Caramelized Pear Red Velvet Cupcakes with Ginger White Chocolate Frosting
When our friends at method offered to sponsor a post on No Recipes I was thrilled because I love their products. I mean love, as in I'm sitting here sniffing an open bottle of pear ginger dish soap as I type this... Love, as in I pack method products in my suitcase to bring home to Japan every time
Shaved Fennel Salad with Steak
Fennel is one of those divisive vegetables with a potent anise aroma that people tend to love or hate. To be honest, I've disliked anything that tastes like licorice since I was a kid, but I've warmed up to fennel over the years (though I still can't do black licorice). This Warm Beef and Shaved ...
Minty Gin Ricky
The searing temperatures of summer call for a cool refreshing cocktail. This minty gin rickey fits the bill with its citrusy herbal profile and lack of sugar. Head over to PBS Food this week for my recipe and full post. Continue reading "Minty Gin Ricky"
Toasted Coconut Banana Ice Cream
Have you ever woken up in the morning and felt like having a bowl of ice cream? Well, with this easy 5 ingredient vegan ice cream now you can! The best part is that it comes together in minutes and you don't even need an ice cream maker! The trick to the rich creamy texture is in the coconut cream,
As much as the British are maligned for their food, they make some of the best desserts. Amongst my favorites are the Summer Berry Pudding, the Eton Mess, and then of course there's the Posset. If you've never heard of a Posset, don't feel too bad, I managed to go almost 40 years without knowing ...
Tomato Scrambled Eggs
With summer in full swing and gorgeous sun-sweetened tomatoes showing up at the market, I had to share with you one of my favorite ways of having tomatoes for breakfast. They're just lightly sautéed with a little starch to keep them from getting watery and then scrambled with eggs. By lightly ...
Gorgongyoza (gorgonzola potstickers)
Whether you're talking about work, play or food, variety truly is the spice of life, and for me, it's what keeps me looking forward to the next day, or my next meal. At our table, dinner is usually a genre bending mishmash of random experiments for work, along with a few vegetable dishes, and ...
Red White and Blue Potato Salad
Can you believe it's almost July? I've only just gotten used to writing "2016" on documents, and the year is already halfway over. With the 4th of July just around the corner, it's nearly the season for epic displays of red white and blue to show who's most patriotic. I've created a potato salad ...
On Air: Biz Buzz Japan
I'll be on another episode of Biz Buzz Japan this week, airing on NHK World, June 23-24th, 2016 (depending on where you are). For this episode, Jon Kabira, Kenji Govaers, and I discuss food preservation technologies and how they're making it possible to send Japanese produce, fish and prepared ...
I know "best" is a lofty claim, so let me start off by explaining how I like this classic Mexican condiment. A great Guacamole teeters a fine line between refreshing and rich, offering up a tangy mellowness that takes the edge off of a face-meltingly spicy taco, while simultaneously being able to