I was pleasantly shocked at how much space the Chronicle devoted to the inaugural essay, replete with multiple photos, long side bar on 10 key breakaway ingredients, editor’s intro, and five recipes! Can’t publish the whole thing here for a while, but please do read it online here. Thank youuuu! It’s going to be fun doing it on a regular basis.
(And maybe all non-food short posts here are good excuses for recent Daphne pix!)
Print Friendly
eric, your article in the chronicle is fantastic. really, i hope you rock the bay area's food world, my friend.
hey, i tried your recipe for "very soft tofu with young ginger and sweet peppers" tonight. i picked up some great tofu at uwajimaya's here in seattle. the dish was fantastic-fresh, full of flavor, and incredibly easy. thanks for the recipe.
Thanks Jeff — love Uwajimaya. Can't believe we don't have one in the bay area.
Dear Eric,
I love your quote in the Chronicle regarding fresh herbs "Using fresh herbs in cooking feels like cheating; they automatically make everything taste good, with very little effort on the cook's part"
I write a blog featuring fresh herb and produce recipes. Roz's Scrumptious Recipes http://rozmena.wordpress.com/
I am going to try your recipes. I am intrigued my the concept of adding umani to foods. haven't tried Amino Acid yet, but I sampled a delicious kale salad at a potluck recently that used that as a seasoning, so that is on my list to buy.
Thanks
Roz
Thanks Rozmena, and good luck with your blog! Do pick up some Bragg's, it's amazing stuff.