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.
La Luce by Donna Scala (Orlando Day 1)

La Luce by Donna Scala (Orlando Day 1)

There was a time not long ago, when vacation hotspots like Vegas and Orlando were frequented for the entertainment, and not much else. Food was an expensive necessity to power you through a long day of line-standing, or gambling, and most people didn’t put too much thought into planning their meals. The culinary landscape has…

Meyer Lemon Cake

Meyer Lemon Cake

With a growing drift of snow on my thirteenth floor balcony and icicles dangling down from the fourteenth floor, winter isn’t relenting anytime soon. It’s the kind of bleak white day that makes me want to have a pot of stock simmering away for hours or bake something bright and sunny to warm the house…

Gambas Al Ajillo

Gambas Al Ajillo

One of the best Gamas Al Ajillo I’ve ever eaten was in Barcelona, not only were the ingredients fresh, there were a couple of things about the preparation that set it apart from those I’ve had in the US. The first thing I noticed as it was placed on my table was an insane amount…

Wallpaper Wednesday: Bonnet Creek, Florida

Wallpaper Wednesday: Bonnet Creek, Florida

Sun shines through the clouds at Bonnet Creek, Orlando, Florida. Download wallpaper (2560×1704)

Goma Hiyashi Chūka (Sesame Ramen Salad)

Goma Hiyashi Chūka (Sesame Ramen Salad)

There was still snow on the ground a month ago here in Sapporo and yet this week the temperature soared into the 90’s. In Japan, where ingredients, colors, and even the temperature of a dish change with the seasons, the hot sticky months of summer bring with them a whole host of seasonal dishes. Chilled…

Tonkotsu Ramen

Tonkotsu Ramen

This post may have been a year in the making, but I’ve been working on this tonkotsu ramen for the better part of the last decade. In case you haven’t been indoctrinated into the wonderful world of ramen, Tonkotsu broth is the Holly Grail of noodle soup broths. It’s thick, creamy and nearly white in…

An Afternoon at Kajitsu with Chef Nishihara

An Afternoon at Kajitsu with Chef Nishihara

New York is arguably the epicenter of food in the US, and yet it’s harder than you’d think to find a memorable meal in this crowded metropolis of up-and-coming chefs. It’s an even greater challenge to find a meal that’s not only memorable, but inspirational as well; the type of meal where you walk away…

Show Me Your Rice

Show Me Your Rice

You may not have won the first rice cooker, but I still have one brand spankin’ new 5.5 cup Zojirushi Neuro Fuzzy rice cooker to give away courtesy of Zojirushi. This one goes to the person who sends in the best sounding/looking rice dish, that could be made in the Zojirushi. To enter, just send…

Green Chutney (Coriander Chutney)

Green Chutney (Coriander Chutney)

Green chutney, also known as coriander or hari chutney, is a refreshing Indian condiment that goes with nearly everything from samosas to seafood to chaat. At its core, green chutney is a puree of coriander, chilies and lemon juice with different regional variants calling for the addition of various spices and flavourings. For this green…

Summer Veggie Stew

Summer Veggie Stew

I almost hate calling this a stew because it doesn’t really do it justice. There’s no liquid added, so any sauce that develops comes out of the veggies, melding together and caramelizing in the pan to make a wonderfully hardy “stew”. Its great on pasta, but I think it’s even better scooped up with soft…