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...]

butter ingredients

Recipe: Homemade Finishing Butter

(Note: This was posted prior to the unfortunate collapse of Paula Deen's culinary empire - KF) Eater National reports that "midst of a weak attempt at rebranding herself as healthy," Food Network … [Read More...]

Upcoming Events

devourfest_feature_2014

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...]

mi_notable_books_2015

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

Which one tastes the best... to you? There's only one way to find out.

How to do a Comparative Tasting and Why You Should

Salt to taste. If you’ve ever read a recipe, you’ve probably seen that line. Though common, it’s also a common source of confusion for home cooks. “Whose taste?” some ask. The answer, your taste, often leads to more questioning: “What is my taste?” or “What if my taster’s no good?” Salt to taste just means salt […]

SeafoodWatch-Logo-Padded

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 […]

roasted green beans

Recipe: Rosemary-Thyme-Lemon Oil

Adapted from a story by editor Jennifer Armentrout from Fine Cooking, this infused oil can be added to roasted vegetables before cooking or to steamed vegetables afterward. It provides a lovely complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes. Yields enough for about one to two pounds of roasted vegetables.  […]

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 […]

Chopped onion

How to Cut an Onion [video lesson]

My book club read The Sharper Your Knife and we all loved it. So I got a copy of The Kitchen Counter Cooking School and I was so inspired, I went ahead and got the chef’s knife from block set we received as a wedding gift 11 years ago sharpened for the first time! I’ve read through your description on […]