With Memorial day behind us and the sun shining into the evening, grilling season is in full swing, which means that it’s coleslaw season as well. But with all the rich foods that often show up...
It’s not your grandma’s meatloaf, it’s better… there, I said it! I know, some of you are thinking “them’s fightin’ words” and hitting unsubscribe right...
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 b...
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 di...
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 ...
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 st...
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 ...
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 av...
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....
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 hi...
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 pi...
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 t...
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 hi...
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...
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 ...
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...
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...
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 w...
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 Re...
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 ha...
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 y...
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...
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 fascinate...
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 an...
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 ...
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 q...
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 w...
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...
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 kidne...
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 vers...
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