Naomi Pomeroy
Recipes
Smoked Fish and Rice Breakfast Bowl
Can’t find Japanese pickles? Shave some radishes, carrots, or cucumbers, then toss the slices with a pinch of sugar, a pinch of salt, and a few spoonfuls of rice vinegar. Let sit 5 minutes before using.
Restaurants
How One Chef Broke Her Late-Night Eating Habits
Naomi Pomeroy spent years eating poutine for dinner after long kitchen shifts. Now, the chef/owner of Beast in Portland, OR is changing her ways.
Culture
Your Cutting Board Should Last 100 Years
Chef Naomi Pomeroy on why a good cutting board is something you'll want to pass on for generations.
Culture
How to Host a Grown-Up Dinner Party (aka How to Party Like Your Parents)
Fuss! Frills! Fancy dessert! This is the grown-up dinner party you've always dreamed of, and now's the time to throw it.
Recipes
Glazed Duck Confit with Olive Relish and Sauce Verte
Don’t be dismayed by this recipe’s length: Packed with make-ahead moments, the dish is a low-stress showstopper.
Recipes
Saint-Florent Cocktail
An easy-drinking aperitif made slightly more potent with the addition of gin.
Recipes
Leek Soup with Shoestring Potatoes and Fried Herbs
For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.
Recipes
Parsnip Purée
Parsnips are naturally sweet and not too starchy, which makes for an ultra-silky mash.
Recipes
Prosciutto, Watercress, and Fontina Toasties
The keys to achieving razor-edged triangles: Let the sandwiches cool slightly, then slice with a serrated knife.
Recipes
Radicchio and Apple Salad with Parmesan Crisps
Chef Naomi Pomeroy prefers to serve salad at the end of the meal; with this one, you get a bit of a cheese course at the same time.
Recipes
Frozen Chocolate Mousse with Cherry Sauce
Slice into portions and freeze on a parchment-lined baking sheet the day of the party; serving dessert will be a cinch.
