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…
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…
Mandarin orange supremes – a delicious way to add sourness When cooks talk about “acidity”, what they mean is simply sourness. Scientifically, they are the…
Flaky Maldon (aka the world’s greatest sea salt), my personal favorite Ask a professional chef to taste and evaluate a dish, and odds are that…
I’ve been a vegetarian for almost 25 years, which means I’ve probably answered the question “Why are you a vegetarian?” about 25 million times. Usually…
When I was a sophomore in college, a woman in my class named Katherine Brodsky died because she never imagined that a bowl of chili…
I had an interesting experience yesterday. I was in the kitchen at Cafe Flora, pureeing the lentils, onions and pecans for our pate platter and…
As you might have guessed, my home cooking tends to somewhat ambitious meals, even on “school nights”, and that sometimes leads to pretty substantial messes.…
If you love to cook, you are probably going to fall in love with knives. I’ve had many of them over the years, but I’ve…