Recipes by Type

Desperation Dinners: Salad Soup (i.e., Creamy Spinach Soup)

Salad Soup, aka Creamy Spinach Soup Makes about 6 to 8 servings 6 cups chicken stock 1 1/2 pounds spinach, roughly chopped 8 ounces peeled pearl onions 5 cloves garlic, minced 2 tablespoons dried Italian herbs 1 tablespoon dried crushed basil 2 teaspoons dried crushed rosemary 2 teaspoons ground ginger 2 teaspoons ground cumin 2 […]

Takikomi Gohan Makes about 5 servings 2 large dried shiitake mushrooms 1 6 square-inch piece kombu 2 cups warm water 4 ounces fresh cremini mushrooms, sliced 3-inch piece carrot, peeled and cut into thin rectangles 2-inch piece fresh ginger, peeled and finely chopped 1 tablespoon mirin 1 teaspoon honey 2 tablespoons soy sauce 1/2 teaspoon […]

Lemon Mochi Cupcakes with Lemon Basil Buttercream Frosting Makes 12 Cupcakes 3/4 cup all-purpose flour 3/4 cup mochiko (glutinous rice flour) 1 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup butter, at room temperature 2 large eggs, at room temperature 2 large egg yolks, at room temperature 2/3 cup whole […]

Add this recipe to ZipList! Avocado Crab Roll with Soy Sauce “Caviar” Recipe from Executive Chef Nick Weber, Catal Restaurant & Uva Bar Makes 4 servings (as an appetizer) For the Soy Sauce “Caviar”: 1 1/2 quarts vegetable oil 8 ounces soy sauce 1 teaspoon agar agar For the Avocado Crab Roll: 4 ounces fresh […]

Pineapple Pomegranate Spritzer Makes approximately 8 servings 12 ounces 100% pineapple juice 6 ounces 100% pomegranate juice 32 ounces sparkling water In a 2-quart pitcher, mix together the juices, then pour the sparkling water in and mix gently. Serve!

Fresh Apricots with Goat Cheese Mousse Makes approximately 6 servings Fresh apricots, sliced in half and pitted 5 ounces mild, creamy goat cheese 2/3 cup powdered sugar 1 teaspoon pure almond extract Pinch of salt 3/4 cup chilled heavy whipping cream Honey, for drizzling 1. Beat together the goat cheese, powdered sugar, almond extract, and […]

Dau Miu Na Meshi Recipe inspired by Na Meshi recipe in KANSHA, by Elizabeth Andoh Makes 3 cups of rice 5 ounces dau miu 1/4 teaspoon salt 2 tablespoons toasted black or white sesame seeds 1 teaspoon coarse sea salt 1 teaspoon sugar 3 cups steamed white rice, freshly made and still warm 1. Dry […]

Dessert Bites from Averie of Love Veggies and Yoga

I’m currently in Tokyo, playing hard and trying to survive the heat and humidity. Despite the weather, I’m loving every second I have to spend here. Thankfully, sweet Averie of Love Veggies and Yoga is picking up the slack for me today with a fabulous post! She’s sharing some of her mouth watering dessert bites. […]

Mango Sushi Roll Makes 1 roll 2 cups freshly steamed Japanese rice (white or brown) 3 tablespoons coconut milk 1 teaspoon granulated sugar 1/2 teaspoon freshly squeeze lime juice pinch of salt 1 mango, sliced 1 soy wrapper sheet (or 1 sheet of nori) 1. Place the hot rice in a large bowl or dish. […]

Chocolate Truffle Tart with Black Sesame Brittle Partially adapted from Abby Dodge’s Chocolate Truffle Tart Recipe Makes 12 servings For the crust: 2/3 cup all-purpose flour 1/2 cup granulated sugar 1/2 cup ground almonds 1/3 cup cocoa powder 6 tablespoons butter, softened For the filling: 12 ounces semisweet chocolate, chopped 1 cup whipping cream 2 […]

← Previous Entries

Next Entries →

Recipes by Type

Recent Posts