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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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Wedge Salad

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A staple of blue-plate specials in diners around the US, wedge salads aren’t fancy, but there’s something inexplicably rewarding about sinking a steak knife through the crisp layers of iceberg lettuce and bringing a bite of the chilled lettuce drizzled with rich, creamy blue cheese dressing to your lips. Speckled with savory bits of blue [...]

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Fish Tacos

15 comments

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

32 comments

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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Perfect Caramelized Onions

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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 [...]

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Nikujaga (Meat and Potatoes)

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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 [...]

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Tabouleh

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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, [...]

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Ebi Chili

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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 [...]

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