This dish was designed to be prepared using a Parrot Ranch Pottery California Steamer. This stoneware steamer is the perfect size for this recipe, but any pot-top steamer will work as long as it is large enough. I do not recommend this recipe for the inset steamer baskets as there is not enough room to...Read More

INGREDIENTS: 1 1/2 tablespoons rice vinegar 1 1/2 tablespoons water 1 teaspoon sugar 1 tablespoon light miso 1/8 teaspoon toasted sesame 1/8 teaspoon soy sauce 1/2 cup neutral flavored oil such as grapeseed or canola METHOD: In a non-reactive bowl, whisk together the vinegar, water, soy sauce, and sugar. Whisk in the miso to form...Read More

Sometimes I just get in the mood for something from my childhood, and when it comes to salads, this does it. This is based on a taste memory of the Thousand Island dressing from the now-defunct Marshall Field’s Department store in Chicago. This dressing is great on turkey sandwiches or salads with lots of chunky...Read More

Risotto Printanière is a luxurious way to showcase the beautiful colors and tender flavors of Spring. Tender freshly cut asparagus, spring onions, peas, favas, and any other spring veggies you might find come together with rich Parmigiano Reggiano, a hint of lemon, fresh herbs, and a tender pea shoot and arugula salad to create a...Read More

This is not a traditional mayonnaise-based coleslaw, but rather a lighter, oriental-inflected “fusion” slaw. This dish is easiest to make using a Japanese mandolin (fixed blade slicer, not the string instrument) called a “benriner.”  The three combs it comes with (1 mm, 2mm, and 5mm in width) make nice clean shreds that are square or...Read More

Although this may appear like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choy and uses the stems that would usually be discarded. When I first did this recipe, I was tossing the stems into a...Read More