Fig and Endive Salad
This simple autumn salad comes together in minutes and yet it presents well enough to serve for a dinner party. With sweet figs, salty ricotta salata, and a crisp bed of shredded endives dressed in a roasted almond vinaigrette there’s no shortage of flavors, textures and colors to keep senses ...
Matsutake Gohan (Pine Mushroom Rice)
In Japan, the seasons play a central role in determining the flavors and colors of the food. While greenhouses and modern transportation networks allow “seasonal” produce to be had all year round, there’s an irresistible draw to the fleeting seasonality of ingredients. That’s why there’s still a ...
Basic Tomato Sauce
One of the first things I learned how to cook as a kid was a basic tomato sauce (a.k.a. marinara sauce). It’s the basis for so many dishes and sauces from lasagna to eggplant parmesan, and despite its apparent simplicity, it’s actually quite complex. What you add to the sauce and how you treat each
Soboro Don (Chicken Rice Bowl)
Like most things in life, the rules of cooking aren’t set in stone, and there are always exceptions. I’ve never been a big fan of certainties, and so for this Soboro Don (そぼろ丼) I’m going to tell you do break the rules and do something unthinkable for a classically trained chef. In most cases, ...
Roasted Eggplant Tomato Salad
Sun-ripened tomatoes and smoky grilled eggplant are the stars in this simple, yet delightfully flavorful late summer salad. Head over to PBS Food to get my full post, including techniques on grilling eggplant, and making a tomato water vinaigrette. continue → The post Roasted Eggplant Tomato Salad
Chili Lime Grilled Corn Salad
I’ve just returned from spending three incredible weeks cooking for some of the most influential people in the world on a ranch nestled in the mountains of western Colorado. The vistas were grand… the sunsets dazzling… and the night sky mesmerizing. Breathtaking views aside, the remoteness of the
There’s a special place in my heart for dumplings. Whether they’re fried, boiled or steamed, there’s a marvelous synergy that happens when you take a savory filling and stuff it into what is essentially an oversized noodle. In Japan, nothing typifies dumplings more than Gyōza (餃子). Whether you’re