In my twenty years in the professional kitchen I’ve never seen a recipe for mashed potatoes. It might have been shoved into a cramped office space somewhere but nobody ever broke it out.
Now is the perfect time to fire up the grill for this simple teriyaki recipe. Marinate your favorite protein for at least 24 hours and up to 3 days for maximum flavor.
Some of these titles have stowed away in my backpack across Europe and the U.S., and have kept me company during the tough times of a young cook.
This dish goes by many names depending on what part of the world you live in. Most commonly known in the United States as chickpea fries or chickpea fritter.
The technique imparts the flavor of fresh herbs, garlic and the nuttiness of brown butter to the surface of beef, poultry and fish.
Use coarse salt when seasoning with just salt and pepper. Coarse salt is better for seasoning by hand because it’s easier to see and you can feel the grains pass through your fingers.
Paella Santa Maria is a meal inspired by the agriculture of the Santa Maria Valley. Cooked over a fire fueled by the wood of red oak and pine cones fallen by time and weather. this dish is a reflection of people present and past and the climate that influenced their eating. this dish is a reflection of people present and past and the climate that influenced their eating. this dish is a reflection of people present and past and the climate that influenced their eating. this dish is a reflection of people present and past and the climate that influenced their eating.
Often times after spending hours in the kitchen the last thing you want to do is actually cook, so it’s nice to relax and and get out with some people you like spending time with.
I’m so ready for avocados to be in season. Avocado toast with pepitas and cilantro is one of my favorite tartines. It’s light, delicious and makes a great, refreshing meal on hot Summer days.
Chiffonade is a simple knife cut. It’s a slice of leafy greens like spinach, romaine lettuce or fresh leafy herbs such as basil, mint or parsley. The key to a great chiffonade is having a razor sharp knife.
I recorded many of the Payard recipes and food combinations on index cards for a quick reference. Those cards have been with me for over twenty years now.