A few days ago I was surfing my RSS reader for a few minutes before bed, when this post from Alex and Aki hit me like a ton of bricks. I’ve seen compressed watermelon before, but I don’t think I’ve ever given any …
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Three Easy Banchan (Korean Side Dishes) No Korean meal is complete without a selection of at least a few banchan - the small side dishes that are served in the middle of the table for everyone to enjoy. Banchan are …
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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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