FAVORITE RECIPES
Chef John Ash Favorite Recipes: Tempura
Most of us have had Tempura. It’s the name given in Japan to usually fish or vegetables deep fried in a thin batter. According to the Oxford
GRILLED OYSTERS
Ready to expand your culinary repertoire? Oysters don’t have to be eaten raw. Farmed oysters (what you’ll most likely find when you’re shopping at the grocery store)
The Dirty Dozen
One of the environmental safety groups that I’ve long supported is the Environmental Working Group. They take on and publicize environmental issues for many sectors including food,
Chef John Ash Favorite Recipes: Creative ways to use tinned fish
Photographs by John Burgess Santa Rosa Press Democrat Tinned sardines, anchovies, mussels and the like are delicious, quick and versatile. All of us have some
Chef John Ash Favorite Recipes: SOUFFLES
Photographs by John Burgess Santa Rosa Press Democrat For some reason soufflés seem to intimidate many cooks and they really shouldn’t. For me they are “Grandma food”.
THE HOG ISLAND BOOK OF FISH AND SEAFOOD
There’s a new cookbook about seafood which is just being released from the folks at Hog Island Oyster Company. In addition to delicious recipes from John Ash
Chef John Ash Favorite Recipes: KAFFIR LIME LEAVES
Photographs by John Burgess Santa Rosa Press Democrat Kaffir lime leaves (also spelled Kieffer) are used extensively in Southeast Asian cooking where they lend the most wonderful
Pairing Chef John Ash Recipes & Sonoma Cutrer Wines
Photographs by Ed Aiona. I have been part of Sonoma Cutrer winery since they started more than 40 years ago. They have for many years been voted
Chef John Ash Favorite Recipes: CRÊPES– ANYONE CAN MAKE THEM
Photographs by John Burgess Santa Rosa Press Democrat Crepes as we know them originated in Brittany in France. They are thin pancakes made in dishes both sweet
Chef John Ash Favorite Recipes: SOUPS AND STEWS FOR COLD WEATHER
Photographs by John Burgess Santa Rosa Press Democrat I have to confess that I love best the foods of cold weather, especially soups and stews. No doubt
Chef John Ash Favorite Recipes: CRANBERRIES~AN AMERICAN ORIGINAL
Photographs by John Burgess Santa Rosa Press Democrat The cranberry, along with blueberries and the Concord grape, has a unique place in American cuisine. They are the
Chef John Ash Favorite Recipes: APPLE LOVE
Photographs by John Burgess Santa Rosa Press Democrat Who doesn’t love apples? From eating raw to the myriad of products that we turn them into. You’re lucky
WHAT TO DO WITH LEFTOVER CHEESE
If you are a cheese lover like me, I’ll bet you have lots of bits and pieces of leftover cheese wrapped in plastic in your refrigerator. It’s
Chef John Ash Favorite Recipes: COOKING WITH COFFEE
Photographs by John Burgess Santa Rosa Press Democrat We usually think of coffee mostly as a beverage and then maybe as a flavoring for ice cream or
Chef John Ash Favorite Recipes: LITTLE-KNOWN BUT NOT FORGOTTEN DESSERTS
Photographs by John Burgess Santa Rosa Press Democrat These are sweets that shouldn’t be forgotten. They are often the stuff of our childhood. Many have regional or
Chef John Ash Favorite Recipes: LIFE BY THE GLASS
LIFE BY THE GLASS I've worked with Sonoma Cutrer since they started. Here is their latest "Life by the Glass" which includes JA recipes. Enjoy! FIGS WITH
Chef John Ash Favorite Recipes: NOT YOUR ORDINARY BURGER
Photographs by John Burgess Santa Rosa Press Democrat A little history about burgers. According to Alan Davidson in his wonderful encyclopedic book The Oxford Companion to Food
Chef John Ash Favorite Recipes: The Taste of Spring
Photographs by John Burgess Santa Rosa Press Democrat THE TASTE OF SPRING AND BEGINNING OF SUMMER I’m always reminded of that quote from Robin Williams when spring
John Ash shares 6 ways to make the most of salmon
Classic Smoked Salmon Eggs Benedict from chef John Ash on Wednesday, April 13, 2022. (John Burgess/The Press Democrat) I love Spring and always look forward
Chef John Ash: Quick and Simple Pan Sauces
