Aug 03

About twenty minutes from my house there is a bakery that makes decent bread. But in DC traffic some days it can be more like forty minutes, and it is definitely not worth the drive just for that. The chicken salad there, on the other hand, is a different story. Piled high on chewy chiabbata [...]

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Jul 19

Hispanic countries seem to know a thing or two about avocados, namely simple is best.  As a student I took two study abroad trips, one to Mexico and the other to Spain, and after ten years what I remember most is the amazing taste of avocado in two completely different countries. It says something about [...]

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Jul 11

A recent article in Harvard Magazine suggests that Americans are less and less likely to prepare a home cooked meal. This is not exactly ground breaking news, but what’s interesting are the different factors at play and their confluence towards the same conclusion. It is not just the rise of celebrity chefs or molecular gastronomy, [...]

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May 14

The saying “never trust a skinny chef” made perfect sense to me before I actually became one.  The thought is that most good cooks like to eat, and if they are not pleasantly plump from tasting their own food, maybe the food is not all that good to eat. However the reality is most professional [...]

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May 11

Every self professed chef should have a signature dish, and this is mine.  I created it a few years ago when I was looking for a light entree to serve in the middle of summer. I wanted something healthy, but still full of flavor. Sound familiar? I was inspired by some freshly caught local rockfish [...]

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Mar 21

To say sorbet can be superior to ice cream in its ability to satisfy a sweet tooth is a huge feat.  When made well, and with fruit in its prime, its water base exudes flavor in a way that its creamier cousin can’t compete with. The milk and cream base of ice cream, while lusciously [...]

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Feb 28

Lately I’ve been to drawn to sorbets which might seem like odd timing given we are still in the throes of winter. But when you consider the seasonal fruit available right now, the time is really ripe for the picking. Heirloom navel oranges, for instance, are like a burst of sweet sunshine in the middle [...]

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Feb 14

I have a new resolution to cut back on my daily trips to the market, and utilize what is already in stock in my kitchen. Months can go by without me remembering that, for no particular recipe, I purchased several bags of Beluga lentils to have for a rainy day. The obvious incentive for utilizing [...]

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Feb 03

In a recent post I talked a little bit about my culinary trip to Vietnam and how much I learned from our guide Mai Pham.  Two years ago, on route to the Worlds of Flavor Conference: Southeast Asia, I made a special detour to Sacramento to eat at Mai’s restaurant. As aromas of fish sauce, [...]

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Jan 27

The fact that I have discovered two noteworthy recipes in the last two months which use carrots as their primary ingredient is astonishing to me. While watching my new favorite cooking show “French Food at Home” I found myself inexplicably drawn to Laura Calder‘s preparation of this simple carrot soup. Maybe it is because of [...]

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