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.
Forage and Feast II

Forage and Feast II

Every spring, I lead an intrepid group of foodies out into the wilds of New York City to gather seasonal wild edibles like Ramps (wild leeks), Fiddleheads, Stinging Nettles, Violets, Field Garlic, Burdock and Japanese Knotweed. It’s as much about learning how to source your own food as it is about cooking it, and it’s…

Tonkotsu Miso Ramen

Tonkotsu Miso Ramen

Most people would say that food and fun are two things that are impossible to overindulge in. Having just returned from an extended weekend in Vegas, I can say that it is not only possible, but rather highly probably in the City of Sin. I arrived home to a cold and gloomy New York early…

Tofu stuffed squid

Tofu stuffed squid

Over the past month I’ve seen a couple bloggers writing about stuffed squid and it got me curious. Kyoto Foodie posted about ika meshi that they picked up at Takashimaya. Then last night, Jonny at We Are Never Full posted a delightful looking Morcilla Stuffed Squid. On the way home from work tonight, I stopped…

Cabbage Rolls

Cabbage Rolls

Gołąbki, Holubtsi, Niños Envueltos, محشي كرومب (Mahshi Kuronb), and ロールキャベツ (rouru kyabetsu) are just a few of the names this dish goes by, but regardless of what you call it, there’s something marvelously comforting about cabbage rolls. Recently, I was asked by a reader for my version of this global comfort food. Despite its worldwide…

Wiener Schnitzel (Veal Schnitzel)

Wiener Schnitzel (Veal Schnitzel)

Some of you may know this as a crisp light dish that’s moist and flavorful. Others may have less pleasant memories of greasy, soggy cardboard that’s only made edible by drowning it with condiments. If the later sounds familiar, then I urge you to read on and give this simple dish a try in your…

Grilled Cheese Sandwich

Grilled Cheese Sandwich

This week over at PBS I use a few tricks I’ve picked up over the years to make the perfect grilled cheese sandwich. Impossibly crisp on the outside, hot and fluffy on the inside, with a molten center of cheese and chutney that balance each other out without being greasy. Hit the jump for the…

Eggplant Parmesan

Eggplant Parmesan

Since posting my recipe for the Best Chicken Parmesan, I’ve been getting tons of requests for my version of an oven-fried Eggplant Parmesan. It might sound like a simple substitution, but eggplants are quite different from chicken and so it’s not as simple as swapping out the chicken for eggplant. To understand how we need…

Black Cardamom

Black Cardamom

Other Names tsao-ko, elaichi, thảo quả Description Black cardamom is the fragrant pods of one of two species of Amomum. The photo above shows the Chinese variety on the left and the Indian variety on the right. Both varieties of black cardamom have a strong smoky aroma owing to the way the pods are dried…

Korean-style Grilled Beef

Korean-style Grilled Beef

Last week on PBS Food I talked about three ways of tenderizing meat for the grill. This week, I’ve created a recipe using my favorite of the three techniques. Kiwi is a quick and effective way to make tougher cuts of meat such as short ribs and hangar steak work on the grill without going…

Crispy Zucchini Fritters

Crispy Zucchini Fritters

With summer in full swing, most people who have planted a vegetable garden have more squash than they know what to do with. After going through the gamut from sautéed zucchini to zucchini bread one summer, I came up with these light delicious fritters that make for a great snack or the perfect canapé for…