Grilled Chicken with Spicy Rhubarb
Naturally, the French cook has a way with this fleeting gift of spring. Typically, it is wrapped in buttery pastry, pureed and put under a meringue, atop ice cream, blended with cream, cooked in syrup. Here, I’m inspired by the French fascination with sugar syrup to turn rhubarb into a sweet, zesty sauce for […]
Grilled Maple Musqué de Provence Squash
So what do you do with a huge Musqué de Provence squash that kept Louis XIV happy, but is now sitting on the kitchen counter, begging to be cooked? Louis XIV? Yes, the BBC recently filmed a segment about Louis XIV and his gastronomic predilections at On Rue Tatin, and the Musqué de Provence squash […]
Eight Minute Salmon
I eat salmon very occasionally because I’m a salmon snob. Anyone from the Pacific Northwest is because to us, our wild Pacific salmon is mother’s milk, the essence of life. From the noble Chinook (Oncorhynchus tshawytscha) to the humble humpie (Oncorhynchus gorbuschaa) we grow up eating it the way other people eat chicken, fiercely loyal to its […]