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Blueberry Lemonade

Published on 2012-05-23 12:00:21

If “necessity is the mother of invention”, then I’d argue that buy one get one free sales are the father of invention. With nearly a quart of blueberries in the fridge, I’ve been franticly trying to use them all before they go bad. Since strawberry lemonade is one of my favorite summertime beverages, I decided [...] > read more

Peanut Butter Potato Salad

Published on 2012-05-22 21:07:13

I love peanut butter. Not only is it full of energy boasting protein, it’s a versatile food that’s just as good straight out of the jar as it is incorporated into both savory and sweet dishes. That’s why my pantry is never without a few varieties of peanut butter. With Memorial Day just around the [...] > read more

Peanut Butter Potato Salad

Published on 2012-05-22 21:07:13

I love peanut butter. Not only is it full of energy boasting protein, it’s a versatile food that’s just as good straight out of the jar as it is incorporated into both savory and sweet dishes. That’s why my pantry is never without a few varieties of peanut butter. With Memorial Day just around the [...] > read more

Perfect Caramelized Onions

Published on 2012-05-20 03:30:51

A building block to good flavor and the foundation of many stews and sauces involves caramelizing onions. It’s not difficult to do, but it does require a bit of patience as it takes at least an hour depending on the number of onions you’re doing. I don’t know about you, but I don’t have an [...] > read more

Perfect Caramelized Onions

Published on 2012-05-20 03:30:51

A building block to good flavor and the foundation of many stews and sauces involves caramelizing onions. It’s not difficult to do, but it does require a bit of patience as it takes at least an hour depending on the number of onions you’re doing. I don’t know about you, but I don’t have an [...] > read more

Chicken Karaage (Japanese Fried Chicken)

Published on 2012-05-12 19:37:05

Fried chicken, whether it’s Southern, Japanese, or Korean, is one of my favourite foods of all time. Put simply, it would be on the menu for my last meal. It’s one of those dishes that strikes the perfect balance between flavor, texture and richness. The only downside about a really great fried chicken (calories aside), [...] > read more

Chicken Karaage (Japanese Fried Chicken)

Published on 2012-05-12 19:37:05

Fried chicken, whether it’s Southern, Japanese, or Korean, is one of my favourite foods of all time. Put simply, it would be on the menu for my last meal. It’s one of those dishes that strikes the perfect balance between flavor, texture and richness. The only downside about a really great fried chicken (calories aside), [...] > read more

Chicken Fried Steak a la Veracruzana

Published on 2012-05-09 22:45:46

One of the biggest challenges of coming up with original recipes is trying to name them. I’d about given up on this one thinking I’d just call it something unflattering like “fried tenderized steak with tomato and olive sauce”, but thankfully Twitter came to my rescue with lots of suggestions. One suggestion that came through [...] > read more

Chicken Fried Steak a la Veracruzana

Published on 2012-05-09 22:45:46

One of the biggest challenges of coming up with original recipes is trying to name them. I’d about given up on this one thinking I’d just call it something unflattering like “fried tenderized steak with tomato and olive sauce”, but thankfully Twitter came to my rescue with lots of suggestions. One suggestion that came through [...] > read more

Coconut Shrimp with Spicy Orange Sauce

Published on 2012-05-05 04:31:32

Cravings are a weird thing. Like little goblins, these self-destructive compulsions clamber up from the bowels of human nature, despite our best efforts to suppress them. I usually pride myself in avoiding packaged and processed foods, but there are times when I can’t help but succumb to a craving for something fast and fried. The [...] > read more

Coconut Shrimp with Spicy Orange Sauce

Published on 2012-05-05 04:31:32

Cravings are a weird thing. Like little goblins, these self-destructive compulsions clamber up from the bowels of human nature, despite our best efforts to suppress them. I usually pride myself in avoiding packaged and processed foods, but there are times when I can’t help but succumb to a craving for something fast and fried. The [...] > read more

French Toast Brulée

Published on 2012-05-03 23:45:37

Last week I ordered a new kitchen torch. Not one of those oversized lighters that are sometimes passed off as a torch, but a bonafide, screw-onto-a-can-of-butane-and-melt-stuff-in-a-flash blow torch. The morning my torch showed up, I happend to have soaked some stale bread in in egg, milk and maple syrup the night before. The overnight soak [...] > read more

French Toast Brulée

Published on 2012-05-03 23:45:37

Last week I ordered a new kitchen torch. Not one of those oversized lighters that are sometimes passed off as a torch, but a bonafide, screw-onto-a-can-of-butane-and-melt-stuff-in-a-flash blow torch. The morning my torch showed up, I happend to have soaked some stale bread in in egg, milk and maple syrup the night before. The overnight soak [...] > read more

Nikujaga (Meat and Potatoes)

Published on 2012-04-29 00:25:02

If Japan had burly roughnecks and lumberjacks, Nikujaga (肉じゃが) would be their meal. It’s a real work horse of the Japanese home kitchen and quite literally translates to “meat and potatoes”. Being high in energy, low on prep time and very tasty, it’s no surprise why. Nikujaga is one of those dishes that anyone could [...] > read more

Nikujaga (Meat and Potatoes)

Published on 2012-04-29 00:25:02

If Japan had burly roughnecks and lumberjacks, Nikujaga (肉じゃが) would be their meal. It’s a real work horse of the Japanese home kitchen and quite literally translates to “meat and potatoes”. Being high in energy, low on prep time and very tasty, it’s no surprise why. Nikujaga is one of those dishes that anyone could [...] > read more

Tai Escabeche

Published on 2012-04-24 20:39:18

What do a fish-monger, produce stand and my fruit bowl have in common? They all contributed ingredients that inspired this Escabeche. Pan-fried Tai (sea bream), spring onions, and red bell peppers pickled in Meyer lemon juice, this is a quick simple dish that tastes even better than it looks. Check out the full recipe over [...] > read more

