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.
Farro Pudding

Farro Pudding

This whole-grain take on a classic rice pudding is not only more flavorful than the original, it’s also loaded with fiber and minerals, so you don’t have to feel quite so guilty when you inevitably go back for seconds. Head over to PBS Food this week to check out my full post and recipe. continue…

Kung Pao Chicken

Kung Pao Chicken

Unlike many Chinese-American favorites, which were invented by resourceful Chinese immigrants, Kung Pao Chicken (宫保雞丁) is a Sichuan classic that can be enjoyed to this day in China. If you’re expecting the mild vegetable and chicken stir-fry suspended in a sweet gravy that you’d get in the US, you may be in for a surprise…

Chicken Teriyaki Bowl

Chicken Teriyaki Bowl

Making a quick lunch is easy enough, but making a quick lunch that’s truly delicious is an entirely different matter. This week over at PBS I’ve written about one of my favorite quick lunches: a chicken teriyaki bowl. With less than a handful of ingredients and cooking time in the single digits, it sets the…

noma Japan

noma Japan

Those of you who have been reading this blog for long know that I don’t do many restaurant reviews. But it’s not everyday that I get a chance to eat at the Best Restaurant In The World, with food prepared at the hands of one of the most influential people in the world. So here’s…

Peanut Butter Chocolate Chunk Banana Bread

Peanut Butter Chocolate Chunk Banana Bread

I’ve written before about my double chocolate banana bread, which took something good and made it better, but I’ve never been one to rest on my laurels, so I decided to up the ante and add another one of my favorite flavors: peanut butter. The resulting banana bread was kind of awesome, especially with a…

Chicken Paprikash

Chicken Paprikash

Chicken Paprikash (Paprikás Csirke) is one of those dishes that’s simple and yet so good that it’s managed to work its way from a relatively obscure cuisine onto the world stage as a classic comfort food. Like any dish that travels from its homeland, Chicken Paprikash has undergone some changes as it’s wandered its way…

Creamy Chicken Stew

Creamy Chicken Stew

Between the subzero temperatures outside and packing for my move, the New Year has gotten off to cold a hectic start. It’s left me craving something warm and comforting but without a lot of time to pull off anything too complicated. This simple stew is creamy, flavorful and exactly what I needed this week. Head…

Nanakusa Gayu

Nanakusa Gayu

Today is January 7th which is known as nanakusa no sekku (七草の節句), or the Festival of the Seven Weeds in Japan. Historically the 7th marked the last day of Oshougatsu (Japanese New Years), and to this day, people eat Nanakusa Gayu (七草がゆ) to observe it. Nanakusa Gayu, which literally translates to “seven weeds rice porridge”,…

Kimchi Fried Rice

Kimchi Fried Rice

Between all the holiday roasts and New Years toasts, I dunno about you, but I’m ready for some spicy simple dishes.Kimchi bokkeumbap (볶음밥), or kimchi fried rice fits the bill and is a perfect example of the the kind of high-flavor, low-effort dishes that I like to make around this time of year. Like with…

Best of 2014

Best of 2014

To paraphrase an observation that Gordon E. Moore, the co-founder of Intel, once made about the density of transistors on a chip: life seems to double in speed every two years. 2014 was no exception with life accelerating like a blueberry rolling down Mount Everest. As I close out the year I find myself packing…

Cod with Soy Balsamic Glaze

Cod with Soy Balsamic Glaze

Sometimes the best dishes are a result of an accident. This dish was born in a moment of culinary crisis after the original menu for a lunch party went horribly awry. Read the whole story and get the recipe over at PBS Food. continue →

Chicken Nanban

Chicken Nanban

I was born in a small town called Nobeoka on the southern island of Kyushu, Japan. Nobeoka isn’t known for much, but their virtually unknown claim to fame is a small diner not far from Nobeoka station, that invented Chicken Nanban (チキン南蛮). Through some miracle (or because the dish is so damn good), this humble…

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…

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