Opening up the pages of Coastal: 130 Recipes from a California Highway Journey is a one-way ticket to sun-drenched afternoons on the Central Coast of California. From rolling vineyards to salty ocean breezes, each web page is an escape into the world of the fishermen, crabbers, farmers, winemakers, and foragers who stretch alongside the Pacific Coast Freeway between San Francisco and Los Angeles. Past its beautiful imagery and thoughtfully-curated recipes, this cookbook stands out for its deep reverence of contemporary, seasonal elements—each lovingly spotlighted in easy but elevated dishes.
I used to be captivated by Chef Scott Clark’s journey from San Francisco’s most celebrated eating places to proudly owning his beloved sandwich-and-pie store, Dad’s Luncheonette, in Half Moon Bay. And fortunate for us, Clark isn’t simply sharing beautiful dishes within the guide; he’s revealing secrets and techniques that effortlessly elevate our cooking at residence. Beneath, I’m sharing his good but sensible ideas that any residence prepare dinner can use to immediately remodel meals from good to unforgettable. Get able to uncover the insider tips cooks swear by—and begin cooking with extra confidence, ease, and pleasure.
Get the recipe: Scott Clark’s Charred Broccolini with Melted Anchovy and Garlic
The Chef-Proprietor of Dad’s Luncheonette Shares His “Guidelines of the Highway”
1. Prep to your touchdown.
In case you’re going to take a leap and do one thing you haven’t carried out earlier than, soar with mindfulness. The place am I going to place this scorching pot? Do I’ve a bowl for my kitchen scraps? Reply these questions earlier than you begin. Prepping to your touchdown ensures that whenever you’re doing one thing outdoors your consolation zone, you may have all the pieces in place to know that you simply’re secure.
In restaurant kitchens, the time period for that is “mise en place.” But it surely’s not simply measuring out elements beforehand. You mise en place your self, your station, your kitchen. Include an apron on and a kitchen towel folded over your apron strings. Arrange a clear water bathtub, or what cooks name a bain-marie, filled with spoons and a whisk. Get your kitchen timer in place. Put all these issues so as, so you may get out of your consolation zone however nonetheless really feel safe that you recognize the place all the pieces’s going to go. Then you’ll be able to crush it. It’s important to be organized to prepare dinner properly. Not solely will you do it higher, however you’ll additionally make much less of a multitude, wash fewer dishes, be all-around extra comfy, and have extra enjoyable.
2. Learn the recipe earlier than you begin cooking.
That is mise en inserting your thoughts. Put one other manner, your recipe (sure, together with the headnote) is your guidebook and highway map to the place you’re going; it particulars all the pieces you’ll want to prepare dinner the dish efficiently. I prefer to hit the highway absolutely conscious, particularly when the journey takes just a few hours, like a number of the recipes on this guide do. You don’t need to uncover you’ll be able to’t make it to your vacation spot on time, irrespective of how recklessly you velocity, similar to you don’t need to attempt to make Hen Liver Mousse (web page 270) final minute, solely to search out out you have been imagined to brine the livers in a single day. You don’t need to end up stranded on the facet of the highway with out a spare tire, similar to you don’t need to try to duplicate Dad’s Hamburger Sandwich with out Pickled Onions in your fridge. We’re after a chill journey, and hopefully, studying the recipes shall be a pleasure in and of itself.
It’s important to be organized to prepare dinner properly. Not solely will you do it higher, however you’ll additionally make much less of a multitude, wash fewer dishes, be all-around extra comfy, and have extra enjoyable.
3. In case you’re cooking, you’re tasting.
The rationale issues style so good at Michelin-starred eating places is that somebody put a spoon within the meals and put that spoon of their mouth and saved doing that with extra spoons about fifteen instances earlier than the dish acquired to the desk. In case you’re cooking in considered one of these eating places, you in all probability shouldn’t want household meal since you style meals so many instances in the course of the day. At 4 p.m. every single day at Saison, we’d name for tasting trays. Ice cream, caviar, diced grapefruit, lobster gelée, micro herbs—the sous cooks and I’d style each element of each dish we prepped. The factor that at all times acquired me is when folks didn’t clear their slicing boards between jobs. I’d put that grapefruit in my mouth and style shallots. You will have to have the ability to catch these issues. And with long-cooked dishes like soups and stews, you need to see how your flavors are creating and whether or not you want extra seasoning. Style as you go, at all times.
4. Lavish consideration on all the pieces.
Cooking is like being in a long-term relationship. It’s important to hold relationship your elements. You’ll be able to’t simply anticipate them to be there every single day in case you don’t hold the spark alive. Be a lover; open the door to your ripe tomatoes. Present them your ardour. Wash them, recognize their seasonality, and put them to mattress lovingly.
5. Retailer all the pieces correctly.
In case you don’t pack and stow meals accurately, then all your good work turns bitter. All through these recipes, I point out how lengthy you’ll be able to hold meals and the way it’s best to retailer them. Take my recommendation. Then give your self the time to wrap and stack issues proper. Use hermetic containers in your fridge and freezer. Label the containers so you recognize what’s in them and the way lengthy it’s been there. You’re making all this enjoyable stuff, and also you need to hold it on the proper temperature and within the right situation to make sure its deliciousness.
6. Your palms are instruments.
It’s a frowned-upon state of affairs for some folks, however I’m telling you: Cooking is excessive contact. Wash your palms first, then contact all the pieces. I’m a tactile human, anyway, due to my ADHD. I need to contact. But it surely’s wise too. It’s so simple as understanding how delicate a lemon is, or if a radish is woody. It’s kneading dough, it’s tossing salad, it’s pulling the meat from the pig’s cranium for head cheese (web page 271). In case you simply get in there and get after it, you study so much within the course of. You need to use the perception you achieve to change into a extra succesful prepare dinner. I additionally promote consuming something you’ll be able to along with your palms. Really feel it, find it irresistible, seize it, become involved.
7. Focus.
Arms on the wheel, eyes on the highway. Decelerate, assume deliberately, and also you’ll study a ton. Issues that really feel international at first will change into your signposts, and small, even seemingly annoying strategies will reveal themselves to be wildly helpful since you strove to grasp what it’s you’re doing. Why can we peel fats asparagus after which prepare dinner it in a broth made with its peels? Do it rigorously, style it, and also you’ll know why. The primary time you put together a recipe, you’re clunky, however in case you pay shut consideration, by the third or fourth time, you’re shifting gracefully. So be current whereas making a meal for your self and your family members. You’ll benefit from the course of extra.
Excerpted from Coastal: 130 Recipes from a California Highway Journey by Scott Clark with Betsy Andrews, © 2025. Printed by Chronicle Books. Images © Cheyenne Ellis.
