Recipes By Region

Tonkatsu (Breaded Pork Cutlet) with a Pomegranate Molasses Tonkatsu Sauce

Tonkatsu (Breaded Pork Cutlet) with a Pomegranate Molasses Tonkatsu Sauce Makes 4 servings Recipe Notes: The tonkatsu sauce should be prepared ahead of time. If you’re worried about the cutlets getting cold after frying them, keep them in an oven preheated to 180 degrees Fahrenheit until you are ready to serve them. If cooked at […]

Add this recipe to ZipList! Daikon, Carrot, Persimmon, and Pomegranate Sunomono Makes approximately 5 servings Recipe Note: The sunomono can be made and stored in the refrigerator ahead of time. After about 6 hours the flavors start to become stronger, which I personally like, but which may be less appealing to some guests. So if […]

Add this recipe to ZipList! Endive Boats with Avocado, Pomegranate, & Crab Salad Makes approximately 30 boats Recipe Note: For those who want to make sure this appetizer is gluten-free, make sure to use a gluten-free soy sauce or tamari. You could also substitute Bragg Fluid Aminos if you can’t find a gluten-free soy sauce. […]

Have you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000! (See more voting details at the end of this post.)* ============================================= One of my many culinary weakspots is my love for […]

If you want a little taste of Okinawan comfort food, head on over to Pioneer Woman’s Tasty Kitchen blog where I’m sharing a recipe for Okinawan Takoraisu (aka, Taco Rice). It’s cheap, quick and easy dish to make and a total family pleaser!

Have you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000! (See more voting details at the end of this post.)* ============================================= Thai and Vietnamese make the list of some of my […]

Kimchi Rice with Beef From The Food Matters Cookbook, by Mark Bittman Makes 4 servings For the kimchi: 1 small head (about 12 ounces) green, Savoy, or Napa cabbage, cored and shredded 2 tablespoons salt 6 scallions, chopped 2 tablespoons minced garlic, or to taste 1 tablespoon minced ginger 1 tablespoon red chile flakes 1 […]

Apricot-Fig-Pistachio Bars Adapted from Perfect One-Dish Dinners, by Pam Anderson Makes 16 bars 1/2 cup bleached all-purpose flour 1/2 cup old-fashioned oatmeal 6 tablespoons packed light brown sugar 1/2 stick (4 tablespoons) unsalted butter, melted 3/4 cup sweetened condensed milk 1/2 teaspoon ground allspice 1 cup sweetened flaked coconut 1 cup shelled roasted and salted […]

Have you voted yet today? You can vote once every day between now and December 31st! Help me win the title of favorite Crescent Cook and be entered for the chance to win $5,000! (See more voting details at the end of this post.)* Oh, and y’all better be entering our awesome Food Ninja Contest […]

Add this recipe to ZipList! Salmon Temarizushi (Ball-Shaped Sushi) Makes about 4 dozen balls 5 ounces sushi-fresh salmon, sliced into thin squares (1 to 2 inches square) 2 tablespoons wasabi 2 cups sushi rice 2 1/2 tablespoons mayonnaise 1 bunch of chives, chopped into 1/2-inch pieces 1. Lay a large square of plastic wrap on […]

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