Chef Jenny Dorsey

Back by popular demand — another set of 12 spices organized into Top, Middle and Base notes! If you would like to learn more about the descriptors and metrics I use for each category, please head over to my last post about this topic.

If you have any particular requests...

For some reason, analysis & discussion on food texture isn't as popular in mainstream food media as smell & flavor. When @CookingwithJulie suggested I post about textures, I realized I didn't even know where to start. As a result, I became obsessed with learning about...

Weird Combinations for this week is BANANA & GOLDFISH CRACKERS. I munched across this combination by complete accident — back when my husband Matt and I lived in SF, I would often swing by his office for free snacks (#startuplife). One particular day there were no more...

Weird Combinations is back this week with MOREL, WHITE CHOCOLATE and DILL. It know it sounds gross, but when made into a sauce with dashi, garlic & shallot it pairs beautifully with crustaceans. So far I’ve tried crab, lobster * langoustine — I think it would also work...

Privilege: Pt. 1: Wealth

What determines “value”? This is something I’ve touched upon before, so I wanted this dish to approach the topic with a different angle: the relationship between value and privilege. I’ve been thinking a lot of how each of us measure value in re...

Pantry Engineering Pt. 4 is the final installment (for now), and is all about spices! As I mentioned in my post in this series, I find the most useful way to sort spices is by organizing them by top, middle and base notes.

I think of top notes as the aromas and flavors...

Kicking off Weird Combinations with the pairing of OCTOPUS and BLACKBERRY. This dish was a result of me testing out a theory that similarly colored foods often taste good together, and seeing how successful this pairing was certainly motivated me keep digging. There’s...

Pt. 3 of Pantry Engineering series is all about salts, sweeteners and pepper. These are the building blocks of everything we make, and each contribute much more than just saltiness or sweetness. Flavor layering is the act of combining salt and sugar (and, in more compl...