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Equipment Images

This directory contains equipment page directories with product images.

Adding Product Images

For new equipment pages, product images can be downloaded from Amazon using the ASIN provided in each equipment page’s frontmatter.

Amazon Image URL Format

Amazon product images can be accessed using the following URL format:

https://images-na.ssl-images-amazon.com/images/P/{ASIN}.01.LZZZZZZZ.jpg

Replace {ASIN} with the Amazon Standard Identification Number from the equipment page.

Note: This URL format does not work for all ASINs. Newer products may require downloading images directly from the Amazon product page.

Image Guidelines

Download the product image from Amazon using the ASIN
Save the image in the equipment’s directory with a descriptive filename
Ensure the image is optimized for web (typically under 200KB)
The image will be processed by Gatsby’s image sharp plugin automatically

Chilaquiles

Sun, 15 Feb 2026 00:00:00 GMT

I was listening to one of my favorite podcasts- The Ringer Prestige TV Podcast and was delighted to hear the host Joanna Robinson provide her Chilaquiles recipe live in the middle of the podcast. I transcribed it and replicated it here- with some small embellishments- I had fresh corn tortillas so I made the chips fresh first and I didn’t have enchilada sauce on hand so I made some. But the recipe works either if you use premade chips and sauce or if you want to try making a quick version from scratch.

Carbon Steel Skillet

Fri, 13 Feb 2026 00:00:00 GMT

Carbon steel sits between cast iron and stainless steel. It heats quickly and evenly like stainless, but develops a seasoned nonstick surface like cast iron. It is lighter and more responsive to heat changes, which makes it a better choice for tasks that require quick temperature control — omelets, crepes, and stir-frying in particular.

A well-seasoned carbon steel pan will release eggs cleanly without butter pooling or sticking. The OXO Obsidian comes pre-seasoned, so it is usable out of the box, though the surface improves with regular cooking.

Seasoning and Care

Season carbon steel the same way you would cast iron: thin layer of high-smoke-point oil, heated upside down in a 400-degree oven for an hour. The pan will darken over time from golden brown to black as the seasoning builds up. This is normal and desirable.

Avoid soaking in water or cooking highly acidic foods (tomato sauce, wine reductions) for extended periods, as acid will strip the seasoning. After cooking, rinse with hot water while the pan is still warm and scrub with a brush. Dry immediately on the stove over low heat to prevent rust. A light wipe of oil after drying helps maintain the seasoning between uses.

Tamagoyaki Pan

Fri, 13 Feb 2026 00:00:00 GMT

A rectangular Japanese pan designed specifically for making tamagoyaki — the layered rolled omelet found in bento boxes and sushi restaurants. The shape lets you fold thin layers of egg one on top of another, building up a uniform rectangular log with clean edges.

The HIBINO is cast iron made from Nippon Steel-certified iron, 30% lighter than standard cast iron. It comes with a food-grade silicone coating that prevents rust out of the box. As the coating wears off with use, the iron builds its own seasoning naturally. The wooden handle detaches for oven use.

Use and Care

Cast iron tamagoyaki pans follow the same care rules as any cast iron. Avoid soaking in water or cooking acidic foods for extended periods. Rinse with hot water after cooking, scrub with a brush, and dry immediately over low heat. A thin wipe of oil after drying maintains the seasoning between uses.

shichimi togarashi

Thu, 12 Feb 2026 00:00:00 GMT

Shichimi togarashi is a Japanese seven-spice blend typically containing red chili pepper, sansho pepper, roasted orange peel, sesame seeds, hemp seeds, ginger, and nori. It adds a complex, mildly spicy kick to soups, noodles, grilled meats, and rice dishes.

chili crisp

Tue, 10 Feb 2026 00:00:00 GMT

Chili crisp (sometimes labeled chile crisp or chili crunch) is a condiment made with oil, crunchy fried chiles, garlic, and aromatics. It adds heat, texture, and umami to dishes.

Recommended Brands

My favorite is Xi’an Famous Foods Chili Oil & Crisps, which has great flavor and texture with a nice balance of heat and crunch.

Another option is Momofuku Chili Crunch, which offers a different flavor profile.

