I created this recipe for an Italian friend who was feeeling homesick. She said, “My Mama used to make this wonderful roast, like an American pot roast, but with lots of garlic and, and herbs and wine and…. I’m dying for some!” (Picture her thick Italian accent here, I didn’t have the heart to attempt to duplicate it.) I whipped this up and Marta seemed to feel it came close to her memories of home. It’s so easy to make for a comforting Sunday supper.
This is the best barbecue, poker party, all-beef chili ever. The combination of dried chiles gives it a complex rounded flavor. I serve beans, and the other fun garnishes listed below, on the side for guests to add at their own discretion.
With Thanksgiving only a little over a week away, I wanted to spend some time focusing on my favorite holiday. A couple of days ago, I posted some great resources for ordering an organic (maybe heirloom or heritage?) bird. I highly recommend you make the effort to order one of these more tender and flavorful turkeys. Heritage [...]
This simple pasta dish is reminiscent of great seafood dishes I’ve enjoyed at Fisherman’s Wharf in San Francisco. There is a lot of wonderful, wine-infused broth, so serve the Fisherman’s Catch in a soup bowl or pasta plate.
Last Sunday I was lucky enough to be included in one of the intimate farmhouse dinners at Kurtwood Farms on Vashon. Ex-Seattle chef Kurt Timmermeister (and friends) produce regular Sunday night dinners on his 13-acre dairy farm that are the acme of local eating. Every bite of food — with the exception of 4 or 5 [...]
These light, fresh tacos are popular street food from Mexico’s Baja region whose popularity has definitely crossed the border. There are 4 essential components of great fish tacos: salsa, cabbage salad or relish, grilled or fried fish and corn tortillas. They’re all here, plus I’ve given this a fresh, vivid twist by making a citrus salsa (mind you, this still has plenty of kick) and a very classy slaw that could stand alone as a side dish for any event where cole slaw is called for.
A popular Milanese recipe was the inspiration for this dish. And what a great way to use blueberries when they are at the peak of their season. The sweetness of the berries blends beautifully with thyme in this super simple preparation that celebrates the last days of summer.
When tomatoes are this down-right, decadently delicious, I’m looking for ways to slip them into every kind of dish. One of my favorite recipes from Provence is the classic Tarte Pissaladiere, which typically focuses on caramelized onions. I thought it couldn’t hurt to slip a couple of slices of a Summer Gem or Japanese Truffle on top. And boy, was I right.
The bold flavors of the Mediterranean are a perfect complement to these large, juicy shrimp. This is a a two-step recipe and the shrimp and tomato sauce portion may be baked alone. However, with the addition of the orzo layer, you have the convenience of protein and starch all in one dish. Add sautéed green beans or spinach for a simple, festive supper.
Between the ginger, the honey and the soy—and of course wild Alaskan salmon—Ohhhh boy! Native Americans from the Pacific Northwest have been preparing salmon in this simple fashion for hundreds of years. The cedar imbues the salmon with a smoky flavor while keeping it tender and moist. And this is such a great presentation for [...]
