yellowtail

One of our favorite books of the summer (along with these other 7) is Mark Bitterman's Salt Block Cooking. We've never been so excited to see a big pink slab of salt! First up, a barely-cured sashimi served on a natural salt brick. A cut of fish glistening from the sea asks that we honor…

Here's a recipe from Nancy Singleton Hachisu, previously featured in How To Eat Like A Japanese Farmer. Besides curry rice, this is my youngest son Matthew’s favorite dish and he requests it often. Cha means “tea” in Japanese, so chazuke by nature (if not the name alone) signals a dish involving tea (in this case,…

In Berkeley, for the 2010 Soba Dinner preparations, one morning Kanchan, Christopher (my eldest), and Sylvan Brackett from Chez Panisse (and Peko-Peko Catering) all trouped across the Bay Bridge to check out the freshly caught fish at Monterey Fish. It was an early mission (very early), so Andrew and I chose to stay in bed.…