Pad See Ew
The name Pad See Ew (ผัดซีอิ๊ว) literally translates to "fried soy sauce" and as the name would indicate, the primary seasoning of this rice noodle dish, is soy sauce. The key to getting the rich brown hue on the noodles is to use dark soy sauce. Unlike East Asian soy sauce, Thai dark soy sauce is
Spaghetti Squash al Pomodoro
I can't believe I've lived 39 years without ever trying spaghetti squash. I guess the name always bothered me, but one of the chefs I worked with this summer prepared it for staff and it was amazing! I'd be totally lying if I told you it was anything like the wheat-based pasta, but prepared with ...
Cacio e Pepe
The first time I had Cacio e Pepe (literally “cheese and pepper”), was after a very long day at work. A co-worker suggested Lupa, his favorite trattoria which was just a few block away. We took a seat under the warm glow of globe lights hanging over the dark wooden counter and my companion ...
Portobello Steak au Poivre
I came up with this portobello steak au poivre one day when I was dying for a thick juicy steak. Seared to form a savory crust on the outside and juicy and flavorful on the inside it works beautifully with the green peppercorn pan sauce. Head over to PBS for my Portobello Steak au Poivre. Continue
Buta Kimuchi (Pork & Kimchi Stir-fry)
Buta Kimuchi(豚キムチ), is a milder Japanese version of the Korean dish Jaeyook Bokkeum (제육볶음). With only 7 ingredients (less, if you omit the garnish), my version of this dish is an incredibly simple stir-fry that comes together in a matter of minutes. The brilliance of Buta Kimuchi is that kimchi is
Hawaiian Macaroni Salad
With tender macaroni in a creamy flavorful dressing, Hawaiian-style Macaroni Salad is must-have side for any plate lunch. It's not the prettiest thing, but what it lacks in aesthetics it more than compensates for with its ability to bring everything together on your plate whether your entree is ...
There's nothing new about skewering meat and grilling it, a set of firedogs used for holding skewers, unearthed in Santorini, dates back over 3700 years, and it's likely that our ancestors started roasting meat nearly 2 million years ago. In his book Cooked, Michael Pollan even posits that the act
Kung Pao Shrimp
Kung Pao Chicken is a Chinese-American favorite, but did you know it also works well with other proteins? Using shrimp is in one of my favorite ways of preparing this dish and some with extra ginger, garlic and black pepper it's super flavorful! Head over to PBS Food for my full post and recipe. ...
Ginger Poached Salmon
This easy poached salmon comes together in just minutes and features melt-in-your-mouth tender salmon thanks to a gentle poaching technique and a potato starch coating. Seasoned with soy sauce, rice vinegar and ginger along with grated daikon radish, it's a delightfully refreshing late summer meal.
I've written about Nikujaga (肉じゃが), or "meat and potatoes" before, it's one of my favorite Japanese comfort foods and it's super easy to make. I recently stumbled across a way to make it even easier and tastier. A definite win-win! The traditional way to make nikujaga is to simmer beef, potatoes,