Tai Escabeche

Published on 2012-04-24 20:39:18

What do a fish-monger, produce stand and my fruit bowl have in common? They all contributed ingredients that inspired this Escabeche. Pan-fried Tai (sea bream), spring onions, and red bell peppers pickled in Meyer lemon juice, this is a quick simple dish that tastes even better than it looks. Check out the full recipe over [...] > read more

Sole Meunière

Published on 2012-04-22 01:48:20

One of the biggest criticisms I hear about French food is that it’s complicated. While there are certainly dishes in the French repertoire that take a lot of work, Sole Meunière is not one of them. Taking a whole fifteen minutes from start to finish, it makes for a perfect weeknight meal. Another common observation [...] > read more

Sole Meunière

Published on 2012-04-22 01:48:20

One of the biggest criticisms I hear about French food is that it’s complicated. While there are certainly dishes in the French repertoire that take a lot of work, Sole Meunière is not one of them. Taking a whole fifteen minutes from start to finish, it makes for a perfect weeknight meal. Another common observation [...] > read more

Blood Orange Glazed Carrots

Published on 2012-04-18 08:26:38

This week over at PBS Food, I have a great recipe for blood orange glazed carrots. Beyond gorgeous color, using blood orange juice (instead of regular orange juice) also imparts more acidity and a hint of bitterness that works great with the carrots. Read the full post on PBS All text and photos © 2012 [...] > read more

Blood Orange Glazed Carrots

Published on 2012-04-18 08:26:38

This week over at PBS Food, I have a great recipe for blood orange glazed carrots. Beyond gorgeous color, using blood orange juice (instead of regular orange juice) also imparts more acidity and a hint of bitterness that works great with the carrots. Read the full post on PBS All text and photos © 2012 [...] > read more

Coq au Vin

Published on 2012-04-14 23:35:39

Cooking inspiration comes in all shapes and sizes. Sometimes a stroll through a verdant farmers market on a warm spring day sets the gears of creativity in motion. Other times, it’s a six pound bag of Costco chicken, a half-full bottle of Rhône Valley Bourgogne, and some odds-and-ends lurking in the dark recesses of my [...] > read more

Coq au Vin

Published on 2012-04-14 23:35:39

Cooking inspiration comes in all shapes and sizes. Sometimes a stroll through a verdant farmers market on a warm spring day sets the gears of creativity in motion. Other times, it’s a six pound bag of Costco chicken, a half-full bottle of Côtes du Rhône, and some odds-and-ends lurking in the dark recesses of my [...] > read more

Tabouleh

Published on 2012-04-07 11:00:57

It’s been a long cold winter and my body’s been aching to eat something vibrant and green. It’s still a bit early for spring vegetables, but Tabouleh is a verdant salad you can put together with vegetables and herbs that are available all year. While it’s a simple salad to prepare with very few ingredients, [...] > read more

Tabouleh

Published on 2012-04-07 11:00:57

It’s been a long cold winter and my body’s been aching to eat something vibrant and green. It’s still a bit early for spring vegetables, but Tabouleh is a verdant salad you can put together with vegetables and herbs that are available all year. While it’s a simple salad to prepare with very few ingredients, [...] > read more

Beef Stroganoff

Published on 2012-04-06 13:39:01

Stroganoff is one of those dishes that’s probably eaten more frequently in other countries than the one it originated in. A simple dish with ingredients that can be found almost anywhere, it’s global popularity is not surprising. In my post this week on PBS, I make my version of Beef Stroganoff, which lands somewhere between [...] > read more

Beef Stroganoff

Published on 2012-04-06 13:39:01

Stroganoff is one of those dishes that’s probably eaten more frequently in other countries than the one it originated in. A simple dish with ingredients that can be found almost anywhere, it’s global popularity is not surprising. In my post this week on PBS, I make my version of Beef Stroganoff, which lands somewhere between [...] > read more

Easy Macaroni and Cheese

Published on 2012-04-01 02:00:36

Since Thomas Jefferson first brought it to the United States, Macaroni and Cheese has grown to become one of America’s national dishes. When Kraft Foods introduced their boxed mac and cheese in the 1930′s it was an instant hit as it was cheap, filling, and quick to make. But if you’ve ever tried to make [...] > read more

Easy Macaroni and Cheese

Published on 2012-04-01 02:00:36

Since Thomas Jefferson first brought it to the United States, Macaroni and Cheese has grown to become one of America’s national dishes. When Kraft Foods introduced their boxed mac and cheese in the 1930′s it was an instant hit as it was cheap, filling, and quick to make. But if you’ve ever tried to make [...] > read more

Braised Lamb with Chickpeas

Published on 2012-03-30 07:37:05

Spring is in the air, and it won’t be long before the Le Creuset gets put away and the salad bowls come out. Before I totally get into warm weather mode though, I wanted to have a last hurrah with a piece of meat that was rich and tender from hours on the stove. This [...] > read more

Braised Lamb with Chickpeas

Published on 2012-03-30 07:37:05

Spring is in the air, and it won’t be long before the Le Creuset gets put away and the salad bowls come out. Before I totally get into warm weather mode though, I wanted to have a last hurrah with a piece of meat that was rich and tender from hours on the stove. This [...] > read more

Ebi Chili

Published on 2012-03-25 02:00:31

Ebi Chili (エビチリ) is a Chinese-style Japanese dish created by Chen Kenmin in the 1950′s. Chen, originally from the Sichuan province in China emigrated to Japan, opening Shisen Hanten (Sichuan Restaurant) in 1958. He later went on to introduce Chinese dishes to households all over Japan through TV appearances on NHK. While there were many [...] > read more

