May 23, 2008
If you love sushi as much as we do, but have never tried making it at home, you should. It's...
May 22, 2008
As part of our ongoing mission to share interesting facts, knowledge and people from the world of...
May 21, 2008
I'm not a scientist. By any means. But today I'm quite confident that I've discovered something...
May 20, 2008
I don't like chicken liver. Not at all. But when cooked up with sinful ingredients such as Cognac...
May 19, 2008
Our regular readers have gotten used to a steady stream of photos and commentary on cooking, dining...
May 17, 2008
We've suddenly gotten a nice little heat wave here in Seattle. We went from the mid-sixties to the...
May 15, 2008
When the weather starts to heat up nothing is better than nice, cold cucumbers. So mild, crisp...
May 14, 2008
Oh, wasabi...let me count the ways I love you. In the spring when my sinuses are blocked from...
May 12, 2008
I love oysters on the half shell, but if they're too big and briny they can kinda make me gag. But...
May 11, 2008
I love BBQ...chicken, steaks, burgers, chops, shrimp, you name it, but my favorite is barbecued...
May 10, 2008
I have a bit of Irish running through my blood so genetically I love potatoes. Baked, gratin,...
May 9, 2008
There's never a bad time for a roasted chicken. Especially when the weather is still a bit crisp,...
May 8, 2008
Brining, the soaking of meat for many hours or days, was traditionally a method for preserving...
May 7, 2008
What a delight to discover something new at the market! The other day Barnaby went down to...
May 5, 2008
tacos
Did you know that most Mexicans do not celebrate Cinco de Mayo? Unless you're from the Mexican...
May 4, 2008
I have three words for you: Cardamom Crème Brûlée. It's silly how easy it is to make. Just silly! I...
May 2, 2008
Mole
I love Mexican food. So much so that I think I was Mexicana in a previous life. Actually, I say...
May 2, 2008
"Get those skinny ones out of here and bring in the short, pudgy ones!" Would that not be great if...
April 28, 2008
Before you throw away that stale hunk of bread chop it up and make yourself a beautiful panzanella...
April 28, 2008
I worked as an Oyster Shucker at Taste Catering during college. One particularly memorable gig was...

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