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.
Chicken Fried Steak Nuggets

Chicken Fried Steak Nuggets

Given how well my Chicken Parmesan Nuggets turned out, I thought I’d try my hand at nuggetizing some other classic American comfort foods; and what could be more comforting (or American) than some good ‘ole chicken fried steak smothered in country gravy. If you’re not from the the US, you may be wondering where the…

Best Beef Stew

Best Beef Stew

Whether it’s Boeuf Bourguignon or Hayashi Rice, practically every culture around the world has their version of beef stew. While I love these ethnic stews, when someone says “Beef Stew” to me, it conjures an image of supper in a frontier cabin. A half-day trek from nearest town, these settlers are self-sufficient, growing their own…

Grape Jelly

Grape Jelly

If you’re anything like me and dislike the funky flavor that gelatin imparts on desserts, I have a great plant-based alternative for you in my post this week on PBS Food. Agar powder is a gelling agent made from seaweed that’s colorless and odorless, which makes it perfect for setting your favorite juice into a…

Best Chocolate Pudding

Best Chocolate Pudding

I’m not much of a chocolate guy. After a big restaurant meal, I’ll usually pass over chocolate desserts in favor of something light and fruity. If after reading that, you’re thinking I must be from another planet, rest assured, I’m human and I do get an occasional chocolate craving. Perhaps it’s my palette’s way of…

Curry Scallop Pasta

Curry Scallop Pasta

With every food blog, magazine, and TV show flooding you with holiday recipes, I’ve decided to take a break from the regularly scheduled programing of roasts, stuffings, cookies and pies to bring you some easy comfort foods that I enjoy eating between all the epic holiday meals. This Curry Scallop Pasta is done in about…

Green Mac & Cheese

Green Mac & Cheese

With only 5 ingredients, this creamy macaroni and cheese is both easy and delicious. The vegan edamame cheese sauce is not just “green”, it’s literally green. Dr Seuss would be proud. Head over to PBS Food for my full post and recipe. continue →

Quick Chili

Quick Chili

With fall turning into winter and white stuff falling from the sky, it’s officially cold. This is the time of the year when my salad spinner works its way to the back of the cupboard and my dutch oven comes to the front. While cool weather and hearty fare go hand-in-hand, the unfortunate reality of…

Triple Corn Cornbread

Triple Corn Cornbread

Cornbread is a minefield of differing opinions on what should and shouldn’t be added. Some of the most hotly contested issues include lard vs. butter, yellow vs. white cornmeal, and the amount of sugar to add. Which side of the debate you fall on depends largely on where you’re from. Folks living in southern states…

Apple Pie Potstickers

Apple Pie Potstickers

Apple pie is one of my favorite desserts of all time. It’s not only delicious, the smells, imagery and flavor bring back warm childhood memories of my favorite days of the year (Thanksgiving and Christmas). Although the kitchen was primarily my mom’s domain, my stepdad would dawn an apron and tackle the kitchen for the…

Roast Chicken with Crispy Skin

Roast Chicken with Crispy Skin

Dry and leathery aren’t usually things you want to hear about a roast chicken, but that’s exactly how the chicken needs to look in order to get a crisp-skinned roast chicken. Before you write me off as crazy, allow me to explain. This summer, I spent a few weeks cooking at a mountain retreat for…

Vanilla Caramel Sauce

Vanilla Caramel Sauce

I’ve been seeing a lot of “easy caramel sauces” around the web lately that involve melting brown sugar in cream and reducing it. While they may have the color of caramel, they’re a bit like a cheap iPhone knockoff… a poor imitation of the real thing. That’s because the sugar in these recipes isn’t actually…

Ikura (Salmon Caviar)

Ikura (Salmon Caviar)

With spawning season in full swing, the salmon are packed to the gills with roe. If you’re able to find a skein of salmon roe at your fishmonger (or you happen to know someone that’s going salmon fishing), 5 minutes and a handful of ingredients is all it takes to turn that ugly sac of…

Homemade Lox

Homemade Lox

It always amazes me how people pay $30-50 per pound for lox given how easy it is to make at home. Fresh salmon costs about a third of this price, and the only other ingredients you need are salt, sugar and a little bit of time. Lox refers to salmon(traditionally the belly) that has been…

Niratama (Garlic Chive Scrambled Eggs)

Niratama (Garlic Chive Scrambled Eggs)

I think a lot of people have this impression that making Japanese food is complicated. While it’s easy to see how something unfamiliar could seem unattainably difficult, in this case it’s a myth that just isn’t true. Traditional Japanese cuisine evolved alongside a Zen buddhist philosophy of ascetic minimalism and so while the preparations may…

Kani Salad

Kani Salad

After receiving about a dozen requests for my version of Kani Salad over the years, I figured it’s high time I figure out what the hype is all about. Yep, that’s right, until I started getting requests for it, I’d never heard of this dish, much less tasted it. If you ask for a “kani…

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