Make fresh ginger last

13 comments
Thumbnail image for Make fresh ginger last

Fresh ginger is great, but it’s something I don’t use all the time and it usually goes bad or dries out by the time I want to use it again. Since I almost always use it in cooked food, I’ve found a good way to preserve it. Just peel and cut up the ginger, put [...]

continue →

Japanese marinade

4 comments

This is a universal marinade used in Japanese cooking. Used fresh it’s great for marinating meats or fish and when cooked down, it makes a fabulous teriyaki sauce for grilled things (yaki-mono). I use this all the time and yet until today I never actually measured anything out. I tried to keep the proportions equal [...]

continue →

Lemon Icebox Cake Ice Cream

12 comments
Thumbnail image for Lemon Icebox Cake Ice Cream

Since the strawberry buttermilk ice cream turned out so well, I thought I’d try the concept with some different ingredients. I picked up a few pounds of Meyer lemons from Whole Foods the other day, so that got me wondering what Meyer lemon ice cream would taste like. Then I started thinking about lemon icebox [...]

continue →

Warm Winter Wheat Berry Salad

2 comments
Thumbnail image for Warm Winter Wheat Berry Salad

Continuing on the no-meat kick after the ridiculously-bad-for-you-but-oh-so-delicious braised bacon, I decided to start experimenting with grains. Stopping by the Union Square Whole Foods, I picked up some roasted buckwheat and quinoa. What I really wanted was some delightfully chewy wheat berries, but they were completely out so I decided on the subway that I’d [...]

continue →

Ratatouille

1 comment
Thumbnail image for Ratatouille

I know I’m about a year late to the party, but I have a new found love for this dish after seeing the movie. I even serve this with my bright and sunny lemon linguine. Movie references aside, this is a relatively simple dish that does a great job showcasing the flavors of the fresh [...]

continue →

Bright and Sunny Lemon Linguine

4 comments
Thumbnail image for Bright and Sunny Lemon Linguine

This simple dish was inspired by Mario Batali’s Bavette Cacio & Pepe. The list of ingredients may make it sound like a boring side, but try a bite and you’ll want to turn it into a meal. I go for a slightly healthier take on Batali’s dish replacing some butter for olive oil and adding [...]

continue →

Cherry Coke Braised Bacon

14 comments
Thumbnail image for Cherry Coke Braised Bacon

I’m one of those people that associates holidays with certain types of food. Thanksgiving=turkey, stuffing, and cranberry sauce; St. Patrick’s Day = Corned beef boiled potatoes and cabbage. Easter then is… no surprise… ham. There’s a particular recipe I’m actually quite fond of in Nigella Lawson’s Feast: Food to Celebrate Life for a Coca Cola [...]

continue →

Pickled plum and calamari salad (Ume ika somen)

3 comments
Thumbnail image for Pickled plum and calamari salad (Ume ika somen)

Whether it’s in an Izakaya (Japanese tapas bar) or a more refined Kaiseki(where 14 courses is the norm) restaurant, Japanese people are into having a variety of small plates. Like Spanish tapas, these aren’t really big enough to be considered a course by American standards and the idea is to order a bunch of dishes. [...]

continue →
« first5758596061626364