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Nettle Pesto Ravioli
The stinging nettle is one of the tastiest veggies around. It has a robust aroma that is woody and mushroomy. Nettle has one of the highest protein content amongst green vegetables. Nettle is also one...
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Fava and Lemon Crostini
Fava beans are so delicious and so good for you. It has a higher percentage of protein than a lot of other beans. It’s meaty woodsy flavor works very well with slow roasted garlic. Chef’s tip: Do...
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Early Girls with Fresh Mozarella or Burrata
Two Dog Farm’s Dry-Farmed Early Girls are back! There is no better way to savor their sweetness than to generously drizzle the tomatoes with the best extra virgin olive oil you can get, a splash of...
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Nasturtium Pesto and Goat Cheese Crostini
You see nasturtium everywhere in San Francisco. Its bright multi-hue orange flowers are wonderful on salad – besides giving a burst of colors, its peppery, watercress-like flavor lends a refreshing...
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Orange Cardamom Madeleines
This madeleine recipe is from my friend, Diane Quan, who is a very talented pastry chef. Months ago, I tried my hand at madeleines – all the recipes I found were too complicated…one asked to leave...
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Summer Squash, Feta and Basil Pasta
Even though we are in October and technically in the fall, we still find lots of summer squashes in the market. I like using a combination of the yellow crooked squash with zucchini in this...
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Raspberry Jam
As October comes to a close, I try to preserve the summer’s bounty by making some raspberry jam that will last me the next 9 months. Chef’s tip: You really don’t need to have the fancy canning...
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Pia’s Beet Salad
If you like beets, this is a flavor explosion way of preparing your beets. It’s really my mother-in-law, Pia’s, recipe, and I have added the measurements to her list of ingredients. Pia loves her...
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Fall’s Lasagna
Autumn’s take on the lasagna. Layers of butternut squash and ricotta. Chef’s tip: If you’d like, make a crunchy gratin by mixing some crushed amaretti with the Monterey Jack cheese. 1 medium...
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Mac and Cheese
Nothing beats a classic mac and cheese. I like to use Gruyere for its nutty flavor, but you can use any good melting cheese like a sharp cheddar or for a milder flavor, to wean your child from...
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Caprese Crostini
I just can’t get enough of the dry-farmed Early Girl tomatoes. You can have it in a classic Caprese or top it on top of a good slice of crostini to make a light dinner. Chef’s tip: To chiffonade...
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Pumpkin Bread
A quick and easy bread – good not just on Thanksgiving but all year round! 3 1/2 cups AP flour 1/2 Tablespoon cinnamon 1 teaspoon nutmeg 2 teaspoons baking soda 4 eggs 3 cups sugar 1 cup canola oil 2...
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Kale Pesto Yuba
I had the good fortune to meet Eric Fenster of Berkeley’s Gather Restaurant yesterday. It’s always very awe inspiring to meet folks who have turned a belief, a passion into a career, mission. We...
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Tofu Parsley Salad On Aromatic Forbidden Rice, With Orange-Marinated Lotus
This was one of the first recipes I developed on my quest for contemporary tofu flavors at Hodo Soy. Sweet, salty and tangy Hodo tofu, parsley and cilantro salad with Sichuan peppercorn and sesame...
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Uni on Nama Yuba
Yuba is popping all over the place….and its rebirth is probably due to Hodo Soy making fresh yuba available, more easily relatively (they now ship nationwide), instead of those dried or frozen ones....
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Brussel Sprouts with Lap Cheung
Brussel sprouts can present itself as a different vegetable altogether depending on how you cook them. Boil it to death, and it will smell like a cabbage and no one comes near it. You can grate it...
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Sauteed Quinoa Leaves with Garlic
Good Eggs, my local online shop for Ferry Building like produce, carried Quinoa Greens. Ever the curious cook, I got some to try. It was delicious – a little like a hearty spinach. Very much like...
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Poached Pears with Yogurt Panna Cotta
Made this at a private cooking class last night at 18 Reasons. Delicious. You can also add other spices into the poaching liquid like all spice, or cardamom, Panna Cotta: 2 1/4 teaspoons (1...
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