Published in North Bay Biz April 1, 2022 For many home cooks (including me!), after a busy day the task of doing more
Chef John Ash Favorite Recipes: Eat Your Greens
This is about cooked greens as opposed to “salad” greens. Cooked greens are not easily classified under one roof. The biggest group is the brassica or cabbage
SONOMA CUTRER RECIPES SPRING 2022
EGGS POACHED IN SPICY TOMATO SAUCE Shakshuka Serves 4 to 6 Also known as Shakshouka in the Middle East it is a staple throughout Israel, Libya, Algeria
Chef John Ash Favorite Recipes: Friendly Fondue
John Burgess Santa Rosa Press Democrat Cheese fondue, the version most of us are familiar with, is believed to have started during the 18th century
Chef John Ash Favorite Recipes: HEARTY WINTER STEWS
OK . . . here’s your culinary quiz for today: What is a stew? If you look in culinary dictionaries, stews are defined as using a
Chef John Ash Favorite Recipes: Nibbles for the New Year
Traditionally a cocktail or two are the beverages of choice for New Year’s Eve or Day. Of course, I wouldn’t refuse a nice glass of sparkling
LIFE BY THE GLASS with Chef John Ash
I've collaborated with Sonoma Cutrer winery since they started 40 years ago. I contribute to their magazine called "Life by the Glass" which is beautifully done
Chef John Ash Favorite Recipes: Thanksgiving Leftovers
One of the great things about Thanksgiving is lots of leftovers. One of the not so good things about Thanksgiving is lots of leftovers. I’m one of
North Bay Biz: Food and Wine Antagonists
Wouldn’t a nice glass of wine enhance any food? Not necessarily. There are some problem children that can make matching food and wine problematical. First, let’s
Favorite Recipes: Eggs Anytime by Chef John Ash
Photos by John Burgess, Santa Rosa Press Democrat. Is milk or are eggs nature’s “most perfect food”? If I had a vote, it’d definitely be eggs. Good
FOCACCIA: A BREAD ANYONE CAN MAKE
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
Chef John Ash Favorite Recipes: MOTHER CORN
What is truly amazing about corn is its versatility and seemingly endless uses culinary and otherwise. There are many theories about the origins of corn but
FAVORITE RECIPES: ICED AND FROZEN SWEETS FOR SUMMER
A quick history: Iced sweets such as ice cream, sherbets, granitas, snow cones, frozen drinks and the like have been around a long time, since at least
SANDWICHES – A REMARKABLE CULINARY INVENTION
John Burgess, Press Democrat So, what is a sandwich? Originally it was thought to be any variety of fillings held together with two or more
Favorite Recipes ~ BRUNCH
Dutch Babies with blueberries, maple syrup and lemon from chef John Ash. (Photo by John Burgess/The Press Democrat) The origins of brunch are a bit
Favorite Recipes – SPRING 2021
According to Robin Williams: Spring is nature's way of saying, 'Let's party!' Everything jumps back to life. It is nature’s rebirth and special ingredients that we haven’t
For Women’s History Month, we look at three cooks ― and their recipes ― who had a big impact on Wine Country cooking.
THREE WINE COUNTRY WOMEN WHO CHANGED THE WAY WE EAT There are 3 women who many have not heard of but who changed the way we
Asian Noodles
Favorite Recipes from Chef John Ash ASIAN NOODLES (Photo credit: John Burgess/The Press Democrat) The world of Asian noodles is vast. There is some dispute over who
Favorite Recipes: Midnight Spaghetti
The idea of midnight spaghetti is not a new one. Known in Italy as Spaghettata di Mezzanote its preparation occurs after a night of drinking and partying
Recipes: My Mad Men Menu
For those of a certain age we remember the grand foods of the 60's and 70's which the television series Mad Men epitomized. Dishes like these appeared
North Bay Biz: From Garden to Table
Authored by Jean Doppenberg Chefs reveal tricks and tips for food-and-wine pairings and cooking like a pro When they aren’t working hard in restaurant kitchens, Wine Country
How to make a small, easy feast this Thanksgiving 2020.
