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.
Homemade Vanilla Extract

Homemade Vanilla Extract

On my trip to Bali late last year, I picked up a bundle of a few dozen vanilla beans for about $5 USD. If you’ve ever dropped a Hamilton on a jar holding a lonesome vanilla bean, you can probably imagine how excited I was about my find. Delighted with the luxury of being able…

Forage & Feast – Ramps, Fiddleheads, & Stinging Nettles

Forage & Feast – Ramps, Fiddleheads, & Stinging Nettles

After the success of the Cooklyn Improv event, Jonathan from Lab 24/7 and I decided to team up and do a spring Forage & Feast event. The concept was to get a group of fellow food fanatics together for a foraging trip up in Yonkers where we’d pick ramps, fiddleheads and stinging nettles then bring…

Miso Glazed Chicken Wings

Miso Glazed Chicken Wings

We all know that wings are a crowd pleaser at any shindig, but with the summer heat, do you really want to be standing over a cauldron of boiling oil to please your friends? While these miso glazed chicken wings still involve a half hour of unattended simmering, it’s certainly better than deep frying, and…

Phở Gà (Vietnamese Chicken Noodle Soup)

Phở Gà (Vietnamese Chicken Noodle Soup)

Making great chicken stock can be challenging. Boil it long enough to get lots of flavor in your stock and you end up with dry pasty chicken. Don’t cook it enough and you end up with a watery broth. It’s a trade-off that leads many to throw away the meat used to make the stock…

Osechi Ryori (Traditional Japanese New Years Meal)

Osechi Ryori (Traditional Japanese New Years Meal)

Akemashite Omedetou Gozaimasu! Happy New Year! Japanese culture is steeped in over a thousand years of tradition and protocol and food is no exception. Ingredients, preparations and even colors each have their own story, symbolism and seasonal importance. It’s no surprise then that oshogatsu (New Years), has its own set of foods that are specially…

Wallpaper Wednesday: Bon Island

Wallpaper Wednesday: Bon Island

Bon Island, Phuket, Thailand Download wallpaper (2560×1704)

Miso Kinpira Gobo

Miso Kinpira Gobo

For those not familiar with gobo (or burdock), it’s one of those wonder-veggies that has loads of fiber, iron and calcium. When lightly sauteed it’s got a pleasantly fibrous crunchy texture without being stringy or tough. When cooked for longer periods of time it will get tender while retaining it’s structure. Flavor wise, gobo is…

Stir fried lettuce

Stir fried lettuce

I know… it sounds weird, most of us are put-off when the lettuce goes all wilty in a sandwich, but when the right kind of lettuce is quickly sauteed over high heat it makes a delicious vegetable side dish. It retains its crisp texture and the greens become almost fluorescent in color. The part I…

Double Carrot Stew

Double Carrot Stew

With winter bearing down on us, it’s time to starting thinking about warm hearty stews. In this week’s post on PBS Food, I wanted to shine the spotlight on an under appreciated veggie. Carrots are naturally sweet and full of umami, have a cooked texture that I prefer over potatoes, and they’re cheap. By both…

Chili Powder

Chili Powder

Freshly ground chiles and spices like coriander, oregano and cinnamon make up this home ground chili powder. I’ll never cease to be amazed at how much money people spend on “gourmet” chili powders. They often come in some kind of kitschy packaging (like a mini burlap sack or a cowboy hat), with promises such as…