One of my clients suggested that I make a citrus shrimp on rice crackers for a dinner party, so I came up with this one, adapted from The Junior League Centennial Cookbook.
This is an easy-to-make appetizer with a refreshing citrusy flavor. The grainy mustard adds a nice texture, and the colorful zests complement the pink shrimp. Continue reading
I first made this recipe for Moroccan Chicken in 1998, just months after I graduated from culinary school. I still make it—with some modifications—from the battered copy of the August 1998 issue of Saveur magazine, and my friends and clients still like it just as much. Continue reading
A client recently requested that I make my spring rolls for a party, but the event had been moved up a day, so I did not have enough time to make them. Instead, I created this salsa recipe and served it on endive petals. Continue reading
At this time of year in Seattle, home gardeners are usually wondering what to do with all of their extra zucchini. Unfortunately, from what I have heard from all of my friends with gardens, the zucchini has not come into full swing this year due to our cold summer. When it does, you can be prepared with this recipe. Continue reading
One of the things I love about summer in Seattle is the opportunity to buy and cook fresh salmon. I’ll post some advice on how to prepare and cook salmon in future posts, but today I wanted to share a recipe for a side dish that goes particularly well with a simple piece of grilled salmon or halibut. Continue reading
Seattleites make the best of our weather and don’t always wait for the sun to shine to get outside and enjoy summer. According to local wisdom, summer starts July 5. We still plan Fourth of July gatherings, even when it’s 60 degrees out.
I prepared this Watermelon Salad for two different parties on this year’s Fourth of July weekend. Continue reading
Thyme with Sage 