Mark Hinds

Smoked Salmon Canapes with Cream Cheese and Raspberry Fruit Spread

Smoked salmon canapés are a delicious appetizer that is easy to make.  The flavors in the smoked salmon compliment the sweetness in the raspberry fruit spread and the crisp rye flavor in the crackers.

Blood Orange Negroni

A Blood Orange Negroni is a unique way to feature blood oranges when they are in season.  The bitter sweetness of the fresh squeezed blood orange juice is the perfect accruement to the bitter floral notes in a Negroni. 

Using mesquite to smoke ribs produces a distinctive smoky flavor

Mesquite smoked pork ribs are perfect for great BBQ.  This smoked rib recipe uses Ancho chili powder, smoked paprika, and a little brown sugar to bring the flavors in the pork to life, while adding a touch of sweetness.

Ancho Chili and Honey BBQ Sauce

With their dark color and rich smoky flavor Ancho chilies are the perfect foundation for a great BBQ sauce.  This Ancho Chili and Honey BBQ Sauce recipe uses dried Ancho, Chipotle, and Pasilla Chilies to create a sweet, smokey, sauce with a little heat on the finish.

Smoked Salmon BLT

Smoked salmon BLTs are a delicious way to use smoked salmon and step up your BLTs.  The reason smoked salmon BLTs are so tasty is the rich smokiness from the salmon knows how to compliment the bacon and the pumpernickel.

Alex Gibney and Michael Pollan

Cooked, a new documentary by Michael Pollan and Alex Gibney on Netflix, is a beautifully filmed series about the role cooking plays in what makes us human.  If you’re interested in seeing a show about food where you actually learn something new and are entertained Cooked is worth watching


The Negroni is a classic Italian cocktail made with equal portions of gin, Campari, and sweet vermouth.

Roasted Carrots with Rosemary and Fennel

Roasting carrots with rosemary, thyme, and fennel is a great way to compliment the carrots' earthy goodness and create a healthy, delicious dish.  

Hot Smoked Salmon

This hot smoked salmon recipe uses a stove top smoker to gently smoke the salmon with alder wood, which gives it a rich delicate flavor.

This salmon can be served as a main course, part of an appetizer, or with a couple of slices of good pumpernickel as part of a delicious sandwich. 

Downtown Chicago on a fall evening

If you’ve ever wondered what Umami is all about and what we’re trying to do here, take a read through my latest At the Bar column where I talk about what our approach to storytelling is at Umami’s, what are goals are, and how we’re working to become the essential publication for people who are interested in food and drink.