From the category archives:

Chef Technique

Raw Fish Revolution: A Recipe

March 5, 2010

The Italians call raw fish crudo and the Japanese, sashimi; even the Spanish have a word for their citrus soaked raw fish preparation, ceviche. But what is the word for the dishes that American chefs create with uncooked fish? Naked fish?…

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Cook Like a Chef, Even if You Don’t Know One

February 24, 2010

Knowing where to look for culinary answers is key to cooking a great meal

Not every food lover has the opportunity to turn to a celebrated chef for help whenever they have a food question. That’s why I treasure the fact…

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Delicata Squash with Browned Butter and Sage Recipe

December 21, 2009

One of the best things about being a gastronome and a restaurant professional at an award winning restaurant is that my work environment is a constant source of inspiration. Some of the dishes we serve at the Osteria are incredibly complicated…

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An improvised recipe for Maryland Crab soup

July 29, 2009

(Photo credit: from Diane at White on Rice)

There’s something really beautiful about having the confidence and skill to improvise. Musicians do it when they see beyond the black notes on a chart and close their eyes to jam. It’s the…

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Chef Suzanne Goin’s Savory Fruit Salad Recipe

July 23, 2009

I love eating salads, don’t get me wrong. But when it comes to eating out, I skip the leafy greens for the instant gratification of ordering a complex entrée that takes just minutes to come to the table, rather than…

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The Rosetta Shallot

June 19, 2009

Sometimes it’s the smallest lessons that have the power to change every aspect of the way you think. Some people call that life changing moment a “shift”. Oprah branded the concept and named it the “Aha” moment.

If I were an…

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Think Like A Chef: Quinn Hatfield

April 17, 2009

I’m lucky to have chefs for friends. It’s one of my most favorite benefits of working in the restaurant business. Not only are professional cooks really entertaining to hang out with* they also are invaluable resources when it comes to…

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April Fool In the Kitchen

April 1, 2009

Ask any of my friends and they’ll tell you I can’t lie. At least, I don’t have the skill to lie and get away with it. If there’s a practical joke being played on someone, I want to scurry over…

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A Beet Recipe for My Mother

March 28, 2009

I became mortal last week. One phone call and one letter took away that lingering innocence of youth and reminded me that no one, not even myself, can live forever. Here, in the center of my being, is the undeniable…

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How to clean and cook Dungeness crab

November 18, 2008

This week marks the beginning of San Francisco’s Dungeness crab season. Starting mid November and ending in May, you’ll find seafood lovers celebrating the return of their favorite 10-legged creatures with crab parties and a myriad of crab-centric meals.

If…

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