Perfect Meal for Cold Weather: Pot-au-feu which means “pot on the fire” in France

POT-AU-FEU Serves 8 Pot-au-feu which means “pot on the fire” in France is very similar to the Italian Bollito Misto or to a New England or Irish boiled dinner. Piquant, briny condiments are usually served

Tucson Festival of Books Saturday, March 11 & Sunday, March 12, 2017

So many interesting things to do in 2017. I will be doing a demo and book signing ... in a big tent on campus! Tucson Festival of Books Saturday, March 11 & Sunday, March 12,

Recipe: TOMATILLO, CORN AND ALASKA COD CHOWDER

The weather has really changed here in Northern California. Soup weather! Here is a recipe that I did for the Alaska Seafood Marketing Institute that would be perfect for this time of year. TOMATILLO, CORN

Here’s a Favorite Mushroom “Comfort Food” Recipe

CHAWAN MUSHI Serves 4 Chawan mushi is Japanese comfort food that combines eggs and dashi (the basic stock of Japan) to make a light custard and then it is steamed or baked in a hot

An Interview with Chef John Ash by Teresa O’Conner, UC Food Observer

It was an honor to be interviewed by Teresa O’Connor, the assistant editor of UC Food Observer. She had attended a food bloggers conference where I spoke. Her questions are thoughtful and her subsequent article,

In my opinion: Food trends that hurt and help!

I'm having a problem with all of the companies who are offering home delivery of foods to be cooked by the subscriber  like Blue Apron.  It's not that they aren't quality but they are exceedingly

“Flavors of Fall” & Book Signing at Korbel!

“Flavors of Fall” & Book Signing at Korbel! September 10 (Sat) Hours: 11am - 3:30pm Join us for crush at Korbel! California champagne and food pairings featuring recipes from Chef John Ash’s ‘Cooking Wild’ &

Cooking Wild Dinner at the Tallman Hotel & Blue Wing Saloon in Upper Lake CA

SPECIAL EVENT ... AND YOU ARE INVITED! Tallman Hotel 9550 Main Street, Upper Lake, CA 95485 Saturday, October 15, 5:30 PM– 8:30 PM Tallman Hotel Dining Room Please join us for a celebration of Chef John

ARUGULA, ASIAN PEAR AND PROSCUITTO SALAD

ASIAN PEARS The Asian or oriental pear has been in America since the late 1800s but it’s only in the last decade or two that enough trees were planted to provide for commercial production. These

Thanks from the Cavallo Point Cooking School – well worth sharing!

Dear Chef Ash, On behalf of Cavallo Point and the Cooking School team, I can’t thank you enough for sharing your time and talents with us last night. Your distinctive menu, your engaging teaching points,