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