Tips

Chili crisp works well in many applications:

Drizzled over pasta, rice, or noodles
Mixed into sauces and marinades
As a topping for pizza or eggs
Stirred into soups for extra heat and texture

Store in a cool, dark place. The oil and solids may separate - this is normal. Stir before using.

chinkiang vinegar

Mon, 09 Feb 2026 00:00:00 GMT

Chinkiang vinegar, also known as Zhenjiang black vinegar, is an authentic Chinese black rice vinegar with a complex, slightly sweet flavor. It’s a flavorful and relatively low-sodium option that can replace some soy sauce and oyster sauce to keep recipes lower in sodium while adding depth and tanginess. Commonly used as a dipping sauce for dumplings or in marinades, glazes, and braised dishes.

tamari lite

Mon, 09 Feb 2026 00:00:00 GMT

Tamari Lite is a gluten-free soy sauce with 50% less sodium than regular tamari. Made from 100% whole soybeans with no wheat, it provides rich umami flavor while being suitable for those watching their salt intake. This organic, vegan option is perfect for dipping, marinades, glazes, and as a healthier alternative to regular soy sauce in recipes like spam musubi.

Kitchen Shears

Sun, 08 Feb 2026 00:00:00 GMT

Kitchen shears are essential for tasks like spatchcocking chicken, trimming wing tips, cutting through poultry bones, and various kitchen prep work.

These Global kitchen shears feature high-quality stainless steel blades that can handle both delicate herbs and tough poultry bones. The ergonomic design provides a comfortable grip for extended use, and the blades can be separated for thorough cleaning.

nori

Sun, 08 Feb 2026 00:00:00 GMT

Nori is roasted seaweed sheets used in sushi, spam musubi, and other Japanese dishes. Premium quality nori should be crisp, dark green to black in color, and have a clean ocean flavor without fishiness. Organic varieties ensure the highest quality and best texture for wrapping rice and fillings.

furikake

Sun, 08 Feb 2026 00:00:00 GMT

Furikake is a Japanese rice seasoning made from dried seaweed, sesame seeds, salt, and various flavorings. It adds umami depth and a satisfying crunch to rice dishes, especially spam musubi. The Doraemon-branded variety is popular for its fun packaging and quality flavor blend that includes egg, salmon, and bonito varieties.

mirin

Sun, 08 Feb 2026 00:00:00 GMT

Mirin is a sweet Japanese cooking wine made from rice. It adds a subtle sweetness and depth of flavor to sauces, glazes, and marinades. Essential for authentic teriyaki and spam musubi glazes, mirin balances the saltiness of soy sauce and helps create that signature caramelized finish on grilled proteins. Kikkoman Aji Mirin is a traditional Japanese seasoning that provides authentic flavor and mild sweetness to dishes.

Spatchcocked Air Fryer Chicken

Sat, 07 Feb 2026 00:00:00 GMT

Salt-free spatchcocked chicken with crispy skin using baking powder technique. Fresh sage under the skin infuses the meat while vegetables like Brussels sprouts, carrots, broccoli, or cauliflower roast underneath in the drippings.

Sichuan Refrigerator Pickles (Paocai Style)

Wed, 04 Feb 2026 00:00:00 GMT

This is a low-sodium refrigerator pickle that uses a vinegar-heavy brine instead of salt for preservation. The Sichuan peppercorns provide the characteristic numbing sensation, while ginger and star anise contribute authentic Sichuan aromatic flavors.

Air Fryer Sweet Potato Fries

Tue, 03 Feb 2026 00:00:00 GMT

The cornstarch and rice flour coating creates an extra-crispy exterior on these fries. The slurry method ensures even coating, while the two-stage cooking process cooks the interior through before crisping the outside at higher heat.

The smoked paprika and onion powder add savory depth, and the touch of sugar helps with browning and caramelization.

Air Fryer Green Bean Fries

Sat, 31 Jan 2026 00:00:00 GMT

This air fryer technique creates green beans with a crispy, golden coating. The cornstarch-flour mixture forms a thin shell, and mid-cook oil spray ensures maximum crispness. Serve immediately as a side dish or snack.

Overnight Steel Cut Oats

Mon, 26 Jan 2026 00:00:00 GMT

A single-serving fermented oatmeal. The overnight fermentation with yogurt creates a tangy, “sourdough-like” flavor while keeping the oats tender and creamy.

