Chef Jenny Dorsey

When The Kitchn asked me what recipe I've made more than any other this year, I immediately knew I had to write up a short post about this one: Braised Taro with Pork Riblets. This is one of my weekday staples because you can: Make it in large batches for now and later Adjust the seasonings on your preferences to keep things fun and interesting Minimize cleanup by only using one pot to make this whole dish I've been making this on repeat since the beginning of the pandemic bu

I’m really honored to be named a “Local Hero” by Thrillist & really proud to see Studio ATAO's work be recognized. You can read all about what our team has been doing & what we are planning in our 2020 Impact Report. I do want to say 2 things about awards at large while we are on this topic. The first is that while awards are often given to one person, as we consider equity & representation we should challenge the idea of “individual” achievement. Dig into any award winner &

For my first Studio ATAO cooking class ever (!) in partnership with Kitchen Rodeo on Saturday, December 12 at 12pm PT, I'll be teaching "Fancy Because It's French", or Course 6 from Asian in America. On the culinary side, we'll be going through all the steps of:⁣ Making a standard mousse that can be applied for all flavors Encapsulating loose textures (like thin liquids, or soft custards) in a hard shell that creates a "molten center" effect when eaten - this can be used for