Jessica Hui

June 25, 2015 | by Jessica Hui

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...

June 4, 2015 | by Jessica Hui

A 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...

May 21, 2015 | by Jessica Hui

Three weeks since starting this ‘chicken bottarga’ journey, it’s finally time to try them! After the week of hanging, the yolks are now dry...

May 7, 2015 | by Jessica Hui

After 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...

April 24, 2015 | by Jessica Hui

The first time I had ‘chicken bottarga’, as Chef Stuart Brioza calls it, was at State Bird Provisions. It was this bright yellow, fluffy dusting...

April 11, 2015 | by Jessica Hui

Jessica Hui is an everywoman epicurean and avid diner. In our new series, Dining to Cook, she shares tips, tricks and techniques she’s picked...

March 13, 2015 | by Jessica Hui

Happy Friday, All! Pickling up from where we left off last week, Jessica brings us back to the Bar Tartine recipe book and updates...