Ebi Chili

Published on 2012-03-25 02:00:31

Ebi Chili (エビチリ) is a Chinese-style Japanese dish created by Chen Kenmin in the 1950′s. Chen, originally from the Sichuan province in China emigrated to Japan, opening Shisen Hanten (Sichuan Restaurant) in 1958. He later went on to introduce Chinese dishes to households all over Japan through TV appearances on NHK. While there were many [...] > read more

Chicken Piccata

Published on 2012-03-18 01:00:42

I realize I’m dating myself a little here (and giving you a glimpse into my maturity level), but whenever I hear the word Piccata, I can’t help but lift my shirt over my head, raise my hands in the air and quote the great philosopher Beavis: “I am Cornholio, I need Piccata for my bung-hole!”. [...] > read more

Chicken Piccata

Published on 2012-03-18 01:00:42

I realize I’m dating myself a little here (and giving you a glimpse into my maturity level), but whenever I hear the word Piccata, I can’t help but lift my shirt over my head, raise my hands in the air and quote the great philosopher Beavis: “I am Cornholio, I need Piccata for my bung-hole!”. [...] > read more

How to Poach an Egg

Published on 2012-03-15 20:05:28

Last week I demystified the process of making scrambled eggs using a bit of science. This week over at PBS, I’ve outlined the process for making the perfect poached egg. Whether you like your yolks runny or firm, this process should get you the exactly what you want with most if not all of the [...] > read more

Spring Roll

Published on 2012-03-11 00:00:19

Like their thicker skinned cousin the egg roll, spring rolls are a popular staple at Chinese-American restaurants. As a kid, I never much cared for either variety because there was often more wrapper than filling and what meager filling they held tasted more like tired fryer oil than anything else. All that changed while I [...] > read more

Spring Roll

Published on 2012-03-11 00:00:19

Like their thicker skinned cousin the egg roll, spring rolls are a popular staple at Chinese-American restaurants. As a kid, I never much cared for either variety because there was often more wrapper than filling and what meager filling they held tasted more like tired fryer oil than anything else. All that changed while I [...] > read more

The International Supper Club

Published on 2012-03-10 22:12:49

I’ve always believed that the food people eat tells a story about them. Where they’ve been, where they are and possibly even where they’re going. That’s why I was so fascinated when I heard about the International Supper Club. It’s an art project that Amie Thảo and Olli Tumelius have taken on, to document human [...] > read more

The International Supper Club

Published on 2012-03-10 22:12:49

I’ve always believed that the food people eat tells a story about them. Where they’ve been, where they are and possibly even where they’re going. That’s why I was so fascinated when I heard about the International Supper Club. It’s an art project that Amie Thảo and Olli Tumelius have taken on, to document human [...] > read more

Ginger Chicken

Published on 2012-03-08 07:54:29

Sometimes, life leaves us so haggard that even the act of lifting a fork to your mouth seems like a chore. It’s times like these that I make this ginger chicken. It’s mindlessly simple and yet the mere aroma of the chicken cooking will awaken your hunger and nourish your soul. Get the recipe over [...] > read more

Ginger Chicken

Published on 2012-03-08 07:54:29

Sometimes, life leaves us so haggard that even the act of lifting a fork to your mouth seems like a chore. It’s times like these that I make this ginger chicken. It’s mindlessly simple and yet the mere aroma of the chicken cooking will awaken your hunger and nourish your soul. Get the recipe over [...] > read more

How to Scramble an Egg

Published on 2012-03-04 00:00:55

Scrambled egg is often the first dish we learn how to make, yet for many it’s one of the hardest dishes to master. While everyone has a different ideal of what scrambled eggs should be like, I can’t help but smile when I’m served a plate of tender golden yellow curds that somehow manage to [...] > read more

How to Scramble an Egg

Published on 2012-03-04 00:00:55

Scrambled egg is often the first dish we learn how to make, yet for many it’s one of the hardest dishes to master. While everyone has a different ideal of what scrambled eggs should be like, I can’t help but smile when I’m served a plate of tender golden yellow curds that somehow manage to [...] > read more

How to Freeze Strawberries

Published on 2012-03-01 09:44:24

With Strawberry season in full swing in some areas, it’s a great time to freeze spring’s crimson berries to enjoy through the rest of the year. But if you don’t freeze the berries quickly enough, they turn into a weeping pile of mush when you defrost them. This week over at PBS I post some [...] > read more

How to Freeze Strawberries

Published on 2012-03-01 09:44:24

With Strawberry season in full swing in some areas, it’s a great time to freeze spring’s crimson berries to enjoy through the rest of the year. But if you don’t freeze the berries quickly enough, they turn into a weeping pile of mush when you defrost them. This week over at PBS I post some [...] > read more

Hamburg Steak (Hambāgu)

Published on 2012-02-25 09:40:49

Chicken teriyaki aside, Hamburg Steak or Hambāgu (ハンバーグ) as the Japanese like to call it, is probably the most popular entrée to stick in a bento lunch in Japan. Although it’s unclear exactly when this dish was introduced to Japan, it presumably comes from the American Salisbury steak, which is named after its inventor Dr. [...] > read more

Hamburg Steak (Hambāgu)

Published on 2012-02-25 09:40:49

Chicken teriyaki aside, Hamburg Steak or Hambāgu (ハンバーグ) as the Japanese like to call it, is probably the most popular entrée to stick in a bento lunch in Japan. Although it’s unclear exactly when this dish was introduced to Japan, it presumably comes from the American Salisbury steak, which is named after its inventor Dr. [...] > read more

