PinnedPublished inHeatedTasting all of Lao Gan Ma’s Chili Condiments So You Don’tCome with me on this spicy journey into the Chinese pantry.Jan 28, 20217Jan 28, 20217
Brown Chicken Stock is Fundamental to Good CoWhen I was in cooking school, we religiously started each day by making a gigantic 60 quart pot full of chicken stock.Feb 6, 2023Feb 6, 2023
Humble and Historic: Community Cookbooks and Their Ability to Preserve a People and Place in TimeChristmas, 2016. I opened an unassuming package with a handmade tag from my grandmother. Inside was a slightly worse for wear, wire bound…Nov 25, 2021Nov 25, 2021
A Year of Quarantine CookingReflecting on the best things we cooked or at least tried to cook in a year of isolation.May 24, 20213May 24, 20213
So You Want to Go Mushroom HuntingA resurgence in the timeless activity has gotten people outside and interested in mycology again.Mar 8, 20212Mar 8, 20212
“Stop Cooking Your Watered Down Versions of Asian Food”An unpopular opinion on the double standard in cultural appropriation and authenticity of food.Oct 28, 20204Oct 28, 20204
When a Gourmet Does Whole30Resetting the eating habits of a persnickety eater without drab diet recipes and monotonous meal prep.Sep 24, 2020Sep 24, 2020
Published inThe Bold ItalicFine Dining in San Francisco Is Now Available in Your Own KitchenMaking the best of a terrible situation, furloughed chefs are spinning up exquisite delivery pop-upsAug 31, 20201Aug 31, 20201
Recipe: Strawberry, Black Pepper & Balsamic JamA slightly new take on a classic spread using strawberries from Gizdich Farms located in Watsonville. It’s a short drive from San Francisco…Aug 11, 2020Aug 11, 2020
Exploring California’s Lonely MountainHow a weekend in the Mount Shasta Wilderness can mend your soul.Jul 28, 2020Jul 28, 2020