What a phenomenal Saturday morning it was yesterday. It was such an honor to be asked to judge the Ready Set Go...Cook (friendly) competition at the University District Farmers Market, an annual affair that pits two Seattle chefs against each other using their pick of items from market vendors. My [...]
It was going to be a busy couple of days this past weekend and I was determined to not try to do it all myself. Our annual summer party sees a good crowd come to the house, but I'm also in prime training for the Breast Cancer 3-Day in a month's [...]
I'm wildly overdue in sharing news of release of the latest cookbook project I've worked on. Delayed in large part because I was up-to-eyeballs in work on the newer book, Gourmet Game Night, which just went to bed this week. Coming up for air and getting caught up! Memorable Recipes [...]
A quick follow-up to the previous post about my dad's grilled whole salmon recipe. Here's how it turned out for me on Friday night. Such a glorious meal! Before: Despite my notes in the recipe about the benefits of head-on salmon, [...]
Boy, I just experienced something of a flood. And it's not from the Seattle rain that fell this morning after a near-month dry spell. I had determined to honor my dad by sharing with you his family-famous recipe for grilled whole salmon. "I'll need a few photos to accompany this," [...]
I almost forgot that I'd contributed recipes to the June issue of Cooking Light. Some magazines, particularly the larger nationals like CL, have really long lead times for the articles. I'd turned those recipes in well over a year ago and moved on to many other things in the meantime. [...]
I've had a Blondie comic strip tacked just above my desk for a while now. In it, Dagwood's playing poker with his pals, shuffling the cards only to have them all fly out of his hands with a P-R-R-R-T (one of those clever comic sound effects). The others decide that Dagwood's [...]
This is a simple little technique that I picked up somewhere in the course of my culinary development a couple of decades ago. I have a feeling it morphed out of having had that peler à vif technique drummed into us at cooking school (a technique I use pretty often, as [...]
This is one of the easiest, tastiest dinners that has become a reliable favorite on nights when I don't have inspiration for much more. Like last night. Just three things to buy at the store: chicken thighs, yogurt (and no, you can't use nonfat yogurt for this, not allowed) and [...]
I fell in love with endive while at cooking school in France, one of many ingredients I'd had little interaction with before embarking on that adventure. Among salad greens, endive has a bit more character and flavor than everyday lettuce, not as bitter as radicchio, and is more versatile than [...]