Noble Recipe

This modern take on the classic french Steak au Poivre, is made with luscious thick cut cubes of Bluefin tuna. By browning all six sides, it give the outer surface a meaty texture and umami that's like a great cut of beef, while the center of the steak remains medium rare with the moist,...

Although these canapes are bite-size, the crunchy cucumber, satiny tuna, and bursting tobiko provide a mouthful of contrasting textures and flavors to get your appetite going. By carving the cucumbers with a knife, instead of scooping out the centers, it not only makes for a more attractive vessel, it also makes the walls of...

Despite having only nine ingredients, this dish presents a wide variety of flavors, textures and colors with crisped cubes of ōtoro, tender kabocha gnocchi and a creamy grilled lemon emulsion that brings the two components together. The salt and rendered fat from the ōtoro forms a crisp golden brown shell on the outside of...

Sockeye salmon doesn't have as much fat as King Salmon, but what it lacks in oil it more than compensates for with its vermillion hue and endless flavor. Like chicken breast, Sockeye salmon can easily be overcooked, which is why this slow roasting technique works so well. By putting the salmon in a low...

With four components, that need to be finished around the same time, this isn't a simple dish, but with a diverse array of colors, flavors and textures, its well worth the effort. First there's a bed a of creamy polenta infused with the bold color and flavor of roasted piquillo peppers. Then there's the...