Roasted Cauliflower

Growing up in California we always had cauliflower, and I’m very happy to see so many people enjoying it nowadays since even when I was young in t...

Japanese Curry

I grew up eating Japanese curry (it’s one of the most popular meals to cook at home in Japan). It’s a curious dish when you actually look at the i...

Basque Spice Blend

Braise white beans with cured chorizo add this blend and serve it with poached eggs and grilled bread. It also adds a sweet, hot element to carrot...

Espelette Crab Toast

Piment d’Espelette harvest is finished for the year and winter Mexican avocados are here, so I started thinking about how to combine two great thi...

Autre Shichimi

Here's my take on Japanese seven spice. Shichimi togarashi topped every bowl of ramen, brightened up my mother's kinpira gobo, and made its way int...

Piquillo Pepper Financiers

Paul has definitely created his own cuisine and food vocabulary. He combines traditional and modern techniques, always with great aesthetics. Catal...

Karaage (Japanese Fried Chicken)

Fried chicken in Japan is called karaage (ka-ra-ah-geh), and can be found everywhere, from roadside izakaya, to convenience stores, to Friday dinn...

Luberon Lamb Daube

Cold weather calls for tender braises and root vegetables. Often made with beef and red wine, my version of this traditional Provençal dish pairs ...