*Serves four, as a small plate 4 russet potatoes, peeled and diced into bite-sized pieces canola oil, for frying salt and pepper, to tast...
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My first spring in Seattle and I’m already learning what it means to get ‘hit’ by the passing season. Coming from California, where spring i...
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For the polenta fries: 1 cup of polenta 3 1/2 cups of water 1/3 cup of grated Parmesan cheese 1 tablespoon of unsalted butter 1/2 teaspoon of...
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Originally posted Feb 28, 2012 The last time I felt distinctly overwhelmed for a long period of time was while I was planning my wedding. Often...
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1 pound of salmon, skin-on, fresh or pre-frozen, preferably wild 1/4 cup of kosher salt 1 tablespoon of sugar 1 tablespoon of cognac (optional) ...
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I tend to celebrate Thanksgiving twice: once with my friends (in the form of an annual potluck) and once with my family. What I love about Thanksg...
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At some point, it became expected that whenever I would go home to visit my family, I would bring a delicious baked good (or goods). In some ways,...
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It’s not often that you come across someone who truly loves their job, but after my first conversation with Bryan Davis of Lost Spirits, I was l...
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There's a lot you can do with a tin of anchovies. Once you get over your fear, trust me, a whole new world opens up. After filling you up with pum...
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Serves four 2 tablespoons of dark cocoa sugar* 1 teaspoon of garlic powder 1⁄4 teaspoon of dry mustard 1 tablespoon of dark brown sugar 1 ...
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serves four - six 3 ripe avocados 1 cluster tomato, seeded and diced juice from 1/2 lime 1/4 cup of diced red onion 1 serrano chili, seeded...
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Is it summer yet? We’ve had a few glimpses of warm-weather days in San Francisco over the past month, and every sunny day I rush to pair the sum...