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.
Lamb with Green Chili Masala

Lamb with Green Chili Masala

Preparing for a long trip can be a lot of work, but I try and make the most of it. You might say I’m a bit of a pack-rat, especially in the kitchen, and a trip is a great excuse to finish off those lingering bags of legumes in the back of the cupboard. I…

Red Wine Braised Ham

Red Wine Braised Ham

I’m not usually a huge fan of ham, but braised in red wine, honey and caramelized onions it’s a delicious way to feed a lot of people with very little effort. I made this for a holiday party last week and it was a huge hit. Head over to PBS for the post.

Five Spice Duck Ragù

Five Spice Duck Ragù

Humans have been migrating all over the world for tens of thousands of years, first on foot, then by caravan, and eventually across vast oceans on ships. This was at a time when much of the world was unknown and most couldn’t comprehend what lie more than a day’s travel from their homes. Migrations were…

Beef Teriyaki

Beef Teriyaki

Unlike its sibling chicken teriyaki, you won’t see beef teriyaki much in Japan. Like the California Roll, it was likely cooked up by a clever chef in the US trying to lure in more American patrons. In Japan, teriyaki sauce has a longstanding monogamous relationship with chicken (except perhaps the occasional fling with yellowtail). If…

Roast Snapper with Spring Vegetables

Roast Snapper with Spring Vegetables

Because the seafood at my local grocery store is often either too old, or too expensive I don’t buy a lot of fish. I do swing by the seafood counter between the produce and the cheese though because every now and then, they have something truly special. Today was one of those days. They had…

Beef Cheek Confit with Caramelized Turnips

Beef Cheek Confit with Caramelized Turnips

I was recently asked what my favourite thing about New York is. Anyone who’s lived here, knows that there’s a lot to like, but one of the things that makes it unique for me is that you can walk down almost any block and witness something you would never see any other place on Earth….

Kimchi Ramyeon

Kimchi Ramyeon

While ramen, a descendant of Chinese la mian, has been in Japan for over a century, it wasn’t until Momofuku Andō developed the curly flash-fried “instant” noodles that ramen became the ubiquitous fast food that it is today. Andō, a Taiwanese-Japanese businessman saw the poverty in post-war Japan and aspired to create a cheap quick-cook…

Hamburg Steak (Hambāgu)

Hamburg Steak (Hambāgu)

Chicken teriyaki aside, Hamburg Steak or Hambāgu (ハンバーグ) as the Japanese like to call it, is probably the most popular entrée to stick in a bento lunch in Japan. Although it’s unclear exactly when this dish was introduced to Japan, it presumably comes from the American Salisbury steak, which is named after its inventor Dr….

Blueberry Yogurt Pancakes

Blueberry Yogurt Pancakes

If I’m going to eat something called blueberry pancakes, I want a sweet indigo marble to burst into a pool of tart flavor with every bite. Sadly, most pancakes I’ve come across that proudly proclaim their contents, are a far cry from the berry spangled pancake of my dreams. Devoid of flavor and with giant…

Chocolate Strawberry Shortcake

Chocolate Strawberry Shortcake

I still feel a little hungover from 2013, and yet here we are in February. It’s almost like some cosmic time keeper is playing a cruel joke on us by speeding up the passage of time. With busy schedules and Valentines day just around the corner, I figured you might be looking for a simple,…