Kumquat Marmalade

Published on 2012-02-22 06:18:11

While they may look small and cute, kumquats look far better than they taste. But because they have thin edible skin that’s loaded with pectin and isn’t very bitter, they’re perfect for making a quick marmalade. This week over at PBS I show you how to turn these tiny citrus into a bold, flavorful jam. [...] > read more

Kumquat Marmalade

Published on 2012-02-22 06:18:11

While they may look small and cute, kumquats look far better than they taste. But because they have thin edible skin that’s loaded with pectin and isn’t very bitter, they’re perfect for making a quick marmalade. This week over at PBS I show you how to turn these tiny citrus into a bold, flavorful jam. [...] > read more

Chipotle Chicken Chili

Published on 2012-02-18 23:00:56

As a kid, when I heard the word “chili” it brought up images of brown chunky mush that looked (and smelled) like something you would feed a furry four legged companion. Between the gas inducing kidney bean “chili” that came out of the kitchen at home and the cans of Hormel that friends would warm [...] > read more

Chipotle Chicken Chili

Published on 2012-02-18 23:00:56

As a kid, when I heard the word “chili” it brought up images of brown chunky mush that looked (and smelled) like something you would feed a furry four legged companion. Between the gas inducing kidney bean “chili” that came out of the kitchen at home and the cans of Hormel that friends would warm [...] > read more

Japchae

Published on 2012-02-18 07:25:27

Japchae is one of my favorite Korean dishes and it also happens to be incredibly simple to prepare, which makes it perfect for a weeknight meal. The clear sweet potato noodles are like a thicker version of glass noodles and they’re stir fried with marinated beef and seasonal vegetables. Check out the full post and [...] > read more

Japchae

Published on 2012-02-18 07:25:27

Japchae is one of my favorite Korean dishes and it also happens to be incredibly simple to prepare, which makes it perfect for a weeknight meal. The clear sweet potato noodles are like a thicker version of glass noodles and they’re stir fried with marinated beef and seasonal vegetables. Check out the full post and [...] > read more

Grapefruit Guacamole

Published on 2012-02-11 23:00:40

Most store-bought guacamoles are preservative laden travesties made with more sour cream than avocado. That’s because avocado’s aren’t cheap, and they tend to discolor and spoil rather quickly. Luckily, guacamole is probably one of the simplest things you could possibly make in your kitchen!Read more » All text and photos © 2012 [ No Recipes [...] > read more

Grapefruit Guacamole

Published on 2012-02-11 23:00:40

Most store-bought guacamoles are preservative laden travesties made with more sour cream than avocado. That’s because avocado’s aren’t cheap, and they tend to discolor and spoil rather quickly. Luckily, guacamole is probably one of the simplest things you could possibly make in your kitchen!Read more » All text and photos © 2012 [ No Recipes [...] > read more

20 Second Chocolate Cake

Published on 2012-02-09 09:20:36

Valentine’s Day is coming up and for those of you celebrating alone this year, here’s my gift to you. It’s a self-saucing chocolate cake that’s tender and moist on the inside and enrobed in a rich chocolate sauce. It takes under a minute to prepare and cooks in less than 20 seconds; it also happens [...] > read more

20 Second Chocolate Cake

Published on 2012-02-09 09:20:36

Valentine’s Day is coming up and for those of you celebrating alone this year, here’s my gift to you. It’s a self-saucing chocolate cake that’s tender and moist on the inside and enrobed in a rich chocolate sauce. It takes under a minute to prepare and cooks in less than 20 seconds; it also happens [...] > read more

Mentaiko Pasta (Cod Roe Pasta)

Published on 2012-02-04 23:00:10

When it comes to pasta’s I like simplicity that highlights the quality of a few fresh ingredients. Mentaiko Pasta (明太子パスタ) is about as simple as it gets and yet there’s something fun about an Italian inspired Japanese dish (… or is it the other way around?) Read more » All text and photos © 2012 [...] > read more

Mentaiko Pasta (Cod Roe Pasta)

Published on 2012-02-04 23:00:10

When it comes to pasta’s I like simplicity that highlights the quality of a few fresh ingredients. Mentaiko Pasta (明太子パスタ) is about as simple as it gets and yet there’s something fun about an Italian inspired Japanese dish (… or is it the other way around?) Read more » All text and photos © 2012 [...] > read more

White Curry

Published on 2012-02-01 18:33:08

We’ve all heard of green curry and red curry but have you ever wondered about making curries in other colors? After having an awesome meal at Candlenut Kitchen in Singapore, I was inspired by Chef Malcolm Lee’s white curry and decided to try making my own. Check out this week’s post over at Fresh Tastes [...] > read more

White Curry

Published on 2012-02-01 18:33:08

We’ve all heard of green curry and red curry but have you ever wondered about making curries in other colors? After having an awesome meal at Candlenut Kitchen in Singapore, I was inspired by Chef Malcolm Lee’s white curry and decided to try making my own. Check out this week’s post over at Fresh Tastes [...] > read more

Tofu with Crab Sauce

Published on 2012-01-28 23:00:10

As much as I believe in using fresh whole ingredients in cooking, there are times when it’s freezing outside, your stomach is grumbling, and the refrigerator is barren. I found myself in such a predicament the other day. Thankfully I was able to find a lonely pack of tofu towards the back of the fridge [...] > read more

Tofu with Crab Sauce

Published on 2012-01-28 23:00:10

As much as I believe in using fresh whole ingredients in cooking, there are times when it’s freezing outside, your stomach is grumbling, and the refrigerator is barren. I found myself in such a predicament the other day. Thankfully I was able to find a lonely pack of tofu towards the back of the fridge [...] > read more

Crab and Tomato Pasta

Published on 2012-01-26 08:07:21

We all have those days when life takes over and the time to cook dinner evaporates before our very eyes. But it’s those very days when a fresh home-cooked meal is just we need. This week at PBS, I show you a simple pantry pasta that comes together in under thirty minutes. The trick is [...] > read more

