During the summer I eat as much fresh corn as I can, while it's tender and sweet. Corn on the cob is simple and classic, of course, but sometimes it's a little inconvenient to eat. So I like to cut the kernels off the cob and toss them with just a bit of olive oil and vinegar to create a light ... continue reading...
Hog Island Oysters, Napa
My favorite oysters are, without a doubt, from the Hog Island Oyster Co, whether at the Ferry Building in San Francisco or at the Oxbow Market in Napa. So while D and I were in Napa this weekend, we dashed over for a quick lunch. It's particularly fun to sit at the bar and ... continue reading...
Ojiichan’s French toast
My grandfather, Ojiichan, was a quiet man of many talents. He was a chemist, a skillful gardener who grew wonderful tomatoes and strawberries in New Jersey, and an elegant calligrapher - I still remember his precise handwriting as he showed me the Japanese characters for my favorite ... continue reading...
L2O
Michelin came to Chicago last November, and two restaurants, Alinea and L2O, received three stars. Alinea's three stars were widely expected, but L2O's honors came with some drama when the chef, Laurent Gras, followed Michelin's announcement the very next day with a surprise announcement of ... continue reading...
Chilaquiles verdes
Besides the mole at Palo Alto Sol, I think my favorite Mexican sauce is salsa verde made with charred tomatillos and poblano peppers. The flavors are so bright and piquant that I never get tired of them, especially when teamed with lots of cilantro. Salsa verde makes fantastic chilaquiles, a ... continue reading...
Schwa – fact or fiction?
Schwa is perhaps the most mythical restaurant in Chicago. The general consensus seems to be: amazing food, genius chef (Michael Carlson), unconventional dining experience, frustrating and near-impossible to get a reservation. Since opening in 2005, Schwa's mythology has taken on a life ... continue reading...
Kitchen Table at the Aviary
There are many things I like about the Aviary. Of course, I like the drinks and the food. I always like spending time with the wonderful people who work there. And I like the feeling of watching the Aviary grow and change, from opening weekend, to the development of tasting menus, ... continue reading...
Alaskan beer battered halibut
I was born in Alaska, where my parents lived for a few years. In addition to some funny stories, amazing photos, and the very cute baby-size mukluks that currently reside on my bedroom bookcase, my early childhood in Alaska also yielded a fantastic recipe for beer battered halibut. My lower-48 ... continue reading...
Chocolate cherry oatmeal pecan cookies
These cookies are packed with delicious things - toasted pecans, dried cherries, plenty of dark chocolate, and enough oats to seem "healthy." They're also fairly quick to put together. Of course, you could customize as you like - toasted walnuts or even pistachios, dried cranberries or ... continue reading...
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