Recipes and news from Chef John Ash
Focaccia bread is one, if not the most, famous of Italian flatbreads. The word focaccia (pronounced “foh-KA–cha”) has Latin origin. The translation is “baked in coals”. Many believe that pizza evolved from focaccia and came later. There are
According to Mark Twain: “A cauliflower is nothing but a cabbage with a college education.” The word "cauliflower" derives from the Italian cavolfiore, meaning "cabbage flower". Cauliflowers have been around for a long time and
STINGING NETTLES Here is one of my favorite recipes from my book “Cooking Wild”. It's available in bookstores and via Amazon. Now is the time to pick nettles or get at your local Farmer’s Market.
To our dear Community Table attendees, We wanted to thank you from the bottom of our hearts for attending our first (Hivery) Community Table last night! It was such a beautiful evening of “together-ness” and each
The current issue of Fine Cooking magazine (No. 141) highlights a cut of beef that I’ve used for years that is little known but delicious and inexpensive. Just the thing to surprise Dad with. Similar
Here is an exciting article in the Press Democrat today about my new book, "Cooking Wild" by Diane Peterson. The article includes a recipe and starts here ... "John Ash of Santa Rosa, known as the
STINGING NETTLES Here is one of my favorite recipes from my new book “Cooking Wild”. It's available now in bookstores and via Amazon. Now is the time to pick nettles or get at your local
Come see me at the Sunset Celebration, Saturday, May 14, 9 am-Noon. KSRO News Talk 1350 am/103.5fm will be broadcasting 'Garden Talk' and 'The Good Food Hour' live from Cornerstone in Sonoma, the new home
Your holiday roast is an investment, so here's a restaurant-proven way to make sure it comes out right. If you’ve looked at the price of beef lately especially the luxury roasts like a boneless rib