Crab and Tomato Pasta

Published on 2012-01-26 08:07:21

We all have those days when life takes over and the time to cook dinner evaporates before our very eyes. But it’s those very days when a fresh home-cooked meal is just we need. This week at PBS, I show you a simple pantry pasta that comes together in under thirty minutes. The trick is [...] > read more

Beef Rendang

Published on 2012-01-21 23:00:35

This Beef Rendang was one of the dishes I learned how to cook one rainy afternoon at Russel Wong’s home (yes, the Russel Wong from Bourdain’s Singapore espisode). His wife Judy can cook about as well as Russel can shoot a portrait, after an afternoon sweating over a wok, we were sitting down with friends [...] > read more

Best Nikuman (Baozi)

Published on 2012-01-15 06:40:21

Nikuman (肉まん), also known as Bāozi in China, are the Asian equivalent to sandwiches in the West. With a savory meat and vegetable filling wrapped in dough and steamed, they make a complete meal that can be eaten on the go without utensils. While convenient, I’ve always been a little weary of the mystery-meat filled [...] > read more

Carrot Tuna and Avocado Salad

Published on 2012-01-12 08:12:13

If you’re anything like me you probably partied a little too hard over the holidays and the are well into a New Year diet regimen. Here’s a tasty, filling salad that’s full of protein, fiber and vitamins that should tide you over until your next meal without adding inches to your waistline. Read the recipe [...] > read more

Lamb with Green Chili Masala

Published on 2011-06-30 03:50:01

Preparing for a long trip can be a lot of work, but I try and make the most of it. You might say I’m a bit of a pack-rat, especially in the kitchen, and a trip is a great excuse to finish off those lingering bags of legumes in the back of the c > read more

Peko Peko Cookbook

Published on 2011-06-22 00:25:09

It’s already been over 100 days since the earthquake, tsunami and nuclear disaster in Japan. Although media coverage in the West has died down, the devastation in the worst hit areas and the fallout from the nuclear disaster will take years to > read more

Pickled Jalapenos (escabeche)

Published on 2011-06-19 02:45:42

I love spicy food, but jalapenos just aren’t something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapenos, I d > read more

Roast Snapper with Spring Vegetables

Published on 2011-06-05 00:00:32

Because the seafood at my local grocery store is often either too old, or too expensive I don’t buy a lot of fish. I do swing by the seafood counter between the produce and the cheese though because every now and then, they have something truly > read more

Ramp Chutney

Published on 2011-06-01 01:22:14

At the risk of making you think that No Recipes has become a condiment blog, I’m writing about yet another ramp based accompaniment that you can pair with your favorite dish. I had originally made this for my own consumption, but it’s qui > read more

Strawberry Lemon Bars

Published on 2011-05-28 21:08:25

Aside from marking the end of the bitter cold winter and the sprouting of green stuff, there’s another reason why I love spring. It’s a transitional season where one season’s produce is winding down and the produce from the next sea > read more

Ramp Chili Oil (Taberu Rayu)

Published on 2011-05-24 17:53:55

My love of ramps has been well documented in the past. Ramp pesto, ramp kimchi, and sunchoke and ramp soup are just a few of the ways I’ve welcomed the coming of spring the past few seasons. So great is my obsession, that springtime in New York > read more

Samgyetang (삼계탕)

Published on 2011-05-16 19:14:04

The weather in New York is finally starting to warm up and what better way to celebrate the warmer weather than to make Samgyetang. In Korea, it’s believed that the nutrients from the whole chicken, ginseng, garlic, chestnuts and jujubes will p > read more

Braised Chicken Tacos

Published on 2011-05-12 08:46:32

As the weather warms, my menus tend to go from simmered to steamed and from protein to produce. It’s partially because my body craves rich foods less, but it’s also a practical matter of keeping the apartment cool. Still, there are times > read more

Fire Roasted Corn Salsa

Published on 2011-05-09 16:03:08

Mild winters aside, two of the things I miss most about living in California is having a backyard with a BBQ and getting a jump-start on summer’s first produce. This year I was lucky enough to spend the past month at my parents house in Napa. D > read more

Fried Mac & Cheese Balls

Published on 2011-04-28 14:01:47

As a kid, my mom always cooked dinner at home from scratch, she wasn’t a fan of all the artificial colors and and flavors in packaged foods, and as a curious kid, I always wondered how other families ate. I’d get little glimpses of what m > read more

Fried Mac & Cheese Balls

Published on 2011-04-28 14:01:47

As a kid, my mom always cooked dinner at home from scratch, she wasn’t a fan of all the artificial colors and and flavors in packaged foods, and as a curious kid, I always wondered how other families ate. I’d get little glimpses of what m > read more

Karasumi and Daikon Pasta

Published on 2011-04-16 01:31:50

It’s hard to believe it’s been two weeks since my last post. During that time, I took part in a weekend that included roasting a whole pig at a ranch in Sonoma were there was no cell reception or Internet access (gasp!). I cooked and phot > read more

Karasumi and Daikon Pasta

Published on 2011-04-16 01:31:50

It’s hard to believe it’s been two weeks since my last post. During that time, I took part in a weekend that included roasting a whole pig at a ranch in Sonoma were there was no cell reception or Internet access (gasp!). I cooked and phot > read more

Hayashi Rice (ハヤシライス）

Published on 2011-04-03 20:54:27

Along with the more ubiquitous Karei Raisu (curry rice), Hayashi Rice, is a family staple in the Japanese home. Much like mac & cheese in the US, Hayashi Rice is a meal that kids love, and one that evokes childhood memories for grown-ups. Since > read more

