From the category archives:

Chef Recipes

Strawberry Rhubarb Compote with Pistachios

July 21, 2010

Some words carry flavor. Speak aloud the familiar syllables of coffee, chocolate or toast, and the brain fires memories of taste. Flash: a steaming cup of Sumatra, soft and gently acidic washes over your tongue. Your first taste of waxy…

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A Healthy Granola Recipe = A Virtual Hug

March 10, 2010

I’ve been thinking a lot about a very special person in my life that’s about three thousands miles away from a great big hug I desperately need to give her. Bleak hours are the time for embraces, warm cups…

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Goodbye to the ‘Naughts

December 31, 2009

This first decade of the new century has been a doozy. In just ten years, life stories have been written and re-written by time, chance, good fortune, and circumstance. These first ten years have been marked wonderful little moments,…

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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…

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A Seafood Recipe–Inspired by an International Fish Market

October 5, 2009

The alarm went off at 6 AM—an uncharacteristically early wake up call for someone who waits tables past midnight. Eyes hazy from a lack of sleep, I stepped into the warm shower with dreamy thoughts of an…

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Thank you, Shelia Lukins

September 7, 2009

The New Basics Cookbook was the first cookbook I ever bought. The year was 1993 and I was a fish-eating vegetarian (I didn’t know the word pescatarian yet) in search of a way to eat good food on a…

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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.…

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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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Market Vegetables with Meyer Lemon Cream Recipe

May 28, 2009

As a food lover, working at a restaurant can be a wonderful and cruel thing. You’re surrounded by food and required never to take a bite. You may be hungry but there’s no time to eat (and the last…

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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…

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