Filipino Pancit Canton (and How to Velvet Chicken) Velveting is a Chinese technique used in stir-fry dishes that leaves meat succulent even after frying. It works well in this classic Filipino noodle dish. Recalling a lunch room conversation with an office mate nearly twenty five years ago I'm ... Read More
Ahi (Tuna) Poke Bowl
Ahi (Tuna) Poke Bowl If you're looking for light, bright, fresh and colorful, this poke bowl is your answer. I hear Mother Nature has been giving everyone at home a taste of spring lately. Warm weather and not a drop of rain. Well, in case my neighbors are wondering where the rain clouds ... Read More
Smoked Salmon Chowder
It's that time of the year in my neck of the woods when spring displays its eagerness to kick winter to the curb by giving us signs of what's to come. This means that it is perfectly normal here in the Bay Area to see locals in flip flops and shorts one day only to be back in a sweater and ... Read More
Salmon Cakes
This past summer my husband went to Alaska on a fishing trip with the boys. It was a week of getting up at the crack of dawn to go out on a boat, hoping that one or, ideally, all of the men in the group would catch something. This kind of vacation is not my cup of tea (alarm clocks and ... Read More
Roasted Cauliflower Macaroni and Cheese with Dungeness Crab
We stood at the kitchen counter, hands dirty, taking turns with the only seafood cracker in the house (why haven't I ever bought more?) to free the fresh, sweet morsels of meat from the crab legs and, instead of collecting that meat on a plate, we immediately popped them in our mouths. It ... Read More
Fideuà
Even with my relaxed goal of sharing one recipe a week, I've fallen behind schedule. Over the last month, my husband has suffered a fractured ankle, my brother in law was hospitalized and my sister and I each had a medical scare arising out of bodily lumps and bumps that makes you wonder if ... Read More
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