Author Archives: Jay

Peruvian Ceviche with Alaskan Cod

One of the hardest ingredients to find these days is good fresh fish, especially fresh fish that is sustainably caught.  Even some of the best speciality grocery stores in San Francisco carry fish that just looks and tastes lackluster — and it’s hard to blame them, given that most of the fish we eat spends days in transit after … Continue reading »

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Southwestern Fire Chili con Carne

It’s late October, and it’s starting to feel like winter is around the corner, for better or for worse.  I actually look forward to this time of year, for three reasons: (1) skiing; (2) sweaters, and (3) soup.  To kick off the cold-weather season, I decided to cook up a pot of spicy fire chili, … Continue reading »

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Classic French Onion Soup

On a cold, gloomy day there really is nothing better than a bowl of rich, fragrant french onion soup.  Thankfully, we live in San Francisco, so we have plenty of opportunities, even in the middle of summer, to enjoy this delightful treat.  And it couldn’t be easier to make — one of the simplest dishes … Continue reading »

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The World’s Best Carnitas (plus Guacamole)

I love carnitas.  I love making carnitas.  Specifically, I love making the best carnitas in the entire world.  Hayley loves it too. Honestly, this doesn’t even compare to the pork you find in 95% of taquerias — even some of the best taquerias in the Mission manage to screw this up somehow, which is sad … Continue reading »

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Moroccan Lamb Tagine with Apricots and Currants

Wikipedia defines a tagine, or tajine, as a “slow-cooked stew braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce.”  Wow… let’s do this. I first experienced the glory of tagine at Cafe Mogador, in Mahattan’s East Village, thanks to the amazing tour-guiding skills of our close friend Zoe, an East Village native … Continue reading »

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Zuni Roast Chicken and Bread Salad

Ever since I started learning to cook with Ben in Philly a few years ago, I’ve been trying to perfect the art of cooking chicken.  One of the reasons I keep coming back is the wonderful versatility of the elegant bird.  You can roast it, grill it, pan fry it, bake it, boil it, broil … Continue reading »

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