Spices, Rubs & Marinades

Ras el Hanout

Moroccan Style Spice Rub

Give your vegetables a Moroccan kick by tossing them with this warm spice mix before roasting. It pairs especially well with sweeter or starchy vegetables such as butternut squash, carrots, … [Read More...]

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How to make Cajun seasoning

I generally don't add salt to my seasoning mixes; instead I add it separately when cooking. A recipe that specifies a commercial blend assumes it has salt, so adjust accordingly. Be sure to use garlic … [Read More...]

Upcoming Events

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Devour! Seattle Food Film Event June 4th

Local chef John Sundstrom of Lark fame and I have partnered with Devour! The Food Film Fest, the world’s largest food film festival, to bring a feast for the senses to Seattle on June 4th. It's … [Read More...]

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Michigan Notable Books Tour

I'm delighted to announce that The Library of Michigan named Burnt Toast Makes You Sing Good a 2015 Michigan Notable Book earlier this year. The program has generously agreed to support a two-week … [Read More...]

Cooking fundamentals

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Fish: Buying Basics

Story by Kathleen Flinn A couple years ago, I attended a screening event of the beautiful, fascinating and depressing documentary The End of the Line. The film illustrates the message and research found in the book of the same name written by British journalist Charles Clover. The tag line says it all: “Imagine a World Without Fish.” The End of […]

Balsamic vinaigrette

Vinaigrette Basics [video lesson]

Do you have so many bottles of vinaigrette in your fridge that when you open the door it sounds like wind chimes? Vinaigrette is one of the first things that any home cook should master for a couple of reasons. One, it’s expensive to buy and tends to be loaded with ingredients. I did a […]

Omelet

How to Make an Omelet (video lesson)

One of my chefs at Le Cordon Bleu once said, “If you can make an omelet, you’ll never be hungry.” So true. An omelet is inexpensive, versatile and amazingly quick to prepare. While it’s typically thought of as a breakfast dish, British food writer Elizabeth David wrote about an omelet with a glass of wine […]

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Recipes & Fundamentals: Using a Whole Chicken

On Wednesday I bought a chicken on sale for 99 cents a pound, and cut it up, shaving off the breasts to reserve the back for stock. It left two hearty chicken breasts nearly 14 ounces each, or about eight servings in all. I cut up the back, roasted it to a dark brown, then added it with […]

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How to Outfit a Kitchen on a Budget or 14 Things Every Kitchen Needs

People have been quite successful making a lot of food in the past centuries with little more than a pot, spoon, bowl, knife and cutting surface. I’ve put together a very general guide that I’ve used for events aimed at college students, and you’ll find the list below. A Good Chef’s Knife Don’t waste money […]