CHEF JOHN HOWIE'S BLOG

Enjoy a collection of content from Chef Howie and members of his team.

Whiskey-Glazed-Salmon-recipe-by-Chef-John-Howie

COOKING WITH CHEF JOHN HOWIE: WHISKEY GLAZED SALMON

By Nabanita Dutt | February 20, 2017

In the Pacific Northwest, we are known for our salmon. From Chinook salmon to Koho to Sockeye – if you’re a salmon fan (and who isn’t!) you’ve got Seattle’s seafood king, Chef John Howie right here, sharing one of his PNW signature recipes: Whiskey Glazed Salmon. “For this recipe, I am working with a beautiful…

9-WAYS-TO-HOMEMADE-SALADS-A-LOT-LESS-BORING

9 WAYS TO MAKE HOMEMADE SALADS A LOT LESS BORING

By Nabanita Dutt | February 17, 2017

Restaurant salads are something of a mystery. No matter how carefully you gather all the ingredients and try to make the same thing at home, the invisible x-factor that differentiates a merely edible salad from the heaven-in-a-mouthful sort always seems tantalizingly out of reach. The problem, I think, is partly of expectation. You expect salads…

Clam-Linguini-recipe-by-Chef-John-Howie

COOKING WITH CHEF JOHN HOWIE: CLAM LINGUINI

By Nabanita Dutt | February 14, 2017

“In Washington state, we’ve got some wonderful saltwater manila clams or butter clams as people often call them, and they’re the star of this simple, fabulously aromatic, seafood dish,” says Chef John Howie. “I will also be adding some sea clam meat to fortify the pasta and make it really yummy.” Then there are Roma…

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WHY JAPAN IS THE LEAD INFLUENCER IN FOOD TRENDS THESE DAYS

By Nabanita Dutt | February 10, 2017

“I’ve found that if you sat at a table with eight or nine of the world’s best chefs – from France, Brazil, America, wherever – and you asked them where they would choose if they had to eat in one, and only one, country for the rest of their lives, they would ALL of them…

THANK YOU FOR RAISING $118,189 TO FEED THOSE IN NEED!

By Chef John Howie | February 6, 2017

As you know, food is a big part of my life. That is why it breaks my heart hearing there are people going hungry right here in the Northwest. I’m grateful that we are able to do many things for our community, but our big effort every year is to raise money for Food Lifeline through…

Chef-John-Howie-recipe-moms-potato-salad

COOKING WITH CHEF JOHN HOWIE: MOM’S POTATO SALAD

By Nabanita Dutt | February 6, 2017

There are all sorts of potato salads, up and down the American taste spectrum. From bland, overdressed, gag-inducing dollops of something yellow and mushy to a perfect symphony of taste, texture and eye appeal – United States is a nation that cannot have enough of all of them. But the potato salad that would triumph…

9-WAYS-TO-MAKE-YOUR-OWN-SAUSAGES

9 WAYS TO MAKE YOUR OWN PLUMP, JUICY SAUSAGES

By Nabanita Dutt | February 3, 2017

Supermarkets have simply ruined sausages for many people. Filler, fluids, modifiers, all packed into tubular bags of intestines with the worst bits of waste meat collected off the floor once the butchery has been swept… Graphic, mental images of the contents of a pack of cheap, supermarket sausage can take people to some really fanciful…

SESAME AND PEPPERCORN CRUSTED AHI TUNA RECIPE

COOKING WITH CHEF JOHN HOWIE: SESAME AND PEPPERCORN CRUSTED AHI TUNA

By Nabanita Dutt | January 31, 2017

This crusted Ahi tuna recipe is a food legend that was born in Chef John Howie’s kitchen at Seattle’s upscale Seastar Restaurant And Raw Bar. The fresh bricks of Ahi, seared perfectly on the outside, are finished off with some wasabi cream and a ginger-soy reduction. (Watch how Chef Howie swiftly `draws the lines out’…

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HOW TO EAT WELL AT A FREE HOTEL BREAKFAST BUFFET WITHOUT EMBARRASSING YOURSELF

By Nabanita Dutt | January 28, 2017

Mediocrity can be manipulated. Hotel breakfast buffets most certainly can be revived and upgraded if you approach the spread with optimism, originality and some careful pre-planning. After all, nobody serves you such an extensive selection of breakfast foods at home – oh, wait, nobody serves you at home! – and even if the congealed scrambled…

OVEN-BAKED PORK CHOPS ON CEDAR PLANK

COOKING WITH CHEF JOHN HOWIE: OVEN-BAKED PORK CHOPS ON CEDAR PLANK

By Nabanita Dutt | January 24, 2017

Another fabulously simple plank cooking recipe by Plank Cooking guru Chef John Howie. This time, if anything, the recipe is even easier. You lay out some seasoned pork chops and red potatoes on the cedar plank, and the aromatic wood does its thing, flavoring the food while it cooks in the oven. “You simply cannot…