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.
Arroz Amarillo

Arroz Amarillo

Arroz Amarillo or “yellow rice” is a playful and delicious Latin American dish that makes for a visually stunning side to dishes like Picadillo. Sadly, it often falls short on flavor, relying too heavily on instant mixes and flavor enhancers rather than the handful of basic ingredients it requires. Head over to PBS Food for…

Vegan Tonkotsu Ramen

Vegan Tonkotsu Ramen

Growing up, a steaming bowl of ramen was my panacea to mend a cold, the balm demanded to sooth my angst, and the pick-me-up needed after a rough day at school. Those perfect bowls of creamy porcine soup brimming with curly noodles were, for me, the quintessential comfort food. This is probably why I took…

Vegan “Egg” Salad

Vegan “Egg” Salad

Whether you follow a plant-based diet or not, it’s hard to deny the convenience of not having to hard boil and peel eggs to make an egg salad sandwich. This rich “egg” salad made with tofu has most of the texture and all the flavor of the egg based original and comes together without having…

Monte Cristo Sandwich

Monte Cristo Sandwich

As someone who can’t put down a stack of pancakes without some ham, bacon or sausage to disrupt the sweet monotony, I love contrasts in food. While a delicious aroma or stunning presentation may entice you to take the first bite of something, it’s the contrasts that keep you going back for a second and…

Fig Preserves

Fig Preserves

Black mission figs aside, I’ve never been a big fan of figs or anything made from them. I guess I’ve always found them a bit flavorless as far as fruit goes. When my dad came to visit my new pad in Tokyo bearing a jar of fig jam from his neighbor in the Blue Mountains,…

Cheesecakedilla

Cheesecakedilla

I didn’t think I’d be able to top my banana cheesecake potstickers, as far as speedy desserts go. I was wrong. These things come together in about 5 minutes and that taste just as good (possibly better) than the real thing. Crisp and buttery on the outside, with a generous dusting of cinnamon sugar and…

Picadillo (Cuban-Style)

Picadillo (Cuban-Style)

Having grown up in a small agricultral community in California where mobile taquerias set up shop along the main thoroughfares each evening, I thought I knew Latin American food. It wasn’t until I went away to college and I had my first Cuban meal that I realized how little I knew. After moving out to…

Sake Chazuke (Salmon Tea Rice)

Sake Chazuke (Salmon Tea Rice)

Although I find comfort in foods from around the world, this is one that I can legitimately lay claim to as a comfort food that brings me back to my childhood. Warm, savory and nourishing for the soul, a bowl of ochazuke is a fantastic way to lift your spirits (or mend a hungover body)….

Palak Paneer

Palak Paneer

Considering its relative simplicity and abundant array of vegetarian dishes, Indian food never fails to amaze me with its full-flavored culinary repertoire that never leaves me wanting meat. Some may argue that if you add enough spices you can make boot leather taste good, but Indian cuisine isn’t about wanton seasoning. At its core, the…

Boeuf Bourguignon

Boeuf Bourguignon

When I started this blog, I thought it would be kind of fun to post a few of the most successful dishes to come out of my kitchen. Part kitchen time capsule, part memory augmentation experiment, I didn’t expect I’d ever have so many dishes to write about. But 8 years, 4 kitchens and over…

Tonkatsu

Tonkatsu

Call me a geek, but I’m a bit obsessed with the history of food. Contrary to popular belief, even the most “authentic” dishes are often influenced by ingredients or techniques from other parts of the world. That’s because the journey of food parallels the journey of humankind, taking unexpected twists and turns, which bring ingredients…

Chili Meatloaf

Chili Meatloaf

This is what happens when I’m craving two comfort foods at the same time. Instead of making both, I made a hybrid ultra-moist meatloaf with all the flavor of a good chili con carne that’s been simmering away for hours. Head over to PBS Food for my full post and recipe. continue →

Fresh “Split Pea” Soup

Fresh “Split Pea” Soup

There’s nothing better than a thick split pea soup, redolent of smoked ham and caramelized onions on a bleak winter day. But while the rich soup may warm your body and soul, most split pea soups look a bit like the inside of a soiled diaper. Nauseating metaphors aside, have you ever looked at a…

Ham Stock

Ham Stock

Ham stock isn’t a stock I keep on hand all the time, but I’m loath to toss away scraps of food, especially meaty ham bones. That’s why I always turn these into stock. Ham bones make for a marvelously savory stock with a smoky flavor that’s perfect as a base for sauces and soups like…

Vegan Oatmeal Cookies

Vegan Oatmeal Cookies

Vegan and gluten-free, these guilt-free cookies make for a great high-fiber snack that’s as filling as they are flavorful. I wanted to reduce the amount of sugar in these so there’s no added sugar beyond the bananas and dried fruit, but if you want to make them sweeter, you can sweeten them with pureed dates…

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