I've been using Delicious for awhile to save recipes for future reference. It's convenient because Quicksilver, the program I use to search for things on my Mac, automatically catalogs my Delicious...
I recommend Tom Colicchio's How to Think Like a Chef, especially if your boyfriend has a man-crush on Colicchio like mine does. I bought my boyfriend How to Cook Everything several years ago and I ...
Make sure you have a variety of colors on the plate. Japanese cuisine -- which I think has the most beautiful plating/food presentation in the world -- follows the principle of
What a coincidence! I just cooked barley for the first time yesterday. I used it in a salad, mixed with sliced radicchio, persian cucumbers, blood orange slices, mint and feta. I dressed it with a ...
I wholeheartedly agree with you, Faith. I recently bought a Jidori chicken from a stand at a farmers market catering to mainly Asian customers. This meant that the chicken came with its head and fe...
I throw a big sprig of fresh rosemary in with the kernels and take it out after the popcorn has popped. It infuses everything with a subtle herb-y flavor.
I also love topping it with f...
My recipe for black sesame cupcakes with matcha frosting just won "Best Flavor Combination" at Cupcake Camp Toronto! So, needless to say, that's one of my favorite uses for sesame.
Dorie Greenspan wrote about this type of French cake in the October Bon Appetit, but she calls them "quick breads"or "savory cakes." (I like salty cake more!) She gives a recipe for a wonderful-loo...
I'm shooting a food "porn" for a short film screening with my friends next weekend. I'll be making brownies with lots of close-up shots of the chocolate melting, eggs breaking, batter pouring, etc....
Elizabeth Andoh's Washoku has an amazing fresh edamame soup. You boil and shell them, then puree them with dashi and a couple other ingredients. So simple and tastes like the essence of fres...
I LOVE trying strange ice cream flavors. There are only two I've had to give up on mid-cone: squid ink soft-serve from a vendor outside Tsukiji Fish Market in Japan and a chamoy paleta from Paleter...
Furoshiki are fun to use even if you don't have a traditional bento box. They make even plain Tupperware-style containers easier to carry and the placemat function is always useful.
O...
Another sake variation to try is taruzake , sake stored in casks made from Japanese cedar. The wood gives it a warm, almost spicy flavor and it's wonderful in winter.
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I've been using Delicious for awhile to save recipes for future reference. It's convenient because Quicksilver, the program I use to search for things on my Mac, automatically catalogs my Delicious...
Golden State on Fairfax has a great curry ketchup!
I bought green plums from that same vendor and turned them into umeshu (Japanese plum wine)! I posted the recipe he...
I just wrote about a wonderful supper club in LA, Freight at Zanzabelle . I've been recommending it to everyone...
I like to eat okayu (rice porridge) with stir-fried bitter greens, like Chinese broccoli or rapini.
I recommend Tom Colicchio's How to Think Like a Chef, especially if your boyfriend has a man-crush on Colicchio like mine does. I bought my boyfriend How to Cook Everything several years ago and I ...
Make sure you have a variety of colors on the plate. Japanese cuisine -- which I think has the most beautiful plating/food presentation in the world -- follows the principle of
What a coincidence! I just cooked barley for the first time yesterday. I used it in a salad, mixed with sliced radicchio, persian cucumbers, blood orange slices, mint and feta. I dressed it with a ...
I wholeheartedly agree with you, Faith. I recently bought a Jidori chicken from a stand at a farmers market catering to mainly Asian customers. This meant that the chicken came with its head and fe...
I throw a big sprig of fresh rosemary in with the kernels and take it out after the popcorn has popped. It infuses everything with a subtle herb-y flavor. I also love topping it with f...
My recipe for black sesame cupcakes with matcha frosting just won "Best Flavor Combination" at Cupcake Camp Toronto! So, needless to say, that's one of my favorite uses for sesame.
When I lived in Japan, kaki were the only fruit inexpensive enough to bake with, so I also used them in tarts. So good! H...
I make a kabocha stir-fry with garlic, sugar, fish sauce and black pepper, based on a recipe from "The Foods of Vietnam." It's really good!
Dorie Greenspan wrote about this type of French cake in the October Bon Appetit, but she calls them "quick breads"or "savory cakes." (I like salty cake more!) She gives a recipe for a wonderful-loo...
I'm shooting a food "porn" for a short film screening with my friends next weekend. I'll be making brownies with lots of close-up shots of the chocolate melting, eggs breaking, batter pouring, etc....
Elizabeth Andoh's Washoku has an amazing fresh edamame soup. You boil and shell them, then puree them with dashi and a couple other ingredients. So simple and tastes like the essence of fres...
I LOVE trying strange ice cream flavors. There are only two I've had to give up on mid-cone: squid ink soft-serve from a vendor outside Tsukiji Fish Market in Japan and a chamoy paleta from Paleter...
Furoshiki are fun to use even if you don't have a traditional bento box. They make even plain Tupperware-style containers easier to carry and the placemat function is always useful. O...
Another sake variation to try is taruzake , sake stored in casks made from Japanese cedar. The wood gives it a warm, almost spicy flavor and it's wonderful in winter.