White Chard Stew
Before we talk about today's soup, I just want to mention that I'll be in Seattle this week for an event at Book Larder - Wednesday evening, October 14, from 6:30-8pm. There will be food/drinks, I'll be signing books, and I hope to meet some of you there! Here's a link to more details , come say ...
At The Studio: Mung Quinoa Power Bowl
I know a lot of you like to see what I pull together for a quick lunch when I'm working at the Quitokeeto studio. I spent a good amount of time there last week, and this lunch was a winner, something I'd definitely make again, and one that checks a lot of boxes - interesting, seasonal, filling, and
Chicory Soup & Camino Photos
As you drive south on Oakland's Grand Avenue toward Lake Merritt, on the right hand side, you'll notice a beautiful exposed brick building. Its lines are symmetrical, and the roof is tiled with waves of red terra-cotta. There are beautiful wood beams framing street-side windows expansive from ...
A Kitchen Visit with Remodelista
For those of who are curious about what the kitchen I cook in is like, I spent a recent afternoon with Sarah Lonsdale from Remodelista . We chatted, snapped some pics, and discussed my thoughts on a range of things - everything from herbs to marble, and I shared a couple of my favorite kitchen ...
Near & Far: Recipes Inspired by Home & Travel
One of the reasons you write a cookbook is to share what you love about cooking with others. It's a feeling, as an author, you hope is infectious. Most of you know by now, I have a new cookbook coming out this week (it will also be published in the U.K., Australia, and Canada in October). It's my
At The Studio: Dragonfruit Vodka Tonic
We don't have an elaborate kitchen at the QUITOKEETO studio. There's a sink, a single induction burner, a huge silver champagne bucket (that floods brilliantly with water and ice-packs for "refrigeration"), a stack of cutting boards, and as you can imagine, no shortage of knives. Preparations there
Magic Ancho Chile Relish
I have a couple of announcements before we dive into today's recipe. First! It feels a bit surreal, but there are only two weeks until Near & Far is released. And, related to the release, there are a number of events in the works. The first will be held on my home turf at CAMINO on 9/17 - there are
Broiled Saffron Dates
If you've been to my house at any point in recent months, you've likely had these dates. They take only slightly more effort to make than placing dates unadorned on a plate. And, there must be something unusually captivating about them because people always ask me how to make them. I think the idea
I've started to post some of the events and book signings I'll be doing in September and October related to the release of Near & Far . First up is a dinner cooked in the amazing fireplace at Camino in Oakland - details here . After that, there will be a number of free signings in October on the ...
Onigiri are so cute! I make these little on-the-go rice balls all the time with leftover rice, and whatever fillings and seasonings are convenient and on hand. You can make them any shape you like, sometimes I'll use damp (lightly salted) hands, other times press them into a mold, for more ...