I make this version most often with lamb or goat because both are raised here in Sonoma County where I live. Don't be intimidated by the long ingredients list. Once ...
Fish & FleshSalads
You learn to cook so you don’t have to rely on recipes — Julia Child
Julia is right, of course, but if you didn’t learn to cook when you were a child you have to start somewhere. I began teaching myself to cook when I was six or seven and received my first cookbook for my eighth birthday. I loved the process of cooking at least as much as the final results, and sometimes more so. It was the exploration of ingredients, the alchemy of transforming them, and my growing ability to make foods taste delicious that enchanted me.
If you want to become a good or better cook, my advice is to first become a good eater: savor your food, indulge your curiosity, be brave and daring, eat outside the box—both figuratively and literally. Get to know fresh foods in their own true season, rather than out-of-season foods from far away. Simple cooking will follow naturally and I’m here to help. This section includes the basic recipes every home cook should know by heart, along with techniques, recommendations for equipment, and more, with new posts weekly.
I make this version most often with lamb or goat because both are raised here in Sonoma County where I live. Don't be intimidated by the long ingredients list. Once ...
Salads
The season varies but Dungeness crab is a winter delicacy. When you see it in the summer, it has either been frozen or come from much farther north than Sonoma ...
Nibbles & Snacks
Bellwether Farms Crescenza is a young cheese made of milk from Jersey cows that graze near the Callahan’s ranch in Two Rock, west of Petaluma. It is buttery, mildly ...
Nibbles & Snacks
Start looking for them in March at farmers markets. As the season progresses, the beans mature and their outer skin grows tougher. As long as the bean inside is tender ...
Drinks
Of all the foods that have become available in shelf-stable containers on supermarket shelves, the one that has most puzzled me is chai. I’m always astonished to see it ...
Salads
Back then, people were extremely fat phobic and owner Axel Roelz grew weary of people telling him that they “never used bacon” and so, when customers asked for the recipe, ...
Sauces & Condiments
Soups
For the best results, fry bacon until it is fully crisp. This soup is inspired by the mustard soups of the Netherlands, where there were once scores of small grocers ...
Fish & Flesh
The meatballs themselves are quite simple; it is the gravy and the classic condiment, lingonberry jam, that distinguish them from others. In my version, I use creme fraiche in place ...
There are many variations; they may be filled with jam or haupia; cinnamon may be added to the sugar; they might be drizzled with melted chocolate or other sauces. The ...
