Mojo de ajo - let's discuss. It's a simple sauce made from olive oil roasted garlic cloves combined, primarily, with fresh orange and lime juice.
This isn't your typical potato chowder. That said, I'll argue that it still checks all the boxes - hearty, chunky, warming, satisfying.
This post was quite popular when I originally posted it last year, January 2015, so I thought I'd squeeze in an update for 2016 - before we run out of January!
Blender dressings are great, in part, because they're fast. Everything into one container, puree, and you're set.
Happy new year everyone! I thought I'd share a recipe that I find myself making in increasingly large batches.
The markets right now are all about chicories, citrus, and avocado. There are carrots, celeriac, and other roots.
I make a version of these cinnamon buns nearly every year for Christmas. I think the first time I made them was back in 2010, inspired by the version in Lotta Jansdotter's book.
The San Francisco Chronicle ran this story a couple of weeks back, focused on how I set a holiday table.
Hi friends - I suspect it is going to be a big baking weekend, so I thought it might be helpful to wrangle some of my favorite holiday-esque cookie recipes into one spot, in a single list.
In what has become an annual tradition, instead of a recipe, I'm posting a few favorite links as a counterpose to all the Thanksgiving festivities.
This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I'd update my list of favorite recipes and ideas from the archives.
There is a soup I've had stuck in my mind for the past couple of years. I encountered it at Namu Gaji, a lively, welcoming, neighborhood spot run by the three (Dennis, Daniel, and David) Lee Brothers.
I'm getting better and more creative when it comes to lunches at QUITOKEETO. Soups are the easiest, and I bring them most often.
This is the recipe I was working on when Sarah Lonsdale came to visit to do this interview. You can see my little recipe notepad in some of the photos in that piece.
I'm off to New York this week, and thought I would leave you with this Heirloom Apple Salad recipe from the archives.
Before we talk about today's soup, I just want to mention that I'll be in Seattle this week for an event at Book Larder - Wednesday evening, October 14, from 6:30-8pm.
I know a lot of you like to see what I pull together for a quick lunch when I'm working at the Quitokeeto studio.
As you drive south on Oakland's Grand Avenue toward Lake Merritt, on the right hand side, you'll notice a beautiful exposed brick building.
For those of who are curious about what the kitchen I cook in is like, I spent a recent afternoon with Sarah Lonsdale from Remodelista.
One of the reasons you write a cookbook is to share what you love about cooking with others. It's a feeling, as an author, you hope is infectious.