Apple When you have beautiful ingredients like the fresh porcini mushrooms (aka cèpes or king bolete) that I found at Pike Place Market the…
Roasted Pumpkin Ice Cream The ultimate plan for this roasted pumpkin ice cream is a plated dessert with grilled mochi, miso butterscotch, and a black…
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…
Mission Chinese Food-Style Tofu with Radish and Shiso When my wife and I were in New York for the James Beard awards a few months…
Baby Zucchini and Blossoms with Sofrito Every gardener loves to lament that they get overrun with zucchini and have to resort to baking too much…
Whole Bean Ful Medames – With Fava Beans or Marrowfat Peas Ful medames is sort of the national breakfast of Egpyt, though it has spread…
Lentil and Cucumber Salad This salad is great to have in your back pocket for summer potlucks and picnics (*). It is easy to make,…
Chickpea and Saffron Pilaf with Crispy Onions The secret of this pilaf is using the flavorful oil leftover from making the crispy onions to saute…