Please take me at my word: this vegetarian spread, lush with toasted hazelnuts and heady apple brandy is every bit as luxurious as any true liver pate. Big, meaty nuances are imparted by the inclusion of barley miso and umeboshi paste. With liberties, I’ve adapted this recipe from the walnut-lentil pate in the Angelica Home [...]
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June 11, 2013
I Am Peonies
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Stinging Nettles & Lion’s Mane Mushrooms
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Five Days in Tulum (is never enough)
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Early Spring Breakfast: Soft Eggs and Cortez Bottarga
November 17, 2012
Mai Chai
May 21, 2012
Rhubarb Jam: An iphoneography Pictorial
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Pulling Mussels
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Spring, Shoots, and Leaves: Seasonal Styling With Photographer Clarissa Westmeyer
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Test shoot: Carrots
March 18, 2012
A pinch of this, a stir of that
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Monthly Archives: September 2008
Salumi: The Art of Moving Air and Water
September 11, 2008 – 9:08 am
Oblong slices of Fra’Mani’s Salumetto This past Tuesday, Karen and I had the privilege of assisting artisan chef Paul Bertolli. I was particularly enthusiastic about meeting Bertolli as I have followed his career from his position as chef first at Berkeley’s famed Chez Panisse, to Oakland’s Oliveto. I’ve long-owned his book, Cooking by Hand, which [...]
Balance: The Five Flavors
September 4, 2008 – 7:07 am
Sweet: Deep concentrated bursts of roasted cherry tomatoes Sour: Aged sherry vinegar Bitter: Leaves of peppery arugula and fragrantly spicy basil Salty: Milky yet sharp ricotta salata cheese Pungent: Crunchy bite of shaved shallot Not only does this colorful seasonal salad satisfy all of the five basic flavor receptor requirements in terms of taste, let’s [...]
