We are now registering kids and teens for our summer cooking camps. More information is available here on our site. Camp is extremely popular and space is limited.

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  As the end of summer approaches, there are a few vegetables that, when I see them, seem to be saying, “Time’s running out.”  Bell peppers (capsicum being the formal name) and green beans, while available year-round at every supermarket, are particularly plentiful now. In the past, bell peppers were primarily available in green, and seeing a red or yellow bell was unusual.  Today, though, it seems to be the exception when I see green and more the rule to [...]

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  Here in southern California, we’re fortunate to have fresh figs in season twice a year.  They first come into season in the spring, but then make a second appearance in the late summer and stay plentiful through the fall months.   Many growers at our local farmer’s markets carry a variety of figs, most commonly Black Missions, Calimyrna, Kadotas and Brown Turkeys.  While the Kadotas are primarily used for drying, the other three varieties, when ripe, are exquisite.   [...]

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    Recently, I was contacted by a Malibu family that is looking to hire a private chef.  They asked if I’d be available to come to their home and cook for them; an “audition” of sorts.   Although this request may not be made of you, it got me thinking: What do you cook for people whom you really don’t know?  How do you ensure that the dishes are vibrant and appealing?  These are questions we often ask ourselves [...]

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  There’s a difference between the abstract and the absolute.  In the abstract, I love brownies.  I crave the shiny, shattered, candy-like top juxtaposed against the chewy, fudgy center.  Not too sweet, but with a deep, dark chocolate flavor.  But in the absolute, my ideal brownie rarely exists.  They’re often dry and cakey rather than chewy and fudgy.  And even though I only use the highest-quality bittersweet chocolate, the flavor frequently lacks depth.   One day, I was lamenting my [...]

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