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Rarely a day goes by in the kitchen where I work that I don’t make stock. Usually it’s chicken stock, although vegetable and beef stocks...
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Find out more about Eric: Eric Burkett, who's been eating nearly all his life, is a professional chef and former journalist, cooking and writing in San Francisco. |
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- Stuffed delicata squash
- Cornbread
- Tangy glazed beets
- Parsnip and apple soup
- Kale with turnips
- A really good brownie recipe
- Celery root and apple slaw
- Barley tea
- Kimchi and noodle soup
- Roasted root vegetables
- Pork and tofu with orange black bean sauce
- Spicy New Year's butternut squash
- Dream tea
- Banana cornmeal muffins
- Ceviche salmones escandinavos
- Sesame salt
- Roasted red pepper and preserved lemon salad
- Preserved lemons
- Roasted red pepper and mango salsa
- Brown rice pilaf with fresh herbs
- Collard greens
- Croutons
- Herb-stuffed pork loin
- Chicken stock
