In the Kitchen · The dirty dozen by John Ash· November 13, 2023 11:41 am·One of the environmental safety groups that I’ve long supported is the Environmental Working Group. They take on and publicize…
Uncategorized · Buratta, the queen of cheeses by John Ash· October 12, 2023 1:48 pm·Summer is finally almost here. This year has been a trial for sure. While the rest of the world is…
In the Kitchen · The Ground Truth: How to Cook the Perfect Burger by John Ash· September 15, 2023 4:27 pm·Now that we are well into summer the grills come out. I’m not sure what the most popular grilled protein…
In the Kitchen · Better the Butter: How to Make Flavored Butters by John Ash· July 17, 2023 5:58 pm·When I started my formal culinary training in France, one of the first things I learned to make were Beurres…
Columns · Better the Butter: How to Make Flavored Butters by John Ash· June 27, 2023 6:27 pm·When I started my formal culinary training in France, one of the first things I learned to make were Beurres…
Columns · Slow-Cooked Salmon Will Leave You in the Pink by John Ash· May 23, 2023 2:37 am·This year we are faced with the specter of no salmon from the North Coast. The Department of Fish and…
In the Kitchen · Simple Soups for the Soup-Lover’s Soul by John Ash· April 15, 2023 2:50 pm·There is lots of trivia about soup: In the court of Louis XI, the ladies were so vain that they…
In the Kitchen · Common Kitchen Misconceptions by John Ash· March 14, 2023 2:24 pm·Sometimes we all end up believing stuff that just isn’t necessarily true, especially about the foods we eat. Here is…
In the Kitchen · Chewing the Fat Over Cheese by John Ash· February 8, 2023 3:30 pm·I know folks who avoid cheese because they feel it’s too high in fat. Sound familiar? Well, fat is an…
In the Kitchen · Sushi Lovers are Coming Around to the Raw Pleasures of Wine by John Ash· January 6, 2023 10:32 am·It’s interesting how relatively commonplace sushi has become in America. Not only can you find it served in Japanese and…