Valentine's Day. Four courses. Two kids helping in the kitchen.
This isn't about reservations or crowded restaurants. This is about showing up for my wife with white asparagus hollandaise, porcini mushroom risotto, pesto-crusted black sea bass, and chocolate panna cotta.
Lumi is my sous-chef. Lui hands Mom flowers. And I'm cooking every single course from scratch—because that's what she deserves.
Read MoreThanksgiving 2024: brined turkey wrapped in caul fat, Boston baked beans, roasted vegetables. Hosting the Tsurumen crew. The caul fat makes all the difference - golden crispy skin, incredibly tender meat. This is how I cook Thanksgiving every year.
Read MoreI still had frozen venison hunted by my student from western Mass in the freezer. I cooked different parts of venison meat; loin and burger. My friends came over to my place and cooked a full course meal! Here is Tatekitchen spring version.
Read MoreNothing is better than seasonal ingredients.
Spring vegetable is one of my favorites!!
Those ingredients bring natural sweetness to your plates.
I would recommend using smooth cream sauce and short pasta, which get caught with sauce well for those spring veges
