Kitchen supplies don't need to be expensive to be good, often times the best things also happen to be the cheapest. Then there are times when you get what you pay for. I've picked out some of my favorite equipment, books and software here so you can see what I use in my kitchen and why.
Sticky Toffee Bread Pudding

Sticky Toffee Bread Pudding

While the word “pudding” tends to refer to a class of egg and starch thickened desserts in the US, in other English speaking regions of the world it can refer to a range of sweet and savory dishes. Sticky Toffee Pudding is one example of the broader definition and is usually made with a date…

Ful Medames

Ful Medames

Perhaps its my Asian DNA, but I’ve always been more of a savory breakfast person than sweet. Whether it’s a bowl of Pho, or an Eggs Benedict I’ll almost always chose the savory path when dining out. The trouble is, savory breakfasts tend to take more time to make than a slice of toast or…

Curried Lamb Karaage

Curried Lamb Karaage

I recently saw a list of food related words that people hate. The list contained a pretty comprehensive list of adjectives used to describe food, and towards the top, were words like “melt-in-your-mouth”, “unctuous” and “moist”. Yes, I’m guilty of using all three of these words. But in my defense, using less offensive adjectives would…

Chocolate Chia Pudding

Chocolate Chia Pudding

If you came here expecting a post about a vegan chocolate chia pudding, I’m sorry to disappoint, but that’s not what today’s post is about. The pudding is simple. Just put coconut milk, chia seeds, cocoa powder, maple syrup, and vanilla in a high speed blender and spin until you have a thick luscious pudding….

Katsudon (Pork Cutlet Rice Bowl)

Katsudon (Pork Cutlet Rice Bowl)

I’m often asked to make elaborate meals for my clients and as a chef, I enjoy the challenge. Whether it’s an intricately plated stack of food dotted with reductions and foams and garnished with edible flowers popping out like blooms on a mountain, or curing a piece of fish for 3 days before cold-smoking it,…

Avocado Lox Summer Rolls

Avocado Lox Summer Rolls

One of my favorite ways to come up with new dishes is to take flavors from one cuisine and use them in a dish from another. These summer rolls wrapped in rice paper would be distinctly vietnamese were it not for the lox, dill, parsley, and avocado inside. With a honey mustard caraway sauce for…

Gemelli with Gorgonzola Grapes and Pancetta

Gemelli with Gorgonzola Grapes and Pancetta

I’ve probably said this before, but for me, contrasts are what make life exciting. Whether it’s diving into an ice bath after coming out of a sauna, or an eclectic gathering of people, I feel most alive at the convergence of extremes. This is especially true with food. A few bites of a cheesy pasta…

Kimchi Pork Belly Tacos

Kimchi Pork Belly Tacos

We all know that kimchi and pork belly are a match made in heaven, but pork belly is one of those cuts of meat that usually benefits from a nice long braise. By slicing the meat thinly though, these kimchi and pork belly tacos can be put together in about 10 minutes! Head to PBS…

Tsukune

Tsukune

In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique texture, appearance and flavor. Yakitori, or “grilled chicken” restaurants are where this is most evident, with an often pages long menu of chicken parts running…

Mojo Verde Chicken

Mojo Verde Chicken

This simple grilled chicken comes together in a matter of minutes and the secret to its fantastic flavor is the marinade/sauce. The spicy Mojo Verde is redolent of garlic, lime and cilantro and comes together in a matter of seconds in the blender. The best part is that it not only works as a marinade,…

Gochujang Braised Pork Belly

Gochujang Braised Pork Belly

I know… the middle of summer isn’t really the season to be braising pork belly, but forgetting the soaring temperatures for a moment, this was so good I couldn’t wait until the cooler months to share this with you. I mean look at that photo, and tell me you’re not tempted to get your Dutch…

Hot and Sour Soup

Hot and Sour Soup

Of the standard soup offerings at Chinese-American restaurants, I’ve always been a fan of hot and sour soup. It’s not the prettiest soup, but what it lacks in aesthetics it more than compensates for with a cornucopia of textures, flavors and tastes. Because there are so many components, it may seem like a lot of…

Vanilla Caramel Brownie

Vanilla Caramel Brownie

There are plenty of recipes out there claiming to be the “ultimate brownie”, but like most things in life, the qualities that make for the ultimate brownie are a matter of personal preference. I like my brownies, dense, chewy, sweet (but not heartburn inducing), and with robust chocolate flavor that packs a sensory wallop. With…

Mongolian Beef Pasta

Mongolian Beef Pasta

This Mongolian Beef Pasta, is another one of those “what if” thought experiments that turned into a delightful weeknight pasta. With marinated beef, bell peppers, scallions and plenty of garlic stir fried before being tossed with pasta and the sweet spicy sauce, this dish comes together in about the time it takes to boil the…

Kimchi Risotto

Kimchi Risotto

I know, risotto made with kimchi, Gruy√®re and sushi rice sounds like a crazy combo, but before you write me off as delusional, hear me out. This risotto has a stunning color and pleasant tang not unlike a tomato risotto, but the fermented kimchi adds dozens of layers of complexity which are all unified by…

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