Recipes

Ginger-Soy Tuna Poke on Pressed Avocado

I discovered poke on one of our Maui vacations. It’s so good that I can easily order a pound at a time and eat only that all day long. Of course, I had to start a Hawaiian cooking class, just so I could show my students how to make it.
By Chef David Robertson, The Dirty Apron

Okonomiyaki

Developed by Dirty Apron chef Takashi, this dish is an inspiration from the version of the dish Takashi ate at home as a kid. This pancake is a classic post-war Japanese poor man's dish, from when flour was more abundant than rice. Serve it as an individual meal, share it with a group pizza-style, or cut it up and hand it around as party canapes topped with meats, cheeses, seafood or vegetables.
By The Dirty Apron

Caramelized Fennel and Goat Cheese Salad

Caramelized Fennel and Goat Cheese Salad

The name of this dish says it all. The subtle sweetness of the confit tomatoes and caramelized fennel, the tartness of the cheese and the salty crispiness of the pancetta are a delicious blend. Serve this salad hot or cold on its own, or as a side dish to any protein.
By Chef David Robertson, The Dirty Apron

How to Buy and Prepare Delicious Sablefish

By Laura Barker, Dirty Apron Cooking School

Sablefish is a signature dish for many chefs on the West Coast. Bring restaurant-quality sablefish to your dinner table with these tips on buying and preparing this delicious dish.