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.
Fig Preserves

Fig Preserves

Black mission figs aside, I’ve never been a big fan of figs or anything made from them. I guess I’ve always found them a bit flavorless as far as fruit goes. When my dad came to visit my new pad in Tokyo bearing a jar of fig jam from his neighbor in the Blue Mountains,…

Cheesecakedilla

Cheesecakedilla

I didn’t think I’d be able to top my banana cheesecake potstickers, as far as speedy desserts go. I was wrong. These things come together in about 5 minutes and that taste just as good (possibly better) than the real thing. Crisp and buttery on the outside, with a generous dusting of cinnamon sugar and…

Picadillo (Cuban-Style)

Picadillo (Cuban-Style)

Having grown up in a small agricultral community in California where mobile taquerias set up shop along the main thoroughfares each evening, I thought I knew Latin American food. It wasn’t until I went away to college and I had my first Cuban meal that I realized how little I knew. After moving out to…

Sake Chazuke (Salmon Tea Rice)

Sake Chazuke (Salmon Tea Rice)

Although I find comfort in foods from around the world, this is one that I can legitimately lay claim to as a comfort food that brings me back to my childhood. Warm, savory and nourishing for the soul, a bowl of ochazuke is a fantastic way to lift your spirits (or mend a hungover body)….

Palak Paneer

Palak Paneer

Considering its relative simplicity and abundant array of vegetarian dishes, Indian food never fails to amaze me with its full-flavored culinary repertoire that never leaves me wanting meat. Some may argue that if you add enough spices you can make boot leather taste good, but Indian cuisine isn’t about wanton seasoning. At its core, the…

Boeuf Bourguignon

Boeuf Bourguignon

When I started this blog, I thought it would be kind of fun to post a few of the most successful dishes to come out of my kitchen. Part kitchen time capsule, part memory augmentation experiment, I didn’t expect I’d ever have so many dishes to write about. But 8 years, 4 kitchens and over…

Tonkatsu

Tonkatsu

Call me a geek, but I’m a bit obsessed with the history of food. Contrary to popular belief, even the most “authentic” dishes are often influenced by ingredients or techniques from other parts of the world. That’s because the journey of food parallels the journey of humankind, taking unexpected twists and turns, which bring ingredients…

Chili Meatloaf

Chili Meatloaf

This is what happens when I’m craving two comfort foods at the same time. Instead of making both, I made a hybrid ultra-moist meatloaf with all the flavor of a good chili con carne that’s been simmering away for hours. Head over to PBS Food for my full post and recipe. continue →

Fresh “Split Pea” Soup

Fresh “Split Pea” Soup

There’s nothing better than a thick split pea soup, redolent of smoked ham and caramelized onions on a bleak winter day. But while the rich soup may warm your body and soul, most split pea soups look a bit like the inside of a soiled diaper. Nauseating metaphors aside, have you ever looked at a…

Ham Stock

Ham Stock

Ham stock isn’t a stock I keep on hand all the time, but I’m loath to toss away scraps of food, especially meaty ham bones. That’s why I always turn these into stock. Ham bones make for a marvelously savory stock with a smoky flavor that’s perfect as a base for sauces and soups like…

Vegan Oatmeal Cookies

Vegan Oatmeal Cookies

Vegan and gluten-free, these guilt-free cookies make for a great high-fiber snack that’s as filling as they are flavorful. I wanted to reduce the amount of sugar in these so there’s no added sugar beyond the bananas and dried fruit, but if you want to make them sweeter, you can sweeten them with pureed dates…

Buta no Shōgayaki (Ginger Pork)

Buta no Shōgayaki (Ginger Pork)

With meetings in the city every day this week and a cold that doesn’t seem to get the clue, I haven’t exactly been looking forward to spending time in the kitchen. That’s why I have tried and true standbys like this Shōgayaki to get me through the week. Shōgayaki (生姜焼き), literally means “grilled with ginger”…

Kanpachi with Spicy Ponzu

Kanpachi with Spicy Ponzu

Hamachi, Kanpachi, and Hiramasa, are frequently referred to as “Yellowtail” at sushi restaurants, but did you know that only one of these is actually from the species Yellowtail Amberjack? This week over at PBS Food, I try to clear up the confusion and share a recipe for this delicious sashimi with spicy ponzu. continue →

Japanese Curry from Scratch

Japanese Curry from Scratch

In a country where you can get everything from hamburgers to lady’s undergarments out of a vending machine, it’s no surprise that home cooks have many convenient options when “cooking” a meal. For some dishes like Japanese curry (カレーライス – karei raisu), pre-made mixes have become the norm rather than the exception and a trip…

Chicken Rice Stuffed Peppers

Chicken Rice Stuffed Peppers

Stuffed peppers are usually more about presentation than anything else, but these roasted peppers stuffed with a flavorful chicken saffron rice are a match made in heaven. Head over to PBS Food this week for my full post and recipe. continue →

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