The COVID-19 virus has changed how most of us think about Thanksgiving, my favorite holiday by the way. We are told that we shouldn’t gather in large,
Favorite Recipes: Flavors of Fall
John Burgess, Santa Rosa Press Democrat Fall is a special time of year. Summer is winding down and our circadian clocks are kicking in and
Chef John Ash’s tips for choosing chicken raised ’ethically’
(Photo credit: John Burgess/The Press Democrat) Today chicken has become so much a part of our menu that we don’t tend to think much at all about
Chef John Ash Shares His Favorite Summertime Recipes
Each season has its unique ingredients and flavors, but summer provides the most abundant, I think you’d agree. It’s hard to keep up with the delicious “glut”
Recipes: SOUTHEAST ASIAN FLAVORS
Southeast Asia is home to a rich cross-cultural table with every country providing a distinctive cuisine that, at the same time, shares similarities with its neighbors. The
Recipes: Sustainable Seafoods
Most authorities agree that eating more seafood and shellfish and less red and processed meat is a choice that's good for your health and much better for the environment. Unfortunately,
Recipes: Grilling with Chef John Ash
THE THRILL OF THE GRILL Cooking foods outside on a grill over coals is one of my earliest food memories. I lived with my Grandparents as a
Recipes: CINCO DE MAYO
Cinco de Mayo is Spanish for May 5th. Ask most Americans its meaning and they will probably tell you it has something to do with Mexican Independence
Recipes: Comfort Foods for Troubled Times
You’ve got your orders. We all must hunker in place now. What are we going to do about meals since we can’t go out or stock up
HOME-CURED CORNED BEEF
Serves 8 - 10 Corning is an old English term that refers to pellets of salt called corns. It has nothing to do with corn the vegetable.
15 MINUTE CREAMY TOMATO SOUP
Serve 4 This was adapted from a recipe by J. Kenji Lopez-Alt who writes for one of my favorite web sites: Serious Eats. It is delicious on
The Big Deal Dinner – Doing it Well!
All of us occasionally need to do what I call the “Big Deal” dinner. Maybe the Boss is coming over to dinner, or the in-laws or future
Recipes: Winter Soups
Soup is an important part of every cultural cuisine and the variations could fill several books (and it has!). Soup is the most basic of dishes. Originally
Champagne Brunch
Apparently the first use of the breakfast/lunch mash-up “Brunch” happened back in 1895. Guy Beringer, a British writer, authored a piece called “Brunch: A Plea” in Hunter’s
RECIPES FROM ANOTHER TIME THAT ARE WORTH MAKING AGAIN
My Good Food Hour co-host, Steve Garner (Saturdays on KSRO 11 to Noon) and I recently interviewed Yale professor Paul Freedman about his new book: American
Winter Food: SMOKY SALMON CHOWDER
Soooo . . . it really is beginning to cool down. We crave more warming soups and stews. Here is a favorite of mine which can be
Recipes: The Magic of Mushrooms
Enjoy this article from my column at the Press Democrat. All Photos: ©John Burgess/The Press Democrat Mushrooms are one of the most interesting foods that we consume.
Recipes: The flavors of many regions of Mexico. My favorite cuisine.
MEXICAN RECIPES The cuisine of Mexico is wildly diverse, although you wouldn’t always know that if you haven’t visited there. Fast food and “Americanized” Mexican restaurants are
The Great Foods of Summer
As seen in the Press Democrat, August 2019 https://www.pressdemocrat.com/lifestyle/9813040-181/celebrity-chef-john-ashs-easy “Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language”
Recipe: “FIRE AND ICE” MELON SALAD
Serves 8 This is a perfect summertime dish to start a lunch or dinner. The heat of the serrano chiles contrasts with the cool, refreshing melon and
The Perfect Burger – published in the Press Democrat
In recent years burgers have moved up from just being fast food faire to ultra-chic and hip with top chefs creating all kinds of exotically flavored and
Celebrity chef John Ash shares secrets to cooking black cod
I’ve been asked in the past “if you had to eat only one fish . . . what would it be?” Without question it’s black cod (anoplopoma
Recipe: CHILLED GREEN PEA SOUP WITH PURSLANE
Serves 4 This is a beautifully green soup in which you can make all kinds of substitutions such as broccoli for some or all the peas, watercress
Recipes: CAULIFLOWER . . . THE NEW KALE!