Biscuit Cutter

Sat, 24 Jan 2026 00:00:00 GMT

A set of 12 graduated round metal cutters. The sharp edges cut cleanly through dough without squishing, which is important for achieving good rise in biscuits.

The cutters nest together for compact storage.

Usage

Press straight down without twisting - twisting seals the edges and prevents rise. Dip the cutter in flour between cuts to prevent sticking.

Cleaning

Dishwasher safe. Hand wash and dry immediately to prevent rust.

Air Fryer

Sat, 24 Jan 2026 00:00:00 GMT

An air fryer circulates hot air to cook food with little to no oil. The Ninja AF141 has a 5-quart capacity that’s good for 2-4 servings.

It has four functions: air fry, roast, reheat, and dehydrate. The ceramic-coated basket is nonstick and dishwasher safe.

Usage

Preheat for 3 minutes before cooking. Don’t overcrowd the basket - food needs space for air to circulate. Shake or flip food halfway through cooking for even browning.

Cleaning

Let the unit cool, then wipe the interior with a damp cloth. The basket and crisper plate are dishwasher safe.

Baking Dish

Sat, 24 Jan 2026 00:00:00 GMT

A 4-quart stoneware baking dish with a glazed interior that resists sticking. The stoneware distributes heat evenly and retains it well, keeping food warm at the table.

Safe for oven up to 500°F, microwave, broiler, freezer, and dishwasher.

Usage

Good for casseroles, lasagna, roasted vegetables, and baked desserts. Let the dish come to room temperature before putting it in a preheated oven.

Cleaning

Dishwasher safe. For stubborn stains, soak with baking soda and water.

Fine Mesh Strainer

Sat, 24 Jan 2026 00:00:00 GMT

An 8-inch fine mesh strainer with stainless steel mesh and a non-slip handle. The double rod construction keeps the mesh from sagging under weight.

The hook on the handle lets it rest on pot edges.

Usage

Use for sifting dry ingredients, straining sauces to remove lumps, rinsing quinoa and small grains, and dusting baked goods with powdered sugar.

Cleaning

Dishwasher safe. Tap out dry ingredients before washing to prevent clogging the mesh.

Flexible Spatula

Sat, 24 Jan 2026 00:00:00 GMT

A silicone spatula with a beveled edge that scrapes bowls and pans clean. The silicone is heat-resistant up to 600°F and safe for nonstick cookware.

The handle has a non-slip grip and the construction is seamless to prevent food from getting trapped.

Usage

Use for scraping bowls when transferring batter, folding ingredients, stirring sauces, and flipping eggs or pancakes.

Cleaning

Dishwasher safe. The silicone resists staining and odors.

Colander

Sat, 24 Jan 2026 00:00:00 GMT

A 5-quart stainless steel colander with non-slip handles and an elevated base. The perforations are sized to drain liquids quickly while keeping small foods from falling through.

The elevated feet keep food from sitting in water at the bottom of the sink.

Usage

Use for draining pasta, washing vegetables, and rinsing canned goods.

Cleaning

Dishwasher safe. The stainless steel won’t stain or absorb odors.

Griddle

Sat, 24 Jan 2026 00:00:00 GMT

A 9.5 x 16.75 inch cast iron griddle that’s flat on one side and ribbed on the other. It spans two burners and is pre-seasoned and ready to use.

The flat side is good for pancakes and grilled cheese. The ribbed side creates grill marks on burgers and vegetables and lets fat drain away.

Usage

Preheat over medium heat for several minutes before cooking. Use the flat side for delicate items like eggs and fish. Use the ribbed side for foods that benefit from grill marks. Let the griddle cool gradually to avoid thermal shock.

Cleaning

Clean while warm with hot water and a stiff brush. Don’t use soap - it strips the seasoning. Dry thoroughly and apply a thin layer of cooking oil to maintain the seasoning. Never put cast iron in the dishwasher.

Heatproof Bowl

Sat, 24 Jan 2026 00:00:00 GMT

A set of three glass mixing bowls (1-quart, 1.5-quart, and 2.5-quart) made from borosilicate glass. The clear glass lets you see ingredients and mixing progress.

Safe for microwave, oven, freezer, and dishwasher. The glass can go directly from freezer to microwave or oven without cracking.

