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.
Pickled Jalapenos (escabeche)

Pickled Jalapenos (escabeche)

I love spicy food, but jalapenos just aren’t something I use tons of at any one time. Since I feel a little odd just buying one pepper, the rest of the bag usually ends up going bad. After realizing how easy it is to make pickled jalapenos, I don’t think I’ll ever be running into…

Pumpkin Bread Pudding

Pumpkin Bread Pudding

I don’t know about you guys, but I love stuffing! Mashed potatoes and gravy aside, stuffing might be my second favorite dish on a Thanksgiving table. That said, after having it every year for the past 34 years and having made variations ranging from chocolate to North African style, I decided it was time for…

No Recipes vol. 20

No Recipes vol. 20

Summer is over, and with the weather shifting over, my food is transitioning with it. Some of these are quick fall-night meals, while others are the last remnants of warmer days. In case you’re wondering, these “No Recipes” roundups highlight random dishes that I made throughout the week that were either not documented, or didn’t…

Wallpaper Wednesday: Fire in the Sky

Wallpaper Wednesday: Fire in the Sky

The sky lights up as though on fire during sunset at Fort Mason in San Francisco, California, USA. download fullsize (2560×1704)

Tuna Sashimi “Pizza”

Tuna Sashimi “Pizza”

For me, this was without a doubt the toughest of the ten Project Food Blog challenges. You see, I’ve been travelling around Asia for over three weeks now, and while I managed to get challenges one through four scheduled before I left, FoodBuzz hadn’t posted the dish for challenge five before my departure. Since Japanese…

Spring Roll

Spring Roll

Like their thicker skinned cousin the egg roll, spring rolls are a popular staple at Chinese-American restaurants. As a kid, I never much cared for either variety because there was often more wrapper than filling and what meager filling they held tasted more like tired fryer oil than anything else. All that changed while I…

Loubieh Bi Ziet

Loubieh Bi Ziet

When it comes to veggies I prefer them almost-raw, but I make an exception for Loubieh Bi Ziet. Stewed in olive oil with tomatoes and caramelized onions the beans take on a rich creamy texture and absorb all the good flavors of the other vegetables making for a delightful mezze that can be eaten hot…

Breakfast Pudding

Breakfast Pudding

If you’ve ever “accidentally” poured maple syrup on your sausage, or ordered pigs in a blanket at your local greasy spoon, you know the gustatory pleasures where sweet and savory intersect. Like jumping into an ice-cold lake after a stint in the sauna or leaping from a plane with nothing but a sheet of silk…

Autumn Bento in Battery Park

Autumn Bento in Battery Park

I’ve never considered myself especially Japanese. I grew up in a largely Caucasian and Hispanic agricultural community in California, cooking meat and potatoes like everyone else. I never liked following the rules, and math was definitely not my strong suit — both of these, decidedly un-Japanese traits. Still, there are some aspects of myself that…

Hamachi with yuzu and olive oil

Hamachi with yuzu and olive oil

This is actually one of my favourite ways to have sashimi. It’s so simple and light, somewhere between carpaccio and ceviche. The 2 types of yuzu add a phenomenal flavor with a floral tartness form the juice and a bit of green spice from the yuzu kosho. The salt crystals, provide little bursts of brine…