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
Stinging Nettles from Cooking Wild by Chef John Ash
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
Recipes: ASPARAGUS
ASPARAGUS STORY I have fond memories of wild asparagus growing up on my Grandparents ranch in Colorado. The ranch was at about 8000 feet and winters were
Recipes: HOME-CURED CORNED BEEF
Serves 8 - 10 Corning is an old English term that refers to pellets of salt called corns. It has nothing to do with corn the vegetable.
Recipe: CELERY ROOT: THE UGLY KNOB
The “Ugly Knob” description came from the Grande Dame of British food writing, Elizabeth David, who had great affection for this homely looking root vegetable. In case
FOOD & LOVE
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
My Grandmother’s Schnitzel – Chef John Ash
SCHNITZEL As seen in the Press Democrat! https://www.pressdemocrat.com/lifestyle/9179577-181/celebrity-chef-john-ash-gives Schnitzel holds a very special place in my heart (and stomach). My Grandmother used to make it often and
Recipes: Delectable ways to enjoy crab, from Chef John Ash
One of nature’s great food gifts I think is crab. I’ll never forget my first taste of crab. I was a very small kid on my first
CRANBERRIES: AN AMERICAN ORIGINAL
The cranberry, along with blue berries and the Concord grape, have a unique and special place in American cuisine. They are the three North American native fruits
MY GRANDMOTHER’S PUMPKIN PIE
I spent my early years living with my Grandparents on a ranch in Colorado. We really were poor mountain people but I really didn't know that (no
Getting ready for an exceptional Thanksgiving
HOW TO BUY AND COOK A HERITAGE TURKEY Make this the year you try a heritage bird by following the tips for buying and cooking below. ORDER
Celebrity chef John Ash shares Mexican dishes for Day of the Dead
DAY OF THE DEAD: A TRIBUTE TO DEPARTED ONES We are just beginning to see in those fanciful sugar skulls and other reminders of Day of the
LABOR DAY/END OF SUMMER GATHERING
Labor Day for many of us announces the end of summer. Though the Autumnal equinox (equal day and night hours) doesn’t happen until September 22nd this year
Recipe: SABLEFISH WITH CHANTERELLS AND PARSLEY SAUCE
Serves 4 Sable fish or Black Cod is available from California up to Alaska. It's great virtue is that you really can't overcook it because it has
CONCERNS ABOUT RAW EGGS IN RECIPES
Recently we (my co-host Steve Garner and I) had one of the last local producers of fresh eggs in Sonoma County on our radio show (www.ksro.com which
Summer Recipes: Mexican Chicken Soup with Lime or SOPA DE LIMA
We usually think of beer as the beverage of choice with Mexican food. It certainly works but as Mexico produces more and more outstanding wines they and
BREAST OF CHICKEN WITH CAPERS AND OLIVES
We all look for simple recipes that we can come back to regularly. This is one of my "go to" recipes. Don't skimp on the anchovies! Adds
Recipe: POSOLE ROJO WITH CHICKEN
POSOLE ROJO WITH CHICKEN Serves 8 - 10 One of the classic comfort foods of Mexico which uses Mexican corn or hominy what is also ground to
SOUPE AU PISTOU (VEGETABLE SOUP WITH PESTO)
Serves 8 to 10 Here’s my version of that wonderful soup from Provence in France. There are all kinds of variations on this but usually it includes
GIFTS FROM YOUR KITCHEN 2017
Gifts that you make always seem to be more personal. Here are some easy, simple favorites that are great for the holidays. LEMON CURD Makes about 3
Thanksgiving Recipes
For all the years that I’ve fixed Thanksgiving my kids especially have been adamant about keeping it traditional: turkey, stuffing, cranberry sauce and pumpkin pie. They are
GRILLED SALMON SOFT TACOS
Serves 4 Fish tacos have become all the rage in recent years and are a specialty of the Pacific Coast of Southern California and Mexico. This is
Recipe: Almond-Orange Biscotti
Makes 36 biscotti Biscotti, the “twice baked” treat from Italy can be made in an infinite number of flavors. They are very easy to make, keep well
Grilled Pizza
Makes 6 pizzas Pizza cooked straight on the grill is very simple and one of the most delicious things you'll ever eat. Once you've seen it done