Usage

Good for mixing batters and doughs, melting chocolate or butter in the microwave, marinating foods, and double boiler applications.

Cleaning

Dishwasher safe. The glass doesn’t retain odors or stains. For baked-on residue, soak in warm soapy water. Avoid sudden temperature extremes.

Food Processor

Sat, 24 Jan 2026 00:00:00 GMT

A 14-cup food processor with a 720-watt motor. Simple on/off and pulse controls make it easy to use.

The large capacity handles both big batches and small quantities. Comes with a slicing disc, shredding disc, and chopping blade.

Usage

Use the standard blade for chopping, mixing, and pureeing. The dough blade kneads bread dough. Slicing and shredding discs handle vegetables and cheese. Process in short pulses for control over texture.

Cleaning

All blades, discs, and the bowl are dishwasher safe. Wipe the processor base with a damp cloth. Clean blades immediately after use and handle carefully - they’re very sharp.

Fat Separator

Sat, 24 Jan 2026 00:00:00 GMT

A 4-cup fat separator with a bottom-draining trigger that lets you control liquid flow. The built-in strainer catches solids when pouring.

The bottom-draining design separates fat more effectively than spout separators because the liquid flows from the bottom, leaving fat floating on top.

Usage

Pour pan drippings through the strainer and let rest for a few minutes while fat rises. Press the trigger to release the liquid from the bottom, stopping before the fat layer reaches the drain.

Cleaning

Dishwasher safe. Disassemble the strainer and trigger for thorough cleaning. BPA-free plastic won’t stain or retain odors.

Muffin Tin

Sat, 24 Jan 2026 00:00:00 GMT

A 12-cup muffin pan made from heavy-gauge aluminized steel with a ceramic-reinforced non-stick coating. The micro-textured surface prevents over-baking in spots.

Oven safe up to 450°F. Made in the USA.

Usage

Fill cups about two-thirds full. Let baked goods cool in the pan for a few minutes before removing.

Cleaning

Dishwasher safe, but hand washing extends the life of the non-stick coating. Don’t use metal utensils or abrasive cleaners.

Mandolin

Sat, 24 Jan 2026 00:00:00 GMT

A mandoline slicer with a sharp V-blade and four thickness settings. Includes both straight and wavy blades.

The non-slip base provides stability and the food holder protects your fingers while ensuring uniform slicing. Folds flat for storage.

Usage

Place the mandoline on a cutting board or over a bowl. Adjust to desired thickness and run food across the blade using the food holder. Apply steady, even pressure. Always use the food holder to protect your fingers - the blade is very sharp.

Cleaning

Disassemble for dishwasher cleaning. Handle the V-blade carefully during cleaning - it’s extremely sharp. For stubborn residue, soak briefly in warm soapy water. Always use the blade guard when not in use.

Pie Plate

Sat, 24 Jan 2026 00:00:00 GMT

A 9-inch ceramic pie dish made from Burgundy clay. The deep sides hold generous fruit fillings and the wide rim provides space for decorative crust edges.

The ceramic distributes heat evenly for crispy bottom crusts without over-browning edges. Safe for oven, microwave, freezer, broiler, and dishwasher.

Usage

For fruit pies, place the dish on a preheated baking sheet to ensure the bottom crust cooks through.

Cleaning

Dishwasher safe. The glaze won’t absorb odors or stains. Avoid sudden temperature changes.

Clay Pot

Sat, 24 Jan 2026 00:00:00 GMT

A 2-go (2 cup uncooked rice) donabe made from traditional clay in Japan. The double-lid design creates pressure and retains moisture for properly cooked rice.

The thick clay walls distribute heat evenly and retain it well. The pot produces rice with better texture and flavor than metal rice cookers.

Usage

Soak rice for 30 minutes before cooking. Add rice and water to the pot, place both lids on top, and cook over medium-high heat until steam escapes (about 13 minutes). Reduce to low heat and simmer for 5 minutes. Remove from heat and let rest for 20 minutes without removing the lids. Also works for hotpot dishes, soups, and stews.

Cleaning

Hand wash with warm water and a soft sponge. Don’t use soap - the porous clay absorbs it. Let the pot dry completely before storing.

Ramekin

Sat, 24 Jan 2026 00:00:00 GMT

A 6.75-ounce stoneware ramekin with a glazed interior that resists sticking. The stoneware distributes heat evenly for consistent baking.

