Perfect Burgers for Father’s Day

Grilling hamburgers is the best way to cook them in my opinion. In recent years burgers have moved up from just being fast food faire to ultra chic and hip with top chefs

Food and Love and Oysters on the Half Shell

Food and Love:  The two seem to have always been connected in an intimate dance of the senses.  Do you ever think about it and wonder why the two are so intertwined?  For many of

Korean Fried Chicken Wings

Try this twist on an American Classic for the Super Bowl, or for any other party! According to the National Chicken Council, Americans will consume 1.25 billion chicken wings during this year’s Super

My Latest Cookbook: Culinary Birds

It’s here! My latest cookbook project has been released just in time for the holidays! For more than 7,000 years, poultry has been a mainstay of the human diet. It is the most consumed animal

Beef Tagliata- A Recipe to Remember

Beef Tagliata- a recipe to remember! Photo Credit: Ed Aiona/Chef John Ash One of my favorite things about food and cooking is the way it forms a connection with all of us. The

Sustainable Black Cod in a Spicy Coconut Broth

Cooking for Solutions at the Monterey Bay Aquarium  is back! I have been involved with this event since it  began, and I’m passionate about its mission: to help consumers, chefs and businesses choose seafood that

A Super Bowl Snack with a Spicy Twist

Grilled Shrimp Wrapped in Soppressata with Mango Hot Sauce This is one of those combinations that sounds weird, but is a crowd-pleaser. This recipe for Grilled Shrimp Wrapped in Soppressata with Mango Hot

Gluten Free Dishes for Holiday Gatherings

As we gather for the holidays with friends and family for great meals and get togethers, you may find that some of your guests are on a gluten-free diet. It is becoming more common as

JAPANESE STYLE ROASTED SALMON

John Ash and fellow chef and friend, Mei Ibach, pose with salmon dishes made at the Windsor Certified Farmer’s Market, August, 2012. Photo courtesy: Rick Tang I recently demonstrated this recipe at the

Roasting, Poaching and Toasting Garlic

A simple way of taming garlic’s sometimes dominating flavor is to roast, poach, or toast it first.  When you cut into raw garlic you break the cell walls and it immediately begins to