Glorious Tarte Tatin

My first stab at making tarte tatin came back in high school and was a terrible flop. I'd never had tarte tatin before, and even without an existing point of reference I knew something wasn't right. Having just pulled that recipe out of my decades-old collection of recipe cards, clippings [...]

2020-02-05T17:54:52+00:00April 2nd, 2018|Cooking at Home, France, Recipes, Sweet Treats|

Jazz and Soufflé

I know it's not an original consideration, that music and cooking share some common threads. Improvisation, playing around, just making stuff up. Being free with the art form. There's a lot of that in both camps. And both also rely on building blocks, foundational skills that you need to master [...]

2020-02-05T18:20:04+00:00October 6th, 2015|Cooking at Home, Recipes|

Peachy

So many peaches! I was gifted a flat of the luxuriant organic peaches from Frog Hollow Farm a couple of weeks ago. The farm's east of San Francisco, but their peaches are--thankfully--made available at Metropolitan Markets  in the Seattle area each summer. When that box landed in my kitchen, the [...]

2020-01-25T01:28:15+00:00August 6th, 2015|Cooking at Home, Recipes, Seasonal Eats|

Simple Slaw

I've come to accept that I'm a bit of an oddball regarding the degree to which I have an anti-sweet tooth. I played up that fact in the introduction to Salty Snacks, noting that I've long had what I thought of as a salty-tooth where everyone else seemed to have [...]

2014-06-30T19:00:14+00:00June 30th, 2014|Cooking at Home, Food and Drink, Recipes|

Fish Stock: A Kitchen Foundation

You may have heard this reflection before: that stocks are so integral to cooking, the French use the word fond, meaning "foundation," for most stocks used in the kitchen. Fond de veau (veal), fond de volaille (poultry), fond de boeuf (beef). They're the base for countless recipes, including soups, stews, [...]

2013-12-03T22:14:48+00:00December 3rd, 2013|Cooking at Home, Recipes|