Healthy cooking does not have to equal bland, flavorless and boring. The following dish isn’t a watered down copies but an inspired flavorful combination.

Although Panzanella was created out of the need to do “something” with leftover bread, this traditional Tuscan salad is far from the ordinary, not a cliché and certainly not an afterthought. To me, this bread and tomato based salad is the epitome of local, seasonal and flavorful. One of my culinary passions is bread baking [...]

Ivory salmon is a luxurious white fleshed King salmon native to certain rivers of Southeast Alaska and Canada. Most salmon get their typical red or pink color from carotene in the food they eat, but white or ivory Kings are genetically predisposed with an extra enzyme to process carotene rather than collect it in their [...]

Terroir is not a small dog or related to 9/11 Localism, regionality,  indigenous, terroir. What does it mean and why should we care? It’s mysterious. Ask two different winemakers, chefs or farmers for their definition and you will get three different answers. The classic definition of terroir (pronounced ter-whahr) is “a taste or sense of [...]

Peas signal the true end of winter’s muted braises. Peas take on heroic proportions and their bright green color makes you anticipate the taste of their natural sweetness. The pasta is simple without being simplistic. The pairing of herbaceous mint, the slight saltiness of the prosciutto and the brilliance of the peas is a natural. A light grating of sheep’s milk cheese puts this recipe over the top.