Feel-good Recipes + Cooking Tips

Check out the goods 👇

Bibimbap bowl with spinach, mushrooms, sprouts, egg, sauce, and green onions and carrot.

Bibimbap with Cep Tamari (Noma Projects)

A Korean rice bowl built around a four-month porcini ferment from Noma's test kitchen. Oyster mushrooms, seasonal vegetables, runny egg, gochujang cep tamari sauce.

Chef Geronimo Ramos holding a fresh anchovy on the San Francisco waterfront.

Articles

The SF Sustainable Seafood Guide: Where the Sourcing Actually Holds Up

A local chef's guide to San Francisco's best sustainable seafood restaurants, with verified sourcing credentials, reservation links, and what to order at each one.

Filipino-American chef holding a wild gaper clam at Bodega Bay tidal flat, California coast.

Articles

How to Go Clamming in California: A Chef's First Time

A Filipino-American chef goes clamming for the first time in Bodega Bay with Team USA competitive fishing champion Annie Nagel. What I learned about wild clams, bivalves, fresh chowder, and why this kind of eating matters.

Chef Geronimo Ramos holding the New West KnifeWorks 8-inch Cadet and Sunburst Fillet Knife at the St. Helena store

Articles

New West KnifeWorks Review: The Last Knife You'll Ever Have to Buy

A chef's honest review of New West KnifeWorks -- American-made, hand-finished in Idaho, and sharper than anything I've cooked with. With video.

Scallops in half shells topped with roe, dill, and blood orange slices, served with green herb foam on a ceramic plate, held by hands over a wooden surface.

Recipes

Peruvian Scallop Crudo

A raw Peruvian scallop crudo with green onion oil, coconut cream, blood orange, and salmon roe. Beautiful, fast, and built on sushi-grade sustainable seafood.