Recipe: SPAGHETTI MARCO POLO
Serves 2 – 4 This is a mash-up of Julia Child’s original Spaghetti Marco Polo along with some additions via Arthur Schwartz’s “Garbage Pail Pasta”. Arthur was
Recipe: BAKED RICOTTA
BAKED RICOTTA This makes a rich warm cheese dip with a light, airy, soufflé-like texture can't be beat for any occasion. In addition to crudites its delicious
Favorite Recipe: Orange Ricotta Cake with Strawberries
We’ll be forever grateful to Chef John Ash for creating this recipe which has become a centerpiece at any Bellwether Farms event. In his words, “The key
Recipe: Risotto Verde
This is a gorgeous, fresh tasting green risotto and is easy to make as it is baked in the oven. The Cutrer Chardonnay would be delicious with
OLD-SCHOOL SWEDISH MEATBALLS
Serves 8 Though not a diet food. Swedish meatballs are a delicious addition to a holiday buffet or meal. They are traditionally served with buttered egg noodles
SALMON CAKES WITH HERB AIOLI
Serves 8 as an appetizer In my restaurant days when we were cutting fresh salmon we always seemed to have a few small pieces left over. I
COUS COUS RISOTTO WITH OLIVES, BABY KALE AND SUN-DRIED TOMATOES
Serves 4 – 6 as a main course This recipe uses a kind of cous cous known as Israeli cous cous. It’s really just a small pearl
A simple dinner for Valentine’s Day
Valentine’s Day is often problematical. Restaurants are busy (and often expensive) and we are encouraged to spend maybe too much on chocolates, flowers or whatever. Why not
ZITI WITH BROCOLLI RABE AND SAUSAGE
ZITI WITH BROCOLLI RABE AND SAUSAGE Serves 4 Broccoli rabe and sausage is a match made in heaven I think. They go well together with pasta, as
A Wintertime Favorite: CREAM OF “GREEN” VEGETABLE SOUP
Serves 4 - 6 This simple, rich soup goes together really fast and can use your favorite green vegetable. Candidates, either fresh or frozen, could include peas,
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
2 Favorite Recipes: CRAB HUSH PUPPIES & TURKEY MOLE PUEBLA STYLE
CRAB HUSH PUPPIES Makes 20 - 25 In honor of the start of crab season! 6 cups peanut oil for frying 2 cups yellow cornmeal 1 cup
Thanksgiving Turkey Leftovers – Try this famous TURKEY TETRAZZINI recipe!
TURKEY TETRAZZINI Serves 4 – 6 This dish purportedly was named for Luisa Tetrazzini, an Italian soprano who was popular in America in the early 1900’s. Beautifully
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
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
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
Recipe: Lime Posset
Posset (pronounced pos-it) originally was an English drink made of hot milk curdled with ale or wine and usually sweetened and spiced. Here it becomes a lovely
Soaking lentils
Soaking lentils: Recipes using lentils will often tell you that one of their advantages, unlike beans, is that you don’t have to soak them before cooking. While
Sonoma-Cutrer Wine and Cookbook Offer
Sonoma-Cutrer has this great offer, that includes my new book, "Cooking Wild" a bottle of 2013 Les Pierres Chardonnay, and 2013 Vine Hill Pinot Noir for $99,
Refreshing Summer Recipe: WHITEFISH CRUDO
WHITEFISH CRUDO Serves 4 Raw fish has been enjoyed around the Mediterranean for probably as long as sushi. Crudo, the Italian version, like it’s Japanese cousin depends
Catfish Day on the “Good Food Hour” with Chef John Ash
Saturday is National Catfish Day, a fitting topic for Steve Garner and I on "The Good Food Hour" KSRO radio show. Below is a recipe we will
Recipes from Ramekin’s Class – June 2016
Enjoy these recipes from a class that Chef John Ash recently taught at Ramekin's in Sonoma, California. FRESH CALIFORNIA FLAVORS • Grilled Asparagus with Prosciutto, Buratta and
SWITCHEL OR HAYMAKERS PUNCH
Serves 6 Most people these days reach for a sports drink or “smart” water after a good workout or an afternoon of yard work. But there was
DRYING SUMMER’S TOMATOES
For about 1 cup of dried slices: My favorite way to preserve delicious home grown summer tomatoes is to dry them. They are easy! Eat them as
A Treat for Father’s Day
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.
