Chef Us

I've been making a lot of stuffed veggie recipes this fall.  Most stuffed veggie recipes are warm and hearty, and even if they are cov...

Even though September and October are apparently the "summer" months in SF, I'm ready for fall.  While this may be a pasta...

This is a very versatile dish.  You can really add whatever mushrooms and cheese you like.  I decided to use portobello and chantrelle mushr...

Sometimes the best meals come about by cleaning out the fridge.  Last night, I had a bunch of shiitake mushrooms, some bread, and a lot of c...

Choux (pronouced "shoo") pastry can seem like a daunting thing to make (because it's all french and fancy), but it's actua...

This has to be one of my favorite recipes.  There's actually no meat in these meatballs, just lentils and cheese, but you won't miss...

This month, our special ingredient is brussels sprouts.  I've featured them in a gratin that would make a great side at Thanksgiving.  T...

I decided to make empanadas with the special ingredient this month.  I wanted to create a dish that captured the flavors of fall and played ...