Cantaloupe Ice Cream

This is adapted from a recipe by Larry Mitchell, owner of the popular Mitchell’s Ice Cream in San Francisco. Be sure to let the custard cool completely, or the fruit will turn bitter when it is added. Mitchell says to look for pale, ripe, fragrant cantaloupes for the best result.

Gravlax (Cold Cure Salmon)

If you ever feel like curing your own salmon for a home-made Gravlax, or gravlox (high brag factor), here is a manageable recipe. And despite the long intervals between some steps, which makes this not something that you can whip up in a click of a finger, the ingredient list is not as long as … Continue reading

Tomato Confit

Make these and you’ll never buy sun-dried tomatoes again. They are slow cooked tomatoes, with garlic, thyme and olive oil, and the long but simple process turns the tomato into candy. At that point you can serve them by themselves, use them as garnish for many dishes (especially those with white fish, for which they … Continue reading


This is a comforting Japanese dish with steamed rice that is topped with seasoned breaded fried pork cutlets and egg.

Diplomat Cream

Crème Diplomat or Diplomat Cream is a mixture of pastry cream and whipped cream with similar consistencies in a 1:1 ratio. The pastry cream used should soft (made with the minimal amount of cornstarch or flour only.) Can be used in many of the same applications pastry cream is used.
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