Stinging Nettles from Cooking Wild by Chef John Ash
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
Quick holiday appetizers for parties, friends and family
Who needs stress at the holidays. Here are a few quick appetizers you can whip up in a jiffy.
Duck, Duck…Duck! Three Duck Recipes
Cooking duck doesn't have to be difficult. Here are three great recipes from an article I wrote for Fine Cooking Magazine
Mother’s Day 2015 Recipes from John Ash
Flourless Chocolate Souffle is a perfect (and easy) dish for Mother's Day. (Shutterstock) Mom shouldn’t have to cook on her day so here is a
Pineapple and Cola Glazed Ham Recipe
Pineapple and Cola Glazed Ham Recipe Serves 16 or so This is a riff on a recipe my grandmother used to do for Easter and Christmas. Do
Broccoli Pesto Recipe
Broccoli Pesto? Here’s an easy to make and really delicious pesto to use with pasta, as a filling for ravioli, to top baked potatoes and a way
Steve’s “Uppercrust” Southern Fried Chicken Recipe
Fried chicken inspired by Steve's Kentucky upbringing. STEVE’S “UPPERCRUST” SOUTHERN FRIED CHICKEN RECIPE Serves 4 - 6 This is a recipe from my long-time friend
Thanksgiving Roast Turkey Recipe
This is my absolute favorite recipe for a moist, delicious roast turkey. The key is brining and roasting. I think you'll love it too. Roast Turkey From Chef
Braised Chicken Thighs
BRAISED CHICKEN THIGHS WITH LEMON AND GREEN OLIVES Serves 4 – 6 An easy chicken dish with delicious flavors of the Mediterranean. 8 bone-in, skin-on
My Favorite Tailgate Burger: Pimento Cheeseburgers
Pimento cheese on a burger? It's surprisingly great. With the return of football, fall is tail gating time. With a portable grill there are all
Can a GMO save our oceans?
Many of us have strong opinions about GMO's (genetically modified organisms) and I confess I've been one that has been concerned about their development and use. But
The Best Grilled Cheese
Serves 4 I recently saw a recipe from Chef Gabrielle Hamilton of the famous Prune restaurant in Manhattan that reminded me of the same thing my Grandmother did
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
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
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
CHUTNEY RECIPES
Photo from MaryFrancesMain Chutney is a condiment we often associate with Indian cuisine. But this condiment has now gone global and offers a punch
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
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
Sustainable Seafood Choice- Arctic Char
I’ve just returned from this year’s Cooking for Solutions event at the Monterey Bay Aquarium. I have been on the board of this event since its inception
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
ORANGE GLAZED HAM
Photo from sk8geek For many of us, the Easter ham is a tradition that goes back generations! This is a recipe for one my favorite
Sexy Recipes to Woo Your Valentine
Food and Love have always had a special association. M.F.K. Fisher notes in her wonderful little book An Alphabet for Gourmets that gastronomy has always been connected
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
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
Bacon Recipe Contest Winner
Me and my radio co-host, Steve Garner, broadcasting from the finals of the Bacon Recipe Contest for The Good Food Hour Earlier this month my
Judging the Foster Farms Fresh Chicken Cooking Contest
I recently had the honor of judging the Third Annual Foster Farms Fresh Chicken Cooking Contest . Six finalists were chosen to prepare their dishes for myself
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
A Special Event to Celebrate Tomato Season
Have you always wanted to have a big-name chef cook you dinner in a gorgeous setting? If so, I have a great opportunity, and you would be
GOAT CHEESE STUFFED PIQUILLO PEPPERS
30AEATS Wonderfully versatile piquillo peppers come exclusively from the small northern Spanish region of Navarra. Nestled between the borders of southern France and Basque territory, the town
Watermelon with Chili Salt
Photo from moreno0101 It’s going to be another hot couple of days here in Northern California! I know most of the country has had
Fresh from Alaska
Yours truly with a fresh ling cod I’ve just returned from an annual class I do at the Talon Lodge in Alaska. This gorgeous place
Cold Soups for Hot Weather
