Umami-rama and Nourish Network
Exciting news here: I'm now a contributing writer at the Nourish Network site recently launched by my friend Lia Huber. I'm thrilled to be in such good company (just look at the contributor bios!) and my first article is on Demystifying Umami. Along with the article, I contribute a recipe for Umami Stuffed Mushrooms -Here are a few shots taken during preparation. Parmigiano-Reggiano is one of the most umami-dense foods there is!  

Sakagura Izakaya: Authentic Japanese Pub Experience - Almost
You know Sushi, Shabu-Shabu, Ramen, maybe even Robata...but do you know Izakaya? Some of my favorite restaurants are those that call themselves "bars with good food" as opposed to "restaurants." Small wonder, my enchantment with Izakaya. Izakaya are essentially drinking establishments that serve good food. If you've seen the way the salarymen in Tokyo carry on, you know they cannot do it on an empty stomach. Now I understand. On a recent visit to NYC, between the New York Culinary Experience and the Manhattan Cocktail Classic, I had just one night to feed myself. No matter how tired you are, if you're in Manhattan, there is simply no excuse to or

James Beard Dinner at the Publican, Chicago
In planning the recent Chicago Teach a Chef to Fish workshop (see Radhika-ly Good Meal of Sustainable Barramundi), I was reminiscing with Mary Smith of Plitt Seafood about Alaska and our fond memories of the Reluctant Fisherman's deck and the town of Cordova. Imagine my delight when she extended an invitation to the James Foundation dinner taking place the night before our workshop. As much as I love the James Beard Foundation and the work they do, as an independent writer the ticket for these dinners is still out of r

Picture This: Umami is Everywhere
Recently, I began as a contributing writer for Nourish Network. My first article is: Demystifying Umami. Stop by and sign up, join discussions about ecofriendly and mindful eating, healthy bites and nourishing words. It's a place for recipes (I contributed Stuffed Mushrooms) and for discussion. Today, I received Elizabeth Andoh's wonderful Taste of Culture email with a wonderful description of different types of miso and a recipe for nasu or Japanese Eggplant simmered in Miso. I was compelled to share, with Elizabeth's permission the eggplant recipe and more tips on

Pasta Puttanesca, Crostata, and Being in the Moment
Taking Thyme     Pasta Puttanesca, Crostata and Being in the Moment The day didn’t start so auspiciously. Putting away dishes before I’ve had a full cup of coffee, a bowl slips and crashes. Luckily it wasn’t a special one, but it was an all-purpose, o