Posts

Chile Verde or Green Chili is a delicious Mexican stew made by cooking pork or chicken in salsa verde . In this recipe and video, I’ll show you how to prepare the salsa from scratch using char-roasted, aromatic tomatillos and chili peppers. Why My Recipe Works Ingredients for Chile Verde How to Make Chile Verde Sauce How to Make Pork Chile Verde 📖 Recipe FAQ Comments Why My Recipe Works Most recipes only call for char-roasting the green chilies, but I roast the tomatillos and aromatics as well....

Curry udon (カレーうどん) is the lovechild of Japanese Curry and a steaming bowl of udon noodle soup . With a rich, savory chicken curry broth and thick, springy udon noodles that are begging to be slurped, it’s the kind of dish that comforts you from the inside out. Growing up, my mom would often make this the day after preparing a big pot of Japanese Curry by ladling a scoop of the thick, flavorful curry roux over a bowl of steaming hot udon noodle soup....

Skin-on boneless chicken thighs are the most popular cut of poultry in Asia, which is why I use them in a lot of recipes on this site. It’s a flavorful, juicy cut, and when prepared well, the skin turns into a crisp, crackling shell that’s loaded with umami. Why Debone Chicken Thighs? Deboning Knife How to Debone Chicken Thighs How to Debone Chicken Legs Ways to Use Deboned Chicken Thighs FAQ Comments Why Debone Chicken Thighs?...

If you’ve ever stayed at a traditional Japanese inn, you might’ve been greeted at breakfast with a lacquered tray filled with tiny, artful dishes-this is Asagozen (朝御膳). It’s a Japanese breakfast bento box rooted in the Ichijū-sansai (一汁三菜) format with rice, soup, and three side dishes. This kind of bento breakfast isn’t just a meal-it’s a celebration of balance, flavor, and tradition. While tackling this first thing in the morning might seem daunting, many items can be prepped ahead, making it perfect for a lazy Sunday brunch....

Japanese Seasoning Soy Sauce By infusing soy sauce with a few ingredients, you can make a seasoning soy sauce that combines some of the most commonly used flavors in Japanese cuisine into a single versatile sauce. It’s known as Dashi Shoyu (だし醤油) in Japan, and its an easy way to add the smoky aroma and umami-rich taste of Japanese dashi stock to any dish without having to make the broth every time....

Kinako, also known as roasted soybean powder, is a classic condiment used in wagashi for coating traditional Japanese sweets. As the soybeans slowly roast, their natural sugars caramelize, unlocking a delicate, nutty flavor reminiscent of toasted hazelnuts. Once ground into a delicate powder, this one-ingredient wonder becomes a versatile addition to your culinary repertoire, ready to add loads of flavor to your favorite dishes. Why My Recipe Works Ingredients How to Use Kinako Powder Kinako, A Nutritious Treat 📖 Recipe FAQ Comments Why My Recipe Works Soybeans are inherently sweet and creamy (why they make good plant-based milk), but when you roast them, caramelization and Maillard browning transform the flavor into something similar to peanuts or hazelnuts....

Takikomi Gohan (炊き込みご飯) Traditional Japanese cuisine is hyper-local and seasonal, and when autumn rolls around, Takikomi Gohan rice is a home-cooked favorite. That’s because autumn is the season where shinmai (新米) or new rice is released after the harvest, and it’s when rice is considered to be at its best. The name Takikomi Gohan literally means “cooked with rice,” so there are a lot of variations, but most of them involve other autumn ingredients like mushrooms, chestnuts, or sweet potatoes....

I’ve always been a savory breakfast person, and Eggs Benedict , with its silky hollandaise and perfectly poached egg, is my go-to Western morning indulgence. But after spending time in the Philippines, I discovered a new love: Tosilog. Tosilog (sometimes spelled Tocilog) is a portmanteau of Tocino (sweet cured pork), Sinangag (garlic fried rice), and Itlog (fried egg). It’s a mouthwatering trio that hits every craving with garlicky rice, savory-sweet pork, and a rich runny-yolked egg that ties it all together....

A gorgeously plated dessert creates an anticipation that has the potential to elevate a simple sweet to a whole new level. But when I’m home alone in a threadbare t-shirt and pajama pants, and I start craving sugar, I’m not really looking for a deconstructed summer berry patch. A carton of ice cream, a jar of homemade strawberry preserves and a spoon will suffice. Food does not have to be beautiful to taste good....

Authentic Agedashi Tofu Agedashi Tofu (揚げ出し豆腐) literally means “fried tofu in dashi,” and it’s one of those magical dishes where a few simple ingredients come together in a harmonizing synergy that elevates the dish from humble to divine. It’s made with blocks of soft tofu that are coated in a thin layer of potato starch before being lightly fried. Then, the deep-fried tofu is served in a savory dashi broth with a few garnishes, like scallions, daikon, nori, or ginger....