Hayashi Rice (ハヤシライス）

Published on 2011-04-03 20:54:27

Along with the more ubiquitous Karei Raisu (curry rice), Hayashi Rice, is a family staple in the Japanese home. Much like mac & cheese in the US, Hayashi Rice is a meal that kids love, and one that evokes childhood memories for grown-ups. Since > read more

I need your help

Published on 2011-03-31 16:49:20

As some of you may have heard, I am currently working on publishing a charity cookbook to raise money for aid organizations working in Japan. Along with mastermind Stacie Billis from One Hungry Mama, and co-conspirator Rachael Hutchings of La Fuji Ma > read more

I need your help

Published on 2011-03-31 16:49:20

As some of you may have heard, I am currently working on publishing a charity cookbook to raise money for aid organizations working in Japan. Along with mastermind Stacie Billis from One Hungry Mama, and co-conspirator Rachael Hutchings of La Fuji Ma > read more

Gambas Al Ajillo

Published on 2011-03-28 14:06:29

One of the best Gamas Al Ajillo I’ve ever eaten was in Barcelona, not only were the ingredients fresh, there were a couple of things about the preparation that set it apart from those I’ve had in the US. The first thing I noticed as it wa > read more

Gambas Al Ajillo

Published on 2011-03-28 14:06:29

One of the best Gamas Al Ajillo I’ve ever eaten was in Barcelona, not only were the ingredients fresh, there were a couple of things about the preparation that set it apart from those I’ve had in the US. The first thing I noticed as it wa > read more

Miso Mackerel with Spicy Mustard Salad

Published on 2011-03-20 02:42:08

The past week has been one filled with excitement, sleep deprivation and sadness. Excitement, because I got to go down to Austin for SxSW and Techmunch, where I spoke to a room filled with eager food bloggers about how to keep your blog from crashing > read more

Miso Mackerel with Spicy Mustard Salad

Published on 2011-03-20 02:42:08

The past week has been one filled with excitement, sleep deprivation and sadness. Excitement, because I got to go down to Austin for SxSW and Techmunch, where I spoke to a room filled with eager food bloggers about how to keep your blog from crashing > read more

Scarlet Seared Scallops

Published on 2011-03-09 05:21:58

As with most of my more unusual meals, this one started out with a “what if” moment. I was walking through Eataly having just bought a pound of beautiful dry scallops, contemplating what to do with them. Searing them off and topping with > read more

Scarlet Seared Scallops

Published on 2011-03-09 05:21:58

As with most of my more unusual meals, this one started out with a “what if” moment. I was walking through Eataly having just bought a pound of beautiful dry scallops, contemplating what to do with them. Searing them off and topping with > read more

Bánh Mì with Pâté

Published on 2011-03-03 06:00:52

Having never made pate before, I didn’t realize just how long it takes to get through an entire terrine of pate. As delicious as it was, a few days of eating it spread on crackers and bread wore off most of its charm. Thats about the time that > read more

Bánh Mì with Pâté

Published on 2011-03-03 06:00:52

Having never made pate before, I didn’t realize just how long it takes to get through an entire terrine of pate. As delicious as it was, a few days of eating it spread on crackers and bread wore off most of its charm. Thats about the time that > read more

Artichokes and Cheesy Grits

Published on 2011-02-28 06:00:18

One of the things I loved about living in San Jose was that the ocean was a short twenty minute drive over the Santa Cruz Mountains. Once over the mountains you felt a world away from tech capital of the world, as the hot stale air of the valley gave > read more

Artichokes and Cheesy Grits

Published on 2011-02-28 06:00:18

One of the things I loved about living in San Jose was that the ocean was a short twenty minute drive over the Santa Cruz Mountains. Once over the mountains you felt a world away from tech capital of the world, as the hot stale air of the valley gave > read more

Snap Good Photos in Restaurants

Published on 2011-02-25 16:55:10

The lighting in restaurants is a photographer’s worst nightmare. The dim, yellow lighting makes food look dull and unappetizing and without a flash the photos often turn out blurry. Of course using a flash has its drawbacks, with harsh shadows > read more

Snap Good Photos in Restaurants

Published on 2011-02-25 16:55:10

The lighting in restaurants is a photographer’s worst nightmare. The dim, yellow lighting makes food look dull and unappetizing and without a flash the photos often turn out blurry. Of course using a flash has its drawbacks, with harsh shadows > read more

Polenta Cakes with Eggs and Pate

Published on 2011-02-23 06:00:12

I woke up Saturday morning, vaguely hung-over from a night of karaoke and half-priced beers. It was one of those times when I wanted nothing more than two stacks of Eggs Benedict with a Mimosa, just to get the morning started off right. But with no b > read more

Polenta Cakes with Eggs and Pate

Published on 2011-02-23 06:00:12

I woke up Saturday morning, vaguely hung-over from a night of karaoke and half-priced beers. It was one of those times when I wanted nothing more than two stacks of Eggs Benedict with a Mimosa, just to get the morning started off right. But with no b > read more

Shiitake and Arugula Ravioli

Published on 2011-02-20 06:00:41

Lately I’ve been seeing recipes using wonton wrappers to make ravioli or tortellini. It’s a neat time-saving idea, but I don’t see how using wonton wrappers makes them “Asian”. It did get me thinking though, about how yo > read more

Shiitake and Arugula Ravioli

Published on 2011-02-20 06:00:41

Lately I’ve been seeing recipes using wonton wrappers to make ravioli or tortellini. It’s a neat time-saving idea, but I don’t see how using wonton wrappers makes them “Asian”. It did get me thinking though, about how yo > read more

Curry Pâté en Terrine

Published on 2011-02-16 21:51:11

I really hate liver, or at least I thought I did. It’s long been one of the only foods I didn’t like. Something about the chalky texture and minerally flavor really turned me off. But I have this rule. I make myself try things I know I do > read more

