Tom Douglas, executive chef and co-owner of five Seattle restaurants, reveals his recipe for sake-steamed salmon with aromatic steamed rice. Lemongrass, ginger and soy sauce give this dish an Asian motif.
This gardener offers a unique perspective on traditional summer vegetables. She recommends substituting the typical lettuce-and-tomato salad with more unusual offerings and flavors: leeks, Swiss chard, garlic, Malabar spinach and fennel.
A single crust and multiple fruit options make the rustic tart a dessert must-try for even the most novice of chefs. A tarte Tatin uses caramelized fruit as a topping, whereas a galette has an open top with a crust filled with almond cream.