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.
Katsudon (Pork Cutlet Rice Bowl)

Katsudon (Pork Cutlet Rice Bowl)

I’m often asked to make elaborate meals for my clients and as a chef, I enjoy the challenge. Whether it’s an intricately plated stack of food dotted with reductions and foams and garnished with edible flowers popping out like blooms on a mountain, or curing a piece of fish for 3 days before cold-smoking it,…

Avocado Lox Summer Rolls

Avocado Lox Summer Rolls

One of my favorite ways to come up with new dishes is to take flavors from one cuisine and use them in a dish from another. These summer rolls wrapped in rice paper would be distinctly vietnamese were it not for the lox, dill, parsley, and avocado inside. With a honey mustard caraway sauce for…

Gemelli with Gorgonzola Grapes and Pancetta

Gemelli with Gorgonzola Grapes and Pancetta

I’ve probably said this before, but for me, contrasts are what make life exciting. Whether it’s diving into an ice bath after coming out of a sauna, or an eclectic gathering of people, I feel most alive at the convergence of extremes. This is especially true with food. A few bites of a cheesy pasta…

Kimchi Pork Belly Tacos

Kimchi Pork Belly Tacos

We all know that kimchi and pork belly are a match made in heaven, but pork belly is one of those cuts of meat that usually benefits from a nice long braise. By slicing the meat thinly though, these kimchi and pork belly tacos can be put together in about 10 minutes! Head to PBS…

Tsukune

Tsukune

In most parts of the world, chicken consists of either dark meat or light, but in Japan each bird is dissected into dozens of unique cuts, each with a unique texture, appearance and flavor. Yakitori, or “grilled chicken” restaurants are where this is most evident, with an often pages long menu of chicken parts running…

Mojo Verde Chicken

Mojo Verde Chicken

This simple grilled chicken comes together in a matter of minutes and the secret to its fantastic flavor is the marinade/sauce. The spicy Mojo Verde is redolent of garlic, lime and cilantro and comes together in a matter of seconds in the blender. The best part is that it not only works as a marinade,…

Gochujang Braised Pork Belly

Gochujang Braised Pork Belly

I know… the middle of summer isn’t really the season to be braising pork belly, but forgetting the soaring temperatures for a moment, this was so good I couldn’t wait until the cooler months to share this with you. I mean look at that photo, and tell me you’re not tempted to get your Dutch…

Hot and Sour Soup

Hot and Sour Soup

Of the standard soup offerings at Chinese-American restaurants, I’ve always been a fan of hot and sour soup. It’s not the prettiest soup, but what it lacks in aesthetics it more than compensates for with a cornucopia of textures, flavors and tastes. Because there are so many components, it may seem like a lot of…

Vanilla Caramel Brownie

Vanilla Caramel Brownie

There are plenty of recipes out there claiming to be the “ultimate brownie”, but like most things in life, the qualities that make for the ultimate brownie are a matter of personal preference. I like my brownies, dense, chewy, sweet (but not heartburn inducing), and with robust chocolate flavor that packs a sensory wallop. With…

Mongolian Beef Pasta

Mongolian Beef Pasta

This Mongolian Beef Pasta, is another one of those “what if” thought experiments that turned into a delightful weeknight pasta. With marinated beef, bell peppers, scallions and plenty of garlic stir fried before being tossed with pasta and the sweet spicy sauce, this dish comes together in about the time it takes to boil the…

Kimchi Risotto

Kimchi Risotto

I know, risotto made with kimchi, Gruy√®re and sushi rice sounds like a crazy combo, but before you write me off as delusional, hear me out. This risotto has a stunning color and pleasant tang not unlike a tomato risotto, but the fermented kimchi adds dozens of layers of complexity which are all unified by…

Southwest Tofu Scramble

Southwest Tofu Scramble

I know I probably confuse some of you with my regular flip flopping between vegan dishes and hardcore carnivore fare, but I assure you it’s not an identity crisis, nor is it a misguided effort to lose weight. What it often comes down to is what I have in the refrigerator, and on this particular…

Shrimp Po’ Boy

Shrimp Po’ Boy

Along with the Banh Mi and the Monte Cristo, the Po’boy is among my favorite sandwiches of all time. Although they can be filled with anything from sausages to roast beef, I’m a fan of the ones with fried seafood such as oysters, catfish or shrimp. “Dressed” with iceberg lettuce, tomatoes, pickles and a generous…

Instant Berry Sangria

Instant Berry Sangria

Although summer’s just getting started here in Tokyo, the humidity makes it feel as though I’m constantly wrapped in a luke-warm wet blanket. After spending my past few summers up in Hokkaido where it only hits 80 degrees F on a very hot day, I can already tell I’m going to hate the summers here….

Masala Omelette

Masala Omelette

Easy to throw together with ingredients you probably already have in the fridge, this is one of those mood-altering breakfasts that changes the outlook of your whole day on those mornings where you just don’t feel like getting out of bed. Loaded with sweet vegetables like onions and peppers and an ample dose of warm…

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