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.
Braised Lamb Shanks in Cranberry

Braised Lamb Shanks in Cranberry

Winter has officially arrived in NYC and I had to detour into the local zoo Century 21 on my way to Whole Foods to pick up some leather gloves today. Despite ranking up there along with crowded department stores on the things I like least about New York, cold weather is the perfect excuse to…

Fried Mac & Cheese Balls

Fried Mac & Cheese Balls

As a kid, my mom always cooked dinner at home from scratch, she wasn’t a fan of all the artificial colors and and flavors in packaged foods, and as a curious kid, I always wondered how other families ate. I’d get little glimpses of what meals were like on the other side when I’d hang…

Slow roasted salmon with peanut curry

Slow roasted salmon with peanut curry

When it comes to seafood, common knowledge tells us to cook it hot and fast, so when I saw slow roasted Steelhead on the menu at the Painted Lady in Newberg Oregon, I was skeptical. I guess curiosity won over my skepticism because I ordered it. The dish as a whole was a disaster. There…

Passionfruit Syrup

Passionfruit Syrup

True to its name, passion fruit has an intense aroma with a seductive allure. By turning it into a syrup it makes it easy to use in drinks, on pancakes and yogurt, and as a flavoring in baked goods. Head over to PBS Food to see my full post and recipe. continue →

No Recipes vol. 15 (Mitsuwa & Macarons)

No Recipes vol. 15 (Mitsuwa & Macarons)

What do macarons and Japanese grocery stores have to do with each other? Not much, unless you happen to be making Pierre Hermé’s Macaron au Wasabi et au Pamplemousse, in which case you’ll need to find a fresh wasabi root and yuzu juice to add to the ganache. Such was the case, last weekend when…

New and Improved

New and Improved

One of the things I love about working for myself is that I don’t need to get anyones approval to move forward with a new idea. The challenge of course is that I have a million ideas and only 24 hours in a day to implement them. During the small crevices of time I have…

Cooklyn Improv

Cooklyn Improv

Last week I attended a Rachel’s promotional event hosted by Pim from Chez Pim. The yogurt, cottage cheese, and drinks were good and I was able to met some fellow food bloggers including Cathy of Not Eating Out in New York and Talida of Talida Bakes. Pim also introduced me to a few of her…

Make fresh ginger last

Make fresh ginger last

Fresh ginger is great, but it’s something I don’t use all the time and it usually goes bad or dries out by the time I want to use it again. Since I almost always use it in cooked food, I’ve found a good way to preserve it. Just peel and cut up the ginger, put…

Lemon Pepper Chicken

Lemon Pepper Chicken

I’m not a big fan of seasoning mixes. They take up room in the spice drawer, and no matter how much I love a flavor combination I always end up tiring of the blend long before I’m able to use it up. But my biggest beef with these blends is that they often don’t taste…

Ebi Chili

Ebi Chili

Ebi Chili (エビチリ) is a Chinese-style Japanese dish created by Chen Kenmin in the 1950’s. Chen, originally from the Sichuan province in China emigrated to Japan, opening Shisen Hanten (Sichuan Restaurant) in 1958. He later went on to introduce Chinese dishes to households all over Japan through TV appearances on NHK. While there were many…