total posts: 400
A thick crab sauce envelopes a silky smooth piece of tofu with the texture of an egg custard.
Beef Rendang, beef shanks braised in coconut milk and spices until the liquid has evaporated.
Japanese-style Mapo Tofu, sweeter and less spicy than the original, but just as addictive.
Shrimp toasts, the perfect canape to bring to a New Years party.
Using taro to make Gnocchi results in satiny smooth morsels that melt in your mouth.
Singapore Noodles, the Chinese-American favorite reinterpreted.
Orange Chicken - an American Chinese classic reinterpreted in a wholesome almost-healthy way.
Fork tender, and full of flavor just how meatballs should be.
Marinated Japanese mushrooms, great on a crostini or in pasta.
Banana pudding is so much better (and not much more complicated) when you make the vanilla pudding from scratch.
Beef and burdock braised with miso and tomatoes.
Delicious wholesome, faro and roasted cauliflower salad with truffle and sesame vinaigrette.
A great way to use up all that zucchini from your garden. These fritters are crispy on the outside and soft and cheesy on the inside.
Lamb with Green Chili Masala. Piquant, savory and meltingly tender.
Pickled jalapenos, a great way to use up those peppers from your garden and a delicious condiment for your favorite Mexican dish.
Whole pan roasted red snapper with a melange of famer's market veggies.
Tomato ramp chutney. Also known as the best condiment ever!
Strawberry Meyer lemon bars with rolled oat crust.
Taberu Rayu is a japanese chili oil that goes great on rice, pasta or even scrambled eggs.
Ginseng and jujubes are two of the more unusual ingredients that go into Samgyetang, a Korean ginseng and chicken soup.
Tender shredded chicken braised in a red chili sauce. The perfect summer taco.
What do you get when you cross Japanese curry with Bœuf Bourguignon? Hayashi Rice!
Gambas al Ajillo with a one-two punch of garlic and garlic scapes.
Mackerel braised with miso and served with a spicy mustard celery and tamed onion salad. A new take on a Japanese classic.
Yep, those red things are scallops, a bright clean dish to usher in spring.
Although slightly healthier than shrimp and grits, these artichokes and grits are just as tasty.
Crispy polenta cakes with pate and eggs, my version of Eggs Benedict.
Unusual ravioli filled with peppery arugula, savory shiitake, creamy ricotta, and crispy water chestnuts.
Nabemono, or how Japanese people stay warm in winter.
Cinnamon braised pork with root vegetables.
Kale with Vermouth raisins and toasted pine nuts.
Technique for getting a crisp skinned whole duck without overcooking the meat.
Guanciale, sichuan pepper, and satsuma mandarins meet in this tasty sugo.
Tonkatsu with Japanese "black" curry sauce made with ingredients like chocolate and burnt garlic.