A spicy starter spiked with tequila This mussel dish is how how I recommend starting a saucy, boozy-themed, aphrodisiac dinner for two. (For more on creating a spirits-laced dinner for two, read my article, “Hitting the Sauce.”) These tequila mussels are my version of classic, French shellfish steamed in white wine. Only I use tequila. […]
Braised chicken with the bounty of the season Produce is a gift of late summer and early fall. It inspires me to cook colorful savory and sweet dishes. This particular recipe was one I created for Family Farm Box. It was originally designed with picky eaters in mind, (like my daughter). And although this braised […]
Farm-to-table chicken meatballs I consider myself lucky, living in Southern California. The riches of the earth are positively at my fingertips. And in a climate that welcomes new growth in every season, I know my next farm-to-table experience is right around the corner. Especially because every week, I get my own little piece of the […]
One of the things I love about sushi is its ceremony. Based on etiquette and order, sushi demands a distinct method of preparation and dining. At the sushi bar, the sequence of service never alters: It starts with a hot towel and ends with a sweet orange cut into segments and speared with toothpicks.
Celebrating Setsuban with sushi recipes from Chef Diane Brown There is a tradition in Japan to celebrate the change from winter to spring, or Setsuban. I’ve translated this beautiful tradition into a menu of spring-inspired sushi recipes. Use them to set the scene for a romantic dinner for two. Or take one or two of […]
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