People say we don't have seasons in LA. Oh but we do my friends, we do. For example, now is Artichoke Season, a time when (if you're lucky) you can find a farmer harvesting huge heavy artichokes with a long stem still attached. The artichoke head that we eat is ...read more
Take two umami powerhouses and wed them with moist heat and you get a dish of extreme simplicity that’s astonishingly flavorful. Sonoko Sakai is a Japanese friend who is a gifted teacher. Listen to her talk about making Dashi here. Change Up: Because I’m lucky and live in SoCal ...read more
I've been intrigued by the gluten free mix Cup 4 Cup for awhile. It's a collaboration between famed Chef Thomas Keller and Chef Lena Kwak. Chef Kwak created the mix when she worked as the Research & Development Chef for the French Laundry in Yountville, CA. It's expensive. I paid $19.95 at ...read more
After making roast garlic puree for a client I thought why don't I deserve a little garlic love at home? Usually I roast whole heads the traditional way. First you lop off the tops, situate them in a little aluminum foil chair then drizzle oil over the exposed cloves and ...read more