I've always had a thing for Japanese cooking. It's (usually) pretty simple, focusing on fresh ingredients and is packed with flavor. My favorite Japanese dishes are ones that wrap everything up in a neat, little package. Don bowls are a fantastic example of this - tasty, filling and conveniently located in a bowl. My favorite … Continue reading Oyakodon Bowls
Picadillo a la Habanera
A few years ago I was invited to dinner at a restaurant in Midtown - Guantanamera. I'm generally pretty leery about restaurants in Midtown NYC. There are definitely some great ones, but they're usually pretty pricey. There are also TONS of tourist traps that are also very pricey. I was just hoping this wouldn't be … Continue reading Picadillo a la Habanera
Roast your Red Sauce
When it comes to making a nice red sauce, I used to go all out. A dozen different ingredients and spices, hours upon hours spent at the barest simmer. All to develop those deep yet subtle layers of flavor that dance across your palate, molto squisito! But let's be honest - as much as I enjoy … Continue reading Roast your Red Sauce
Za’atar Pies are Mediterranean Pizza
Me and pizza go way back. I've lived in various parts of New York City for the past 13 years, including Brooklyn for 4 of them. New York has basically every kind of pizza you can imagine - from your classic slice joint to artisanal thin crust. From Roman pies by the inch, to surprisingly … Continue reading Za’atar Pies are Mediterranean Pizza
Full Flavored Meatballs
Meatballs, how do I love thee? Let me count the ways. You bring together all of my favorite flavors in a tight little package. You have a crispy exterior with a juicy, meaty interior. And your name perfectly describes what you are. Meatballs are another dish that I love to cook on a lazy Sunday. … Continue reading Full Flavored Meatballs
Dijon Scrambled Eggs!!
MUSTARD ALERT! MUSTARD ALEEEEEEEERT! [ Airhorn noises ] I recently had an epiphany and I wanted to share it with the world. I'm pretty fascinated by scrambled eggs. How can something that's so simple, lead to such contentious fighting over the right way to prepare it? Some people always add cream, others say that's forbidden. … Continue reading Dijon Scrambled Eggs!!
Soy-Dijon Baked Salmon loves you
Decadence, thy name is salmon. In the world of reasonably priced fish, salmon is king. And as king, it lords over lesser subjects like cod and tilapia. Salmon doesn't need spices and rubs to bring it flavor like other, petty fishes do. No...salmon stands apart, goddamn delicious on its own. It has just the right … Continue reading Soy-Dijon Baked Salmon loves you
Potato Leek Soup, and so can you!
I'm into soup. Really into it. My love for soup isn't conditional. It's not just for bisques or just for stews. It isn't just for chicken noodle soup when I'm feeling down. No, my love for soup runs deep. I've waited in line for well over an hour to get some killer Ramen. I've checked … Continue reading Potato Leek Soup, and so can you!
Better Know a Ziti
Baked ziti is just the best. I'm a big fan of any recipe that consists of take a bunch of delicious, cheesy stuff, throw it into a casserole dish aaaaaaaaaaand bake. Baked ziti is pretty much the best culmination of this idea. Toss some pasta, a bit of sauce and as much cheese as money … Continue reading Better Know a Ziti
If you've ever read a food blog, watched a cooking show or read any of my other posts, you've heard the term umami tossed around. Umami, simply put, is another word for savory. There have always been four basic tastes, which can be detected by the taste buds on our tongue. These classic tastes are … Continue reading Secret Umami