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.
Wallpaper Wednesday: Santa Maria de Montserrat, Spain

Wallpaper Wednesday: Santa Maria de Montserrat, Spain

Prayer candles at Santa Maria de Montserrat, Spain. Download wallpaper (2560×1704)

Fusilli Con Le Cime Di Rapa

Fusilli Con Le Cime Di Rapa

With temperatures still below zero outside, perhaps I’m being a little pre-mature; but with gorgeous spring greens starting to appear in supermarkets, I can’t help but be a little optimistic. This simple classic only takes about 10 minutes to make, but is both flavorful and soul-satisfyingly colorful. Head over to PBS Food for my full…

Ratatouille

Ratatouille

Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts, through the magic of heat and time. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over the summer stew from Provence. If you’ve ever had a good ratatouille though, it’s a memory that’s…

Ebi Chili

Ebi Chili

Ebi Chili (エビチリ) is a Chinese-style Japanese dish created by Chen Kenmin in the 1950’s. Chen, originally from the Sichuan province in China emigrated to Japan, opening Shisen Hanten (Sichuan Restaurant) in 1958. He later went on to introduce Chinese dishes to households all over Japan through TV appearances on NHK. While there were many…

Roasted Tomato Crostini

Roasted Tomato Crostini

Wrapping up my series on tasty holiday canapés over at PBS, I have a simple crostini that combines a creamy sesame spread with roasted cherry tomatoes to make for a delightfully balanced bite that also happens to be vegan. Head over to PBS Food for the full post and recipe. continue →

New and Improved

New and Improved

One of the things I love about working for myself is that I don’t need to get anyones approval to move forward with a new idea. The challenge of course is that I have a million ideas and only 24 hours in a day to implement them. During the small crevices of time I have…

Taro Gnocchi with Gruyere Cream

Taro Gnocchi with Gruyere Cream

I love gnocchi. Not quite a dumpling, not quite a pasta it defies categorization and is made in about as many ways as there are people who cook it. Unfortunately, it’s one of those Italian dishes (like Tiramisu) that skyrocketed to fame in posh American restaurants during the 1990’s and has been so overdone (and…

Raspberry Coulis

Raspberry Coulis

Raspberry coulis is the red sauce that pastry chefs often use to decorate your dessert plate with swirls. While it borders on overuse in restaurants, I don’t know why it hasn’t caught on more as a home condiment. I mean think about it… it’s like the fruity cousin of ketchup that turns ordinary sweets into…

Karasumi and Daikon Pasta

Karasumi and Daikon Pasta

It’s hard to believe it’s been two weeks since my last post. During that time, I took part in a weekend that included roasting a whole pig at a ranch in Sonoma were there was no cell reception or Internet access (gasp!). I cooked and photographed food for two cookbooks. And I’ve been floating between…

Next Stop Sonoma, CA, USA

While still uncomfortably warm, the occasional cool breeze is a sign that summer is finally nearing an end here in Tokyo. The arrival of fall in Japan means that the the fish become buttery with fat, pungent Matsutake mushrooms start popping out of the ground, and people head to the hills en masse to see…