Gołąbki, Holubtsi, Niños Envueltos, محشي كرومب (Mahshi Kuronb), and ロールキャベツ (rouru kyabetsu) are just a few of the names this dish goes by, but regardless of what you call it, there’s something marvelously comforting about cabbage rolls. Recently, I was asked by a reader for my version of this global comfort food. Despite its worldwide popularity, the reader raised a good point in that most versions of this dish tend to be rather bland....

What is Chicken Paprikash? Going back to its origins in Hungary, the dish is called “Paprikás Csirke”, which literally means “Paprika Chicken.” As the name would imply, its namesake spice plays a major role in the flavor of the dish, which gives Chicken Paprikash a similar flavor profile to other traditional Hungarian stews such as Goulash . Like its Russian cousin Beef Stroganoff , this Hungarian paprika chicken recipe has managed to work its way from relative obscurity into the hearts and stomachs of comfort food seekers around the world....

This easy weeknight recipe for mango chicken is a delicious and flavorful main dish made for busy weeknights. With juicy, flavorful chicken thighs marinated in a mixture of garlic and curry powder, they’re pan-fried before being glazed in sticky mango chutney. The contrast of the bold savory taste of the chicken with the sweet and tangy glaze is a match made in heaven, and all it needs are some veggies and rice to turn it into a complete meal that’s the perfect dinner option for any night of the week....

Gobi 65 is a delectable cauliflower-based variant of Chicken 65, the Indian equivalent to Buffalo Wings, from Chennai. Like many Indian dishes, there are several colorful stories about where the “65” comes. Whether you believe it was invented in 1965, got its name from the number of chiles in the dish, or believe that “65” was the menu number for the original dish, one thing everyone can agree on is that it goes great with an ice cold beer....

I vividly remember my first taste of muhammara while working in a private kitchen in Saudi Arabia. I had just arrived in midsummer, and the brutal heat, combined with jet lag, left me feeling drained. A talented Syrian chef I cooked alongside whipped up a batch of this red pepper walnut dip to pick me up. One bite, and I was hooked. The sweet red peppers, nutty walnuts, fruity tang of pomegranate molasses, rich depth of tahini and silky olive oil blended into a sweet, earthy, and utterly irresistible dip....

After having the fantastic pappardelle at Crooklyn Improv, I found myself craving the broad ribbons of home made pasta. As I was contemplating the merits of different sauces that I could pair with my pappardelle, I came across We Are Never Full’s luscious Sausage Ragu. It had to be a sign. While many in the US associate ragù with a brand of jarred pasta sauce, it actually refers to a whole class of meat-based sauces in Italian cuisine....

I’ve always had a soft spot for egg sandwiches, but Japan’s tamago sando hits differently. Imagine hearty, tender chunks of boiled eggs gently folded into a silky, savory-sweet egg salad, all tucked neatly between two pillowy slices of shokupan (Japanese milk bread). Although Japan’s love affair with bread started centuries ago, sandwiches didn’t become popular until the country reopened to Western influences in the mid-1800s. Fast-forward to today, and you’ll find Japanese egg sandwiches everywhere-from trendy café menus to corner konbini (convenience stores)....

Tuna Poke or Ahi Poke (pronounced poh-keh) is one of my all-time favorite dishes. With velvety cubes of Yellowfin tuna glazed in fragrant sesame oil and chilies, crisp sweet onions, and toothsome seaweed, it’s a smile-inducing medley of colors, textures and flavors. The thing that really sets this dish off, though, is a generous sprinkle of nutty inamona on top. Inamona is a delicious condiment made with roasted candlenuts and Alaea salt....

Umami salt sprinkled on edamame (soybeans) Umami Seasoning Umami is a relatively new concept in the West, but in Japan, where the taste was first identified over a century ago, it’s long been an essential dimension of cooking. Simply replacing plain salt with this Umami Seasoning Salt will amplify the savory taste in any dish you cook. This easy way to make any dish taste more delicious has become an indispensable ingredient in my pantry....

Gyoza(餃子) is the Japanese version of the Chinese dumpling Jiaozi(饺子). Better known as “potstickers” in the US, they’re delightful little dumplings made with garlicky meat and vegetables, wrapped in a thin noodle-like wrapper with pleated edges. I created this meatless version for a vegan client, but they turned out so well, I may never use pork in my gyoza again! That’s because these Japanese potstickers are perfectly suited to going meatless, thanks to a filling that is brimming with the pungent flavors of garlic, ginger, and sesame oil....