total posts: 414
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.
Indonesian stir fried noodles. With veggies, seafood, or meat.
This simple 15 minute chocolate pudding is the best thing short of an IV drip when you have a chocolate craving.
Oden is the quintessential comfort food in Japan during winter.
Pho Ga (Vietnamese chicken noodle soup), the perfect way to thaw out after walking through the snow.
A simple take on the classic central Italian spaghetti with guanciale.
An autumn pumpkin mousse cake inspired by falling leaves.
Homemade ramen noodles are easy to make and egg-free.
Kimchi Ramyeon made from scratch, no instant noodles here.
Video with tips on cooking the perfect stove-top steak.
A classic risotto made with matsutake mushrooms and kombu dashi.
Honey glazed sweet potatoes are crunchy and sweet on the outside and soft and pillowy on the inside.
What do Irish music, Wall Street and Bento Boxes have in common? [no recipe]
Bak Kut Teh, a simple spare rib soup with an unimaginable amount of flavor.
This tuna sashimi "pizza" sits atop a giant rice cracker.
Cumin crusted rack of lamb with watermelon chutney and celery raita.
Stuffed cucumber kimchi with a different twist. Step-by-step instructions with photos.
A pasta inspired by childhood summers spent in Japan.
Green chili made with lamb breasts. Tangy, sweet, smoky and fall-off-the-bone tender.
An even healthier take on the classic Korean Bi Bim Bap. This vegetarian version uses crisp fresh beet with crunchy marinated broccoli.
The vinegar in this fuschia pickle releases the natural color in the beets. This sweet tangy pickle goes great with Indian food.