Curry Pâté en Terrine

Published on 2011-02-16 21:51:11

I really hate liver, or at least I thought I did. It’s long been one of the only foods I didn’t like. Something about the chalky texture and minerally flavor really turned me off. But I have this rule. I make myself try things I know I do > read more

Buta Kimchi (Pork and Kimchi Stir Fry)

Published on 2011-02-09 06:00:17

Whether it’s kimchi jigae, kimchi pasta, or kimchi pizza, you know that I have an affinity for all things kimchi and pork. Known as Jaeyook Bokkeum (재육볶음) in Korea, Buta Kimchi (豚キムチ) is the Japanese version of this amazing pork > read more

Buta Kimchi (Pork and Kimchi Stir Fry)

Published on 2011-02-09 06:00:17

Whether it’s kimchi jigae, kimchi pasta, or kimchi pizza, you know that I have an affinity for all things kimchi and pork. Known as Jaeyook Bokkeum (재육볶음) in Korea, Buta Kimchi (豚キムチ) is the Japanese version of this amazing pork > read more

Monkfish Miso Nabe

Published on 2011-02-06 06:00:47

Winter is hotpot season in Asia. It’s a way to get the entire family together around a steaming one-pot meal and take the chill off winter. In Japan, nabemono (which literally means “things cooked in a pot”) is the ubiquitous hotpot > read more

Monkfish Miso Nabe

Published on 2011-02-06 06:00:47

Winter is hotpot season in Asia. It’s a way to get the entire family together around a steaming one-pot meal and take the chill off winter. In Japan, nabemono (which literally means “things cooked in a pot”) is the ubiquitous hotpot > read more

Cinnamon Braised Pork with Daikon

Published on 2011-01-31 11:05:28

We’ve been getting more snow this winter than I can remember since moving to New York in 2006. The snow really transforms the city from a dingy grey concrete jungle to a pristine white wonderland that brightens even the darkest alleys. Walking > read more

Cinnamon Braised Pork with Daikon

Published on 2011-01-31 11:05:28

We’ve been getting more snow this winter than I can remember since moving to New York in 2006. The snow really transforms the city from a dingy grey concrete jungle to a pristine white wonderland that brightens even the darkest alleys. Walking > read more

Kale with Raisins & Pine Nuts

Published on 2011-01-26 13:27:58

While summer is a time to graze on salads, the craving wanes as the season grows cold. Even if I did have a mid-winter freak craving for salad, January is hardly the time to find good local salad greens. That’s why I turn to kale during the lon > read more

Kale with Raisins & Pine Nuts

Published on 2011-01-26 13:27:58

While summer is a time to graze on salads, the craving wanes as the season grows cold. Even if I did have a mid-winter freak craving for salad, January is hardly the time to find good local salad greens. That’s why I turn to kale during the lon > read more

Kale with Raisins & Pine Nuts

Published on 2011-01-26 13:27:58

While summer is a time to graze on salads, the craving wanes as the season grows cold. Even if I did have a mid-winter freak craving for salad, January is hardly the time to find good local salad greens. That’s why I turn to kale during the lon > read more

Crispy Caraway Roast Duck

Published on 2011-01-23 02:00:05

Duck is like the pork of poultry, it has such great flavor and there’s almost nothing better than the skin crisped up. It’s my favorite bird to roast, and yet it’s perhaps the trickiest to do right. “Right” in my book is > read more

Crispy Caraway Roast Duck

Published on 2011-01-23 02:00:05

Duck is like the pork of poultry, it has such great flavor and there’s almost nothing better than the skin crisped up. It’s my favorite bird to roast, and yet it’s perhaps the trickiest to do right. “Right” in my book is > read more

Crispy Caraway Roast Duck

Published on 2011-01-23 02:00:05

Duck is like the pork of poultry, it has such great flavor and there’s almost nothing better than the skin crisped up. It’s my favorite bird to roast, and yet it’s perhaps the trickiest to do right. “Right” in my book is > read more

Guanciale & Mandarin Sugo Recipe

Published on 2011-01-19 02:00:42

Those of you that made a new year’s resolution to eat less fat should probably skip right past this post and go look at a nice healthy salad. You’ve been warned After making my Pasta Amatriciana I had a fair bit of guanciale left. I’ > read more

Guanciale & Mandarin Sugo Recipe

Published on 2011-01-19 02:00:42

Those of you that made a new year’s resolution to eat less fat should probably skip right past this post and go look at a nice healthy salad. You’ve been warned After making my Pasta Amatriciana I had a fair bit of guanciale left. I’ > read more

Guanciale & Mandarin Sugo Recipe

Published on 2011-01-19 02:00:42

Those of you that made a new year’s resolution to eat less fat should probably skip right past this post and go look at a nice healthy salad. You’ve been warned After making my Pasta Amatriciana I had a fair bit of guanciale left. I’ > read more

Guanciale & Mandarin Sugo Recipe

Published on 2011-01-19 02:00:42

Those of you that made a new year’s resolution to eat less fat should probably skip right past this post and go look at a nice healthy salad. You’ve been warned After making my Pasta Amatriciana I had a fair bit of guanciale left. I’ > read more

Katsu-Curry with Black Curry

Published on 2011-01-16 02:00:20

In a world where most home cooks use “instant” bricks of curry roux to make their Japanese curry, I make a damned good one from scratch. But part of the no recipes philosophy is to never settle for “good enough”. In a never en > read more

Katsu-Curry with Black Curry

Published on 2011-01-16 02:00:20

In a world where most home cooks use “instant” bricks of curry roux to make their Japanese curry, I make a damned good one from scratch. But part of the no recipes philosophy is to never settle for “good enough”. In a never en > read more

