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Robuchon L’Atelier Las Vegas- Tasting Menu
All I wanted was the tasting menu, called Robuchon L’Atelier Las Vegas‘ “Seasonal Discovery Menu”. That was why I was there. It had been years since my first visit and I was excited…
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Sun Dried Tomato Relish
This quick and easy recipe makes a condiment that is great on everything and stores very well so you can have it on hand.
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Eating Horse in Verona, Italy
I recently read “Do You Eat Dog” by Soleil Ho and it sparked some meaty thoughts. Before visiting Verona, Italy this last April for a food writing workshop, I did a little research…
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Garlic Confit and Garlic Oil
I can’t remember if it was Marco Pierre White in The Devil in the Kitchen or Anthony Bourdain in Kitchen Confidential (Or was is Medium Raw?) who said that they like female cooks…
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Anthony Bourdain- Idol, Hero, Make-Believe Friend
I had to stop reading all the stories about Bourdain a couple hours after learning the news. Never would I have thought that I could be so deeply affected by someone I never…
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Black Cod- Removing the Pin Bones
The problem with black cod, and there is only one problem, is that it has a set of bones that are nearly impossible to pull using the typical tweezer method. I discovered this…
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Interview for SD Voyager Magazine
I was interviewed by SD Voyager magazine and featured in their “The Trailblazers: Rewriting the Narrative” series. “The editorial team has a special attachment to our new series, The Trailblazers: Rewriting the Narrative, because so…
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Thai Coconut Shrimp Soup- Pressure Cooker Recipe
The Soup A pressure cooker helps put all the flavor into this quick and easy Thai coconut shrimp soup. Lemongrass, Ginger, and Jasmine rice are the stars. The Pressure Story I liked pressure…
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Mustard Oil and Frequency Illusions
It’s been four days since I got home from my Italian adventure and I still haven’t adjusted back into a normal sleeping pattern. I woke up entirely too late for an appointment this…
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The Jerk that put Peas in Carbonara
Who was the man (or woman) that first decided to put the pea in the pasta carbonara? And Why? What could prompt such a thing and how did it become such a seemingly…
