This is a good sauce to do when you have more mature beans which can have a more assertive taste and are starchier. This sauce is also excellent made with young favas, giving it a really bright taste, and making it a great sauce for fish like salmon or halibut. If you choose not to...Read More

Salmon is not a fish that should be consumed raw. Although, when not smoked, it appears to be raw in sushi bars, in reality, it is (or should be!) subjected to a light cure using salt and rice vinegar. Done once, this recipe is easy to do again, and should always be employed for “raw”...Read More

This oil is used for topping fish and chicken, or cam be used as part of a deconstructed salsa. It is also a nice way to make simple dishes such as grilled or sautéed summer squash into something elegant. Cilantro oil does not keep for more than a few days, so don’t make vast quantities,...Read More

This is based on something we used at the original India Joze long ago and has its roots in South East Asian cuisine. It’s quick to make and keeps a few days in the refrigerator. Use a splash as a condiment for vegetables, eggs, or noodles, or use it when sautéing or stir-frying for flavor...Read More

This is a simple variation on basic braised chicken. By changing the herbs and spices and some of the aromatics, you can take this dish from Mexico and the American South West to the Middle East or even South East Asia. Typically, braised chicken would be sautéed first to brown, and then liquid is added,...Read More

This is a great all-around salsa. I use it as a sauce for fish and shrimp, in burritos, with chips, and I use it to simmer things in, like left-over shredded chicken or tofu INGREDIENTS: 2 pounds tomatillos, peeled and charred on a grill or under the broiler* 1 large brown onion halved horizontally and...Read More

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

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