Why Does My Vacuum Cleaner Smell Burnt? [4 Things to Check]

Put the tomato pieces in a bowl and add the seeds in the sieve.

Hong herself has been forged in the fire of.Christopher Kostow.

She spent five years working her way up to become the first-ever chef de cuisine at Kostow's The Restaurant at Meadowood.So when Kostow opened this more casual restaurant nearby, she was more than ready to take the reins.At The Charter Oak, Hong draws from the same well of gorgeous Napa-grown ingredients she had access to at Meadowood, but the results here feel limber and spontaneous.She smashes potatoes and fries them up like tostones, draping them in Mendocino seaweed, local honey, and brown butter.

She reimagines ranch dressing as a tangy, funky blend of fermented soybeans and crème fraîche, served with a platter of vivid crudités.She brines chicken in buttermilk, grills it slow and steady, and pairs it with subtle nods to her wine-country home: fresh grapes wrinkled over the fire, raisins, preserved young grape leaves, splashes of verjus.

It takes a real savant to deliver knockouts like these, as delicious as they are studious.

Hong spent years winding her spool of experience at Meadowood.Delicious served plain or with billows of crème fraîche whipped cream, Tricia Manzanero Stuedeman's chocolate cake is a snap to make.

A relatively high ratio of liquid ingredients to dry ingredients makes for a thin batter that's easily whisked together without overmixing.. Get the Recipe.Lemon Blueberry Cake with Lemon-Zest Glaze.

Since the batter calls for oil instead of butter, there's no need for a creaming step — just quickly beat together the ingredients until smooth, then fold in the blueberries.Feel free to swap in raspberries or blackberries.. Get the Recipe.