Have you ever had a dish that just sounds good, and so you go through a streak where you eat it all the time? Pad Thai has been that dish for me lately. I’ve been making it once a week for the past month. It has just been hitting the spot! If you’re not already [...]
As I mentioned yesterday, I filmed a segment for Studio 5 that was all about onigiri. I had an absolute blast. Brooke Walker, the host, is a doll, and was a great sport making onigiri with me. The first time you make an onigiri, it usually falls apart (it takes one or two to learn [...]
Yesterday I spent part of the day filming another segment for an episode of Studio 5 which airs today. My segment was all about onigiri (“oh-nee-gee-ree”). (My recipe for Honey Ginger Chicken Soboro Onigiri, which I made in the segment, is posted here!) Since TV time is short, I only got to make the briefest of [...]
What does pasta salad have to do with Halloween you might ask? Well, not much usually, but this year it was the dish I took to Mr. Fuji’s family Halloween party. I tried to think of a clever name, since the pasta does look a bit like brains, but by the time the salad was [...]
Hatch chile season (August through September) makes me ridiculously happy, and the Hatch chile recipe that I’m sharing with you today just makes me plain giddy. (If you’re looking for Hatch chiles, Frieda’s sells them at Ralph’s grocery stores.) I am a total chile head, and Hatch chiles are one of my all-time favorites because [...]
I’ve talked about yoshoku (a dish that is a Japanese take on a Western dish) before, and the Japanese gratin is a great example of this. Gratin originated in French cuisine and is any dish that is topped with cheese or breadcrumbs, mixed with bits of butter, then heated in an oven or under the [...]
Miss Piggy once said, “After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps.” Growing up I always looked forward to the days when my mom came home from the store with a bag of artichokes. [...]
With the arrival of Spring and the approach of Easter Sunday, eggs are everywhere. As I was preparing to write this post, all of the eggs I was seeing in stores and decor got me to thinking about the versatility of the egg. If you think about it eggs are one of the most versatile [...]
Whole wheat angel hair pasta, baby arugula, and burdock root in a yuzu kosho cream sauce is enough to get me daydreaming. When I was typing up the recipe to share this fabulous dish with you, it got me to thinking.
あけましておめでとうございます! Happy New Year! This morning as I watched hatsuhinode (the first sunrise of the new year) through clouds and softly falling snowflakes, I marveled that another year had passed so quickly. It seems it was just yesterday that we were welcoming 2012!