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I’m often asked how to scare the gray away.

In Molecular Gastronomy: Exploring the Science of Flavor, Hervé This situates steak cookery within experimentation:

“Cooks are naturally inclined to respond on the basis of their own experience, but sometimes this is insufficient,” writes This, suggesting that true understanding comes only when one begins to “c…

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When deciding which ingredients to introduce, I think about…

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Summer isn’t over just yet — I’m cooking with figs until I can’t stomach it anymore!

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I went to the market yesterday and came across peaches, cucamelons, and curls of opal basil. Inspired by the taste of a summer lingering, I put together this recipe in appreciation of Southern California’s abundance.

Making green oils and tomato water may not make a good salad, but they do make it ever so fun to play.

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When sardines arrive by the crate each morning and night, eat them fresh!

Cured Sardines on Melon

Serves 2-4 as a snack, or scaled to however many you’d like to feed

Ingredients

☆ Adjust quantities to your liking and flavor profile! ☆

Sardines

• 4–6 fresh sardines, whole

• Equal parts kosher salt + sugar (enough to coat fillets)

Salsa Verde

• A small handful of fresh …

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Cooking calls for patience, and in that I’m still learning. 

I was walking through the market before work on a Sunday morning. Just browsing produce, I saw the most beautiful green figs. Without a reason to pick any up, I left thinking of ways to use them in something I’d make soon.

The next morning I went back with an idea, only to find that the market w…

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Yuba & Lobster Chou Farci

Serves 4 - 6

Ingredients

• 100g pike

• 40g blanched lobster meat

• 40g creme fraiche

• 1 egg

• 4g salt

• 6 sheets of dried yuba + hot water for soaking

• 150g fish sauce

• 50g olive oil

• 20g sherry vinegar

• 40g fish sauce

• 1 clove of garlic

• Neutral Oil

• 750g dashi

Instructions

1. In a baking sheet or pan, pour hot, not boiling, water over the dried sheets of…

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I love to cook intuitively, so I hope you will make this recipe your own using what you have!

I made this in October, so I decorated with chanterelles and sweet potato leaves.

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I first made this recipe for a lunch date, and figured you should two because what else are you supposed to do with the half of a bottle of orange wine you’ll be left with other than split it with someone you love over butter, and some pasta.

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