Affogato al Caffè
Here’s another trick we picked up from our visits to Italy, and it’s one of…
Author Master Chef
Fresh Berries
In Indiana summers, our farmers’ markets burst with jewel-toned strawberries, blackberries, blueberries, and raspberries. To…
POTATO SALAD
Gribiche can be strong in flavor, thanks to the brininess from the cornichons and the…
Asparagus
Asparagus arrives in the Pacific Northwest at that sweet transitional spot between spring and summer,…
eel smoked over cabernet
This dish began with a young cook-gardener who brought me an old Cabernet barrel and…
Mung Bean Dal
Many dals rely on deep flavors, but here’s an example of how fresh, bright ingredients…
Tuna Lasagna
As Americans, we see a can of tuna and get pretty excited about tuna salad.…
dry-fried green beans
In contrast to either snappy haricot verts or microwaved diner-style beans, Sichuan green beans are…
Roasted Beets and Pink Grapefruit
I like to break this salad out in the dead of winter, when it provides…