From the category archives:

Cal/Euro

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?…

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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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No Fail Potato Leek Soup Recipe

December 14, 2009

I’m not a chef, but I do spend a lot of time with professional cooks.

I work in a restaurant several nights a week and I like to show up early and take a few minutes of my off-the-clock…

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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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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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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…

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Zuni Café Whole Chicken and Bread Salad Recipe

March 21, 2009

Perfect Sunday Supper–Best Whole Roasted Chicken recipe

Great restaurants are beguiling, addictive places that create dishes so captivating that guests are rendered awestruck and wanting more. Great chefs—people like Keller, Achatz, Goin, Adria, Batali, Waters–can turn ordinary…

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A dish with Alice Waters

August 1, 2008

There’s something so wonderful about cooking from a recipe. By following the directions, ingredient for ingredient, you are, in a sense, channeling the culinary spirit of the chef that created the dish. When the dish is complete…

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