This is the recipe I use most often, always with flawless results. And, really, you don’t need an actual recipe. Just combine ingredients in quantities that taste good ...
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.
This is the recipe I use most often, always with flawless results. And, really, you don’t need an actual recipe. Just combine ingredients in quantities that taste good ...
Recipe
It remains popular, though it is most common these days in Japanese restaurants and throughout Hawaii. Every July for the last 60 or so years, Enmanji Buddhist Temple in Sebastopol hosts ...
Fish & Flesh
Although laulau must cook for four hours, actually hands-on prep time is minimal. You can make several dozen laulau in less than an hour. Look for the luau (taro) leaves ...
Recipe
The most important element is the balance of flavors and contrast of textures. In late spring, add fresh blanched and peeled favas and diced cucumber and when cherry tomatoes come ...
Recipe
If you enjoy pesto only in the summer months when basil is in season, you won't get tired of it, as you may if you eat it year round. It ...
Recipe
The best hand tool is a Japanese mortar and pestle called a suribachi <<insert photo>>, which consists of a ceramic bowl with interior ridges that facilitate ...
