Dining to Cook # 15: Tonkatsu in Japan
Luxury tonkatsu — two words I would’ve never thought would go together. On a recent, first ever trip to Japan, there was no meal...
Read Full StoryLuxury tonkatsu — two words I would’ve never thought would go together. On a recent, first ever trip to Japan, there was no meal...
Read Full StoryA couple weeks ago, I had the pleasure of attending one of Spruce’s seasonal cooking classes, Fruits de Mer, a 5-course seafood meal. It...
Read Full StoryThree weeks since starting this ‘chicken bottarga’ journey, it’s finally time to try them! After the week of hanging, the yolks are now dry...
Read Full StoryAfter about a week, the yolks will have mostly solidified from the salt cure and you’ll be able to dig them out of the salt. To...
Read Full StoryThe first time I had ‘chicken bottarga’, as Chef Stuart Brioza calls it, was at State Bird Provisions. It was this bright yellow, fluffy dusting...
Read Full StoryJessica Hui is an everywoman epicurean and avid diner. In our new series, Dining to Cook, she shares tips, tricks and techniques she’s picked...
Read Full StoryHappy Friday, All! Pickling up from where we left off last week, Jessica brings us back to the Bar Tartine recipe book and updates...
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