As the temperature goes up, the last thing most people feel like doing is a lot of cooking. This time of year cries out for make-ahead dishes
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
All About Asparagus- Part 3
COOKING ASPARAGUS Wash asparagus just before cooking to remove any bit of grit left from the sandy soil it is usually grown in. Asparagus does not usually
All About Asparagus- Part 1
If ever there was a harbinger of spring, it’s asparagus. As the days grow longer and the soil warms, asparagus suddenly springs into life, sending
Remembering Ingram’s Chili Bowl
Longtime Sonoma County residents, and even those who have traveled to Sonoma County through the years, may remember Ingram’s Chili Bowl. It was a very
Cool Kitchen Tip: Opening Sparkling Wines and Champagnes
At sports victories we’ve all seen the winners shaking a bottle of champagne and then opening it so the cork flies off and the wine
Posole- A Recipe to Warm You Up
When the weather turns cold, I’m ripe for anything warm, spicy and soupy. One of my favorite simple recipes is Mexican Posole (pronounced po-zo-lay), a
Perfect Mashed Potatoes- Revisited
It is that time of year again when we turn to warm, comforting holiday foods. It seems one of the most popular dishes, would also
Tips for Deep Frying a Turkey
Most of us have heard about deep frying turkey, which originated in the south and is often called “Cajun Fried Turkey”. When I finally tried
Cool Kitchen Tip: Facts About Cookware
• Aluminum: Remember a few years ago when people were throwing out their aluminum pots and pans because of the “Aluminum causes Alzheimer’s” scare?? According
A Fire and Ice Recipe Inspired by Mexico
This week I have had the good fortune to teach cooking classes at Rancho La Puerta, a gorgeous getaway located just over the California border
Cool Kitchen Tips: Bottled Water vs. Tap Water
Many people believe bottled water is safer than tap water. I’ve bought into this too, but it often isn’t true. Municipal water supplies are tested every day
Cool Kitchen Tip: Why Do We Marinate Meats?
The most important reason to marinate is to add flavors. Here’s how a marinade works: A good marinade is a blend of something acid (wine,
A Dinner in the Orchard with Dry Creek Peach and Produce Company
One of my favorite events each year is a class and dinner that I do with Dry Creek Peach Company in the middle of their
Grunts: A Delicious and Simple Dessert
Grunts are one of those great “Grandma” desserts that trace their history back to colonial times. They are in the large family of cooked fruit
RECIPES THAT PAIR WITH PINOT NOIR
I was recently invited to participate in Kosta Browne Winery’s annual retreat at the beautiful Mayacama Club nestled up in the hills of Sonoma County. Kosta Browne
Beer and Food Pairing
I just cooked for a fund raising dinner for the Mendocino Music Festival at the North Coast Brewing Company in Fort Bragg, CA. It was a very
Shucking and Sharing Oysters
This Saturday, (April 30, 2011) I am honored to be the Guest Shucker at the Hog Island Oyster Company at the Oxbow Market in Downtown
Wild Alaska Crab Deviled Eggs
I hope everyone has had a great Passover and Easter weekend. As a result, many of us have some leftover hard-boiled eggs to put to
Winter Fruit Chutney
We have one more week before spring officially begins. In celebration of the last week of spring, I'm sharing one of my favorite winter recipes.
Trip to Viet Nam
I just returned from a couple of weeks in Viet Nam. It was an amazing trip. In Viet Nam you’ll find the whole cultural spectrum
Cranberries: An American Original
The cranberry, along with blueberries and the Concord grape, have a unique and special place in American cuisine. They are the three North American native fruits that
Gifts From Your Kitchen
Some of the best holiday gifts are those you make yourself. The investment of ingredients, time, and the effort you put into making something special can pay
Perfect Mashed Potatoes
It would seem that nothing could be simpler than mashed potatoes. They are simple but there are a few basics that will help make sure
A Cranberry Recipe from a Pioneer in the Industry
This is a recipe I got from Tom Darlington of Medford New Jersey whose Aunt Elizabeth was one of the prominent pioneers in the cranberry industry. She
Thanksgiving 2010 Recipes
For all the years that I’ve fixed Thanksgiving, my kids especially, have been adamant about keeping it traditional: turkey, stuffing, cranberry sauce and pumpkin pie.