From the Cutting Board

Notes from the Kitchen

Pro-level technique, sourcing secrets, and culinary breakdowns. No fluff, just pure craft — written by Abe, not about him.

Sauce, protein, oil, vegetables & herbs, crunch — the five components behind every crudo I build.

Rice crop, washing, water ratios, sushi-zu, and the cutting technique that keeps every grain intact.

No specialty fish market nearby? Here's how to evaluate eyes, gills, smell, and texture before you buy.