Safe for oven up to 500°F, microwave, broiler, freezer, and dishwasher. The stoneware retains heat well, keeping food warm at the table.

Usage

Good for individual servings of soufflés, crème brûlée, pot de crème, and pot pies. Fill ramekins no more than three-quarters full to allow for rise. Place on a baking sheet for easy handling.

Cleaning

Dishwasher safe. The glaze resists staining from chocolate and caramel. For baked-on residue, soak in warm soapy water. Avoid sudden temperature changes.

Roasting Rack

Sat, 24 Jan 2026 00:00:00 GMT

A stainless steel roasting pan with a non-stick rack. The rack elevates meat above the pan so heat circulates evenly and fat drips away.

The pan is 18/10 stainless steel with riveted handles. Oven safe up to 600°F (rack up to 375°F).

Usage

Place the rack in the pan and put meat on top. For poultry, tuck wings and tie legs for even cooking.

Cleaning

Both pan and rack are dishwasher safe. For stuck-on drippings, soak in hot soapy water before washing.

Potato Ricer

Sat, 24 Jan 2026 00:00:00 GMT

A stainless steel potato ricer with non-slip handles that provide leverage for easy pressing. The fine holes create smooth, fluffy mashed potatoes without lumps.

The design rests securely on pots and bowls, leaving both hands free to operate the handles. The hinged design opens wide for easy filling and cleaning.

Usage

Peel and cut potatoes into large chunks, then boil until tender. While still hot, place chunks in the ricer and press directly over a serving bowl. Also works for other root vegetables, making baby food, or processing cooked tomatoes for sauce.

Cleaning

Dishwasher safe. The hinged design opens fully for easy access. For stuck potato, rinse immediately after use or soak briefly in warm water.

Scraper

Sat, 24 Jan 2026 00:00:00 GMT

A stainless steel bench scraper with measurement markings for portioning dough. The non-slip handle provides a secure grip.

The straight edge cuts through soft dough and scrapes work surfaces clean.

Usage

Use for cutting and portioning dough, cutting butter into flour for pie crusts, scraping flour and dough from work surfaces, and transferring chopped vegetables.

Cleaning

Dishwasher safe. For stuck-on dough, soak briefly in warm water before washing.

Trivet

Sat, 24 Jan 2026 00:00:00 GMT

A cast iron trivet with an enameled finish. The tripod-footed design elevates hot pots and pans above countertops and tables, protecting surfaces from heat.

The cast iron can handle high temperatures from cookware straight off the stove or out of the oven.

Usage

Place under hot pots, pans, and serving dishes to protect countertops and tables.

Cleaning

Dishwasher safe, but hand washing with warm soapy water is recommended. Wipe dry after washing to prevent water spots.

Silicone Whisk

Sat, 24 Jan 2026 00:00:00 GMT

A whisk with heat-resistant silicone wires that won’t scratch non-stick cookware. The silicone is rated to 482°F, so you can stir hot sauces and custards on the stovetop.

The wooden handle stays cool during use.

Usage

Use for whisking sauces, custards, and eggs in non-stick pans without scratching the surface.

Cleaning

Dishwasher safe. The silicone doesn’t retain odors or stains. Make sure the whisk is completely dry before storing.

Wire Rack

Sat, 24 Jan 2026 00:00:00 GMT

A steel cooling rack with a PFOA-free non-stick coating. Fits standard half sheet pans and works for both cooling baked goods and roasting in the oven.

The grid pattern provides good airflow. Oven safe up to 450°F.

Usage

Place baked goods on the rack right after removing from the oven so air can circulate underneath. For roasting, place the rack in a sheet pan to catch drippings.

Cleaning

Dishwasher safe. For stuck-on food, soak in warm soapy water before washing.

Wok

Sat, 24 Jan 2026 00:00:00 GMT

A 13.5-inch hand-hammered carbon steel wok. Carbon steel heats quickly and responds to temperature changes for precise control.

The flat bottom provides stability on modern stovetops while maintaining the traditional wok shape. Pre-seasoned and ready to use. The wooden handle stays cool during cooking.

Usage

Preheat over high heat until a drop of water evaporates immediately. Add oil and swirl to coat. Cook ingredients in small batches to maintain high heat, using a scooping and tossing motion. The high sides prevent spillage during stirring.

Cleaning

Clean while warm with hot water and a bamboo brush. Don’t use soap - it strips the seasoning. Dry thoroughly over low heat, then apply a thin layer of cooking oil. The wok will develop a natural non-stick surface with use. Never use the dishwasher.

Salmon Misoyaki with Japanese Sweet Potatoes & Brown Rice

Fri, 23 Jan 2026 00:00:00 GMT

This dish highlights the natural umami of fermented miso and the chestnut-like sweetness of Satsumaimo (Japanese sweet potatoes). By utilizing ginger, citrus, and toasted sesame, the recipe achieves a deep, savory profile without the need for added salt. The marinating time allows the miso glaze to deeply flavor the fish.

While salmon works beautifully in this recipe, other fatty fish also pair well with the miso glaze. Black cod (sablefish), arctic char, trout, or mahi mahi are excellent alternatives that can be prepared using the same method.

The “kombu trick” enhances umami further: if cooking rice on a stovetop, add a 2-inch piece of dried kombu (seaweed) to the water. It infuses the rice with natural glutamates that significantly deepen the flavor profile of the starch.

For enhanced flavor depth, serve with an extra wedge of lime or lemon. A final squeeze of fresh citrus right before eating heightens the perception of the existing flavors.

Scallops with Mango Salsa & Coconut-Lime Rice

Thu, 22 Jan 2026 00:00:00 GMT

Seared scallops paired with fresh mango salsa and coconut-lime rice create a complete DASH diet-friendly meal. The salt-free orange-chili spice blend adds depth without sodium, while the coconut rice provides a creamy complement to the bright tropical salsa. This recipe balances lean protein from the scallops with the natural sweetness of tropical fruits.

Pear and Dark Chocolate Skillet Cake

Wed, 21 Jan 2026 00:00:00 GMT

This healthy pear and dark chocolate skillet cake combines the benefits of Greek yogurt or ricotta cheese with rich chocolate flavor. Both options add blood-pressure-friendly minerals (potassium and magnesium) while maintaining a moist, fudgy texture.

The simplified one-bowl method makes this an accessible weeknight dessert, while the cast iron skillet ensures even heat distribution, similar to the technique used in our Fruit Cobbler. Using a temperature-based doneness test ensures perfect results every time.

You can also do a small skillet version of this tart in an air fryer- in which case you can lower the temp to 325 and bake in about 22 minutes.

Spinach Feta Egg Bites

Mon, 19 Jan 2026 00:00:00 GMT

These spinach feta egg bites are made in ramekins for a protein-packed breakfast. I use a combination of whole eggs and egg whites to keep the texture airy and light.

The garlic and onion powder add flavor and the feta provides a salty, tangy element that pairs well with the spinach.

I like to serve these directly from the ramekin alongside an arugula salad with lemon-maple dressing.

If you want to swap out the spinach, you can use 60 g of grated zucchini instead. Just be sure to squeeze the zucchini in a paper towel first to remove all water, otherwise the egg bites will become soggy in the bottom of the ramekin.

Red Chicken Pozole

Mon, 27 Oct 2025 00:00:00 GMT

This red chicken pozole uses dried guajillo and ancho chiles with chipotle peppers to create a rich, smoky Mexican soup with leftover crispy roast chicken. The dried chiles give pozole rojo its signature red color and complex flavor. Dried hominy, soaked overnight and pressure cooked, gives the broth a starchy body and corn flavor that canned hominy can’t match.

The key to this recipe is the chile salsa base — dried chiles are rehydrated and blended with sautéed aromatics, then strained for a silky-smooth foundation. The Instant Pot’s pressure cook function softens the dried hominy while melding the chile broth together.

For a canned hominy shortcut, substitute 2 (15 oz) cans of white hominy, drained and rinsed, for the dried hominy. Skip the pressure cook step and instead add the canned hominy with the stock and bay leaf, switch to “Slow Cook” mode, and cook for 30 minutes. Add the shredded chicken in the last 10 minutes to heat through.

For a green pozole variation, substitute fresh tomatillos for the fire roasted tomatoes and use fresh poblano and jalapeño peppers instead of the dried guajillo and ancho chiles. This