Curry Pâté en Terrine

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I really hate liver, or at least I thought I did. It’s long been one of the only foods I didn’t like. Something about the chalky texture and minerally flavor really turned me off. But I have this rule. I make myself try things I know I don’t like from time to time with the [...]

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Buta Kimchi (Pork and Kimchi Stir Fry)

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Whether it’s kimchi jigae, kimchi pasta, or kimchi pizza, you know that I have an affinity for all things kimchi and pork. Known as Jaeyook Bokkeum (재육볶음) in Korea, Buta Kimchi (豚キムチ) is the Japanese version of this amazing pork and kimchi dish, and can be found in izakayas (Japanese tapas bars) all over Japan. [...]

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Monkfish Miso Nabe

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Winter is hotpot season in Asia. It’s a way to get the entire family together around a steaming one-pot meal and take the chill off winter. In Japan, nabemono (which literally means “things cooked in a pot”) is the ubiquitous hotpot of choice appearing in homes and restaurants around the country. But that’s not to [...]

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Cinnamon Braised Pork with Daikon

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We’ve been getting more snow this winter than I can remember since moving to New York in 2006. The snow really transforms the city from a dingy grey concrete jungle to a pristine white wonderland that brightens even the darkest alleys. Walking up the middle of a milky white Broadway without a car in sight, [...]

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Kale with Raisins & Pine Nuts

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While summer is a time to graze on salads, the craving wanes as the season grows cold. Even if I did have a mid-winter freak craving for salad, January is hardly the time to find good local salad greens. That’s why I turn to kale during the long New York winter to fulfill my herbivorous [...]

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Crispy Caraway Roast Duck

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Duck is like the pork of poultry, it has such great flavor and there’s almost nothing better than the skin crisped up. It’s my favorite bird to roast, and yet it’s perhaps the trickiest to do right. “Right” in my book is a whole bird with tender moist meat, a minimal amount of sub-dermal fat [...]

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Guanciale & Mandarin Sugo Recipe

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Those of you that made a new year’s resolution to eat less fat should probably skip right past this post and go look at a nice healthy salad. You’ve been warned After making my Pasta Amatriciana I had a fair bit of guanciale left. I’d originally set it aside to make a more authentic pasta [...]

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Katsu-Curry with Black Curry

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In a world where most home cooks use “instant” bricks of curry roux to make their Japanese curry, I make a damned good one from scratch. But part of the no recipes philosophy is to never settle for “good enough”. In a never ending quest to make good dishes better, I’m adding, subtracting, adjusting and [...]

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