An Introduction to Buying and Eating Sustainable Fish and Seafood

September 16, 2013
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Sustainable. That word gets bandied about a lot nowadays in reference to everything from clothing to cars to construction. But nowhere is it more important than regarding our world’s oceans and the seafood life they support. But what does it really mean? How do we define sustainable seafood? Like anything else when talking about the […]

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All about Eggs~Part Two; How To Cook Eggs For Best Results

August 26, 2013
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Click here to read All about Eggs~Part One; Practicalities which discusses how chickens are raised effects the quality of the egg, the benefits of pastured raised eggs, egg myths and facts, how to purchase and store eggs, and food safety. This post will cover the various methods for cooking eggs to get the best results. Cooked in […]

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All about Eggs~Part One; Practicalities

July 27, 2013
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“The Incredible, Edible Egg!” Chances are, if you remember that commercial jingle then you might be of a certain age. Old enough to have seen the humble egg go from every day breakfast item, to founding member of the food “pyramid” seen in every 7th grader’s nutrition textbook, to being disparaged as unhealthy. The egg […]

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Summer Beet Salad with Corn, Cucumber and Basil

July 8, 2013
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Beets seem to strike two types of reactions in people; they either love them, waxing poetic, or dislike them with a passion usually reserved for people who steal your parking space at the mall. I am firmly in the “love” camp, though I came late to the party in my affection for beets. People who […]

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Poached Salmon with Creamy Dill Sauce

June 29, 2013
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Summer has arrived with a bang, seemingly overnight. There are “excessive heat warnings” all over Southern California this weekend with temperatures expected in the 100-110 range. If you’re still willing to cook, I’ve got the perfect meal for a warm night or a Sunday brunch served al fresco. And if you’ve never poached fish before, […]

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Roasted Asparagus Gremolata

June 3, 2013
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Some recipes are are so brilliantly simple you want to slap yourself for not thinking of it first. This is one of those recipes. I’m fortunate to work with a few talented chefs from whom I gain inspiration every day. I’ve made classic gremolata for osso bucco dozens of times, and even used orange zest in lieu […]

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