The simplest way to prepare Dungeness crabs is to boil them in the shell and set them in front of your guests with crab crackers or crab hammers, cocktail forks, and plenty of napkins.
Sweet Washington cherries and Walla Walla onions are two of my favorite local treats.
I was once made honorary mayor of my hometown of Newark, Del.
It's always a good idea to chill your crab cake mixture for a few hours, or even overnight, before frying because they'll hold together better.
When I eat oatmeal, I'm hungry by 10 A.M., but pho is a great way to start the day.
Coho or silver salmon are very common and easy to get for a good price.
When I was a kid and my mom made tomato soup, she would cut buttered toast into squares and float them on top of each bowl.
Spooning a seasonal fruit relish onto a plate of grilled king salmon is very much my style - flavorful, straightforward, and unfussy. I also like the way fresh, ripe fruit balances the richness of the salmon.
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.
Spanish chorizo is a spicy cured sausage that's especially tasty with clams.
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.
Steaming is a great way to cook any firm fleshed fish, but it's often overlooked by the home cook.
I'm just sick of food going in the garbage.
My dad never explained anything growing up.
I'm kind of fat.
I crave my mom's Sloppy Joes.
I was $4,000 short on my first payroll.
Thanks to the abundance of shellfish in Puget Sound, Washington State is the largest oyster producer in the country.
Every chef has his treats. By that, I mean bits and pieces from things you're working on - crusty little cake trimmings, ends from a brisket, collars from a salmon, scraps. But they're snacks to me, and I eat them right off the cutting board - maybe too much.
I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.