Katsu-Curry with Black Curry

Published on 2011-01-16 02:00:20

In a world where most home cooks use “instant” bricks of curry roux to make their Japanese curry, I make a damned good one from scratch. But part of the no recipes philosophy is to never settle for “good enough”. In a never en > read more

Katsu-Curry with Black Curry

Published on 2011-01-16 02:00:20

In a world where most home cooks use “instant” bricks of curry roux to make their Japanese curry, I make a damned good one from scratch. But part of the no recipes philosophy is to never settle for “good enough”. In a never en > read more

Mie Goreng Java (Javanese Fried Noodles)

Published on 2011-01-12 02:00:28

Part of what I love about blogging is discovering incredibly talented bloggers from around the world. One of my favorite finds in 2010 was Indochine Kitchen, published by Jun, from her family’s kitchen in Indonesia. Her photos are both inspirin > read more

Mie Goreng Java (Javanese Fried Noodles)

Published on 2011-01-12 02:00:28

Part of what I love about blogging is discovering incredibly talented bloggers from around the world. One of my favorite finds in 2010 was Indochine Kitchen, published by Jun, from her family’s kitchen in Indonesia. Her photos are both inspirin > read more

Mie Goreng Java (Javanese Fried Noodles)

Published on 2011-01-12 02:00:28

Part of what I love about blogging is discovering incredibly talented bloggers from around the world. One of my favorite finds in 2010 was Indochine Kitchen, published by Jun, from her family’s kitchen in Indonesia. Her photos are both inspirin > read more

Mie Goreng Java (Javanese Fried Noodles)

Published on 2011-01-12 02:00:28

Part of what I love about blogging is discovering incredibly talented bloggers from around the world. One of my favorite finds in 2010 was Indochine Kitchen, published by Jun, from her family’s kitchen in Indonesia. Her photos are both inspirin > read more

Monte Cristo Sandwich

Published on 2011-01-08 02:00:59

For those of you that aren’t familiar with this American sandwich, it may sound a little odd. Part breakfast, part club sandwich, it’s a strange combination of sweet and savory from different meals in the day. But if you’re the type > read more

Monte Cristo Sandwich Recipe

Published on 2011-01-08 02:00:59

For those of you that aren’t familiar with this American sandwich, it may sound a little odd. Part breakfast, part club sandwich, it’s a strange combination of sweet and savory from different meals in the day. But if you’re the type > read more

Monte Cristo Sandwich

Published on 2011-01-08 02:00:59

For those of you that aren’t familiar with this American sandwich, it may sound a little odd. Part breakfast, part club sandwich, it’s a strange combination of sweet and savory from different meals in the day. But if you’re the type > read more

Monte Cristo Sandwich

Published on 2011-01-08 02:00:59

For those of you that aren’t familiar with this American sandwich, it may sound a little odd. Part breakfast, part club sandwich, it’s a strange combination of sweet and savory from different meals in the day. But if you’re the type > read more

Chocolate Pudding Recipe

Published on 2011-01-04 02:00:46

I’m not really much of a chocolate guy. At restaurants, when it comes time for dessert I’ll almost always opt for the fruit option. I am human though, and I do get an occasional chocolate craving. Perhaps it’s my body protesting all > read more

Chocolate Pudding Recipe

Published on 2011-01-04 02:00:46

I’m not really much of a chocolate guy. At restaurants, when it comes time for dessert I’ll almost always opt for the fruit option. I am human though, and I do get an occasional chocolate craving. Perhaps it’s my body protesting all > read more

Chocolate Pudding Recipe

Published on 2011-01-04 02:00:46

I’m not really much of a chocolate guy. At restaurants, when it comes time for dessert I’ll almost always opt for the fruit option. I am human though, and I do get an occasional chocolate craving. Perhaps it’s my body protesting all > read more

Chocolate Pudding Recipe

Published on 2011-01-04 02:00:46

I’m not really much of a chocolate guy. At restaurants, when it comes time for dessert I’ll almost always opt for the fruit option. I am human though, and I do get an occasional chocolate craving. Perhaps it’s my body protesting all > read more

My Favorites from 2010

Published on 2010-12-31 22:47:15

For me, the last day of the year is a day of reflection spent looking back at the year through photos and words pondering all that went right and all that went wrong. One inevitable consequence of this kind of retrospection is puzzling over how a who > read more

My Favorites from 2010

Published on 2010-12-31 22:47:15

For me, the last day of the year is a day of reflection spent looking back at the year through photos and words pondering all that went right and all that went wrong. One inevitable consequence of this kind of retrospection is puzzling over how a who > read more

My Favorites from 2010

Published on 2010-12-31 22:47:15

For me, the last day of the year is a day of reflection spent looking back at the year through photos and words pondering all that went right and all that went wrong. One inevitable consequence of this kind of retrospection is puzzling over how a who > read more

My Favorites from 2010

Published on 2010-12-31 22:47:15

For me, the last day of the year is a day of reflection spent looking back at the year through photos and words pondering all that went right and all that went wrong. One inevitable consequence of this kind of retrospection is puzzling over how a who > read more

Oden

Published on 2010-12-28 22:00:23

During the frigid winter months, it’s only natural to crave comfort. For some of us, comfort comes in the form of flannel pajamas and fuzzy slippers, for others it shows up in a hot steaming bowl. Oden is the quintessential comfort food in Japa > read more

Phở Gà (Vietnamese Chicken Noodle Soup)

Published on 2010-12-23 12:08:04

Making great chicken stock can be challenging. Boil it long enough to get lots of flavor in your stock and you end up with dry pasty chicken. Don’t cook it enough and you end up with a watery broth. It’s a trade-off that leads many to thr > read more