Entrepreneurial people are never satisfied.
Every time you make a fruit crisp for me, you are my favorite person in the world. It's something delicious and warm, right out of the oven. I mean, what more could anyone want? And all you're doing is taking the best fruit of the season, putting a crumb topping on it and putting it in the oven.
There's a restaurant in Manhattan called Balthazar, and next to it is Balthazar Bakery. It's tiny, and it's very charming to have that little retail outlet to sell the house desserts and breads.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
Coho or silver salmon are very common and easy to get for a good price.
I don't know too many kids who ask to weed the garden.
It's really fun to have a convection oven, even it if it's a little convection toaster oven. It really changes the way you bake.
Every cook I knows loves to make pizza.
When I wrote my cookbook, 'I Love Crab Cakes,' I asked some of my best chef buddies to contribute recipes.
The classic Italian green sauce, salsa verde, is easy to make and especially nice in the spring when bunches of fresh herbs start appearing in the farmers market or in your garden.
The flesh of king salmon, which varies in color from white to pink to red, has a high fat content, making it perfect for grilling.
In my 'Big Dinners' cookbook, I recreated my mother's recipe for crab dip. The creamy dressing for this dip, made with mayonnaise, tomato paste, a touch of honey, sliced chives, lemon juice and zest, horseradish and Tabasco, is reminiscent of Thousand Island dressing.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
Who doesn't love digging into a plate of crab cakes or going after a chilled cracked crab with crab cracker, cocktail fork and a plastic bib for protection?
I didn't go to university. I didn't go to culinary school, barely made it through high school.
Pork is my friend.
In some cities, McDonald's rules, but Seattle is ruled by teriyaki joints.
Summer in Seattle allows me to indulge in some of the region's top culinary delights - I'm talking about wild king salmon and fresh, ripe Washington stone fruits and berries like cherries, peaches, plums, and blueberries.
I'll never understand those greasy little deep-fried wings most bars serve.
After being cooked, ling cod tends to bleed out some moisture, so, before serving, let it rest a few moments on a plate. Once the moisture has been released, you can carefully pick up the fillet with a slotted spatula and transfer it to another plate for saucing. This way, you won't sog out your beautiful sauce.
My wife and I decided to try and kick start our kitchens to a $15 minimum wage for cooks. I've probably had to go through and raise every menu price now by 50 cents because it took away my profit. I just underestimated what it was going to cost.