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Tebasaki (Japanese Fried Chicken)

Tebasaki(手羽先) literally translates to “wing tips” and refers to the cut of chicken as well as to a dish popular in izakayas around the city of Nagoya. Unlike the other Japanese fried chicken, Tebasaki is always made with bone-in chicken wings, has little to no breading, and is seasoned after it’s fried. Despite the absence [...]

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Fish Tacos

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It wasn’t long ago that beef cheeks and pork cheeks went from being a throw-away cut of meat to a highly sought-after delicacy served in some of the priciest restaurants. I’m willing to wager that fish cheeks will be next in line for this trend. So why do cheeks taste so good? Whether it’s a [...]

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Best Meatloaf

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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 now. But in all seriousness, I don’t go labeling recipes as being “best” willy-nilly. As a mater of fact, out of nearly 600 recipes, there have so far only been [...]

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Chicken Karaage (Japanese Fried Chicken)

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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), [...]

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Coq au Vin

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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 [...]

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Hamburg Steak (Hambāgu)

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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. [...]

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Chipotle Chicken Chili

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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 [...]

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Beef Rendang

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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 [...]

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