Mixed Plate: Getting In the Season of Ingredients With a New Cookbook

Blame it on the Spring, but the excitement of seasonal cooking is most definitely in the air. Social media feeds are being filled with blooming tulips and gardening photos of early herbs and awakening greens. It was fitting that I received a copy of acclaimed Seattle chef Greg Atkinson's new book, In Season (Sasquatch Books), right as our own garden started to come back to life.

Sous vide Halibut with Rhubarb Ginger Butter Sauce, from Greg Atkinson's In Season - Photo by Wasabi Prime