I had to learn to trust other people.

Andrew Zimmern’s homey crumble is topped with crushed almonds and brown sugar.. Stephanie Meyer Stephanie Meyer.David Posey, Chef/Owner, Elske.

"I like to cook them by cleaning them, then soaking them in pickling lime for a few hours, rinse, then cook in sugar syrup and dehydrate.They turn into natural.fruit jelly candies.

Anna Posey, Chef/Owner, Elske."I like cutting rhubarb into chunks and then cooking it in a light.

, but not enough to lose its shape.

I drain the syrup (which I also save because you end up with a lovely, pink rhubarb syrup) then dehydrate the candied rhubarb pieces for a few hours, just until chewy on the outside but soft in the inside.foodandwine.

is the executive chef and owner of., a contemporary Chinese American restaurant in the heart of San Francisco Chinatown.

Mister Jiu’s combines the local, seasonal and organic bounty of the Bay Area together with classic Chinese techniques and flavors.The restaurant celebrates its place in the historic neighborhood working to evolve and define Chinese American cuisine in the Bay Area.