Articles written by Luke Chavez

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 By Luke Chavez    Specials    October 21, 2021 

Bacon Jalapeño Poppers

To say that Texans love their food is an understatement. As a kid, most of my summers were spent visiting my beloved grandparents and extended family in the great Lone Star State. Born and raised on...

 

Kabocha Squash and Celery Root Soup

Autumn, with its crisp sunny days and frosty nights, such as we have had this past week, is my favorite time of year. Watching the leaves change color, donning cozy sweaters, and tending bubbling...

 

Walnut & Basil Pesto

This past summer, with its long dry heatwave, was difficult on several plants in our kitchen garden. I had lost all hope for our row of basil plants in August, as they looked quite sad and limp. Now,... Full story

 

Caraway Scalloped Potatoes

The season for sweaters and comfort food has arrived, and I couldn't be happier. While autumn is my favorite season for many reasons, fall cooking is at the top of that list. Few vegetables are more...

 

Pizza Margherita

Summer is over and after what felt like forever, our tomatoes have finally ripened. To celebrate, this week ripe tomatoes have made an appearance at every meal, in salads, on sandwiches, tossed in...

 

Roasted Squash Risotto

At the age of twelve, I attempted my first risotto. I stirred and stirred, carefully following the instructions in a copy of Bon Appétit magazine. Slightly panicked that it wasn't looking right, I...

 

French Onion Soup Gratinée

When I lived in Seattle, one of my favorite spots for relaxed dining was Le Pichet on First Avenue, just up the hill from Pike Place Market. Watching traffic pass by, while enjoying refined bistro...

 

Fresh Peach Tart

Last week, we were gifted a bountiful bowl of fresh local peaches. Few summer treats are as special as the first juicy bite of a perfectly ripe peach at peak season. With a family birthday coming up,...

 

Gnocchi with Kohlrabi

Kohlrabi, with its funny name and alien appearance, is the type of overlooked vegetable that can seem intimidating to most home cooks. Originating from northern Europe, kohlrabi is in the brassica fam...

 

Pollo en Salsa Verde con Queso

Often, my kitchen inspiration is based on what is ripe and ready for picking in the garden. Our backyard has provided an abundance of tomatillos and chili peppers this week, which instantly had me...

 

Green Chili Bison Burger

America has a love affair with cheeseburgers. From fast-food to fine dining, there are different versions of this national favorite in every region. Inspired by the bounty of green chilis ready for...

 

My Kitchen Library:Viva La Cocina Mexicana

Included on my cookbook shelf is a small well-worn paperback copy of Elena's Secrets of Mexican Cooking by Elena Zelayeta. Originally published in 1958, this 1973 edition of the cookbook was a gift...

 
 By Luke Chavez    Specials    August 5, 2021

Ratatouille

Every summer, without fail, I am surprised by how productive the zucchini plants are in our garden. With new zucchini sprouting up every night, there is always an abundance of the striped, green...

 
 By Luke Chavez    Specials    July 29, 2021

Farro Tabbouleh Salad

Living in wheat country, I feel a deep connection to the fields of grain that surround me, even though I'm not a farmer myself. The rolling hills give us a colorful reminder of the changing seasons:...

 
 By Luke Chavez    Specials    July 22, 2021

Creamy Corn Summer Pasta

My two favorite things about summer are enjoying home-grown produce and that time of day when the sun sets, and the temperatures finally start to cool down. The back porch is my favorite setting for...

 
 By Luke Chavez    Specials    July 15, 2021

Kale and Tomato Quiche

For a brief moment, my mother worried that I was a future sociopath...at the age of four. The discovery of a notebook full of drawings featuring a giant knife wielding woman in pearls would alarm any...

 
 By Luke Chavez    Specials    July 8, 2021

Elotes (Mexican grilled street corn)

As a child in Los Angeles, I often spent weekends with my father who lived a block from Echo Park Lake, many years before it became the gentrified hipster neighborhood of today. We would walk around t...

 
 By Luke Chavez    Specials    July 1, 2021

Falafel with Garlic Tahini Sauce

Sometimes, after a long night serving $200 dinners (see my article about tasting menus on page 12) I would stop at the Aladdin Gyro-cery, in Seattle's University District, for a cheap late-night...

 
 By Luke Chavez    Specials    July 1, 2021

Tasting, Tasting, 1, 2, 3...

Having worked as a server at some of Seattle's best restaurants, I've had the honor of working for some of the finest chefs in the city. The more time you spend with great chefs, the better you...

 
 By Luke Chavez    Specials    June 24, 2021

My Kitchen Library: Farm-to-table-to-books

In recent years the term farm-to-table has been overused and even parodied. As a server at some high-end farm-to-table restaurants in Seattle, there were some moments I felt as though I was living in...

 
 By Luke Chavez    Specials    June 24, 2021

Behind the recipe, behind the scene

Admittedly, behind the scenes of a perfectly styled food photo can be a little chaotic. While testing my recipe for Linguine Vongole, featured in the April 29th edition of The Times, I managed to use...

 
 By Luke Chavez    Specials    June 24, 2021

Salmon Braised in Tomatoes with Scallops

Sometimes, on a rare day off, I am known to binge episodes of the Food Network classic, Chopped. As contestant chefs brainstorm dishes on the fly, using the surprise "basket ingredients," I play...

 
 By Luke Chavez    Specials    June 17, 2021

Strawberry Rhubarb Pie 

As we move into the summer months, my culinary inspirations become increasingly influenced by what is ready to be picked in the garden. Compared to years past, the strawberry plant that runs along...

 
 By Luke Chavez    Specials    June 10, 2021

Baked Macaroni & Cheese

It's the season of backyard barbeques and neighborhood potlucks, a time when small gatherings can quickly turn into large parties. Amongst the various salads and grilled meats of your summer spreads,...

 
 By Luke Chavez    Specials    June 3, 2021

Lemon Herb Skillet Chicken

Julia Child is famous for noting that the quality of a cook can always be judged by how well they roast a chicken. In my quest for poultry perfection, I have tried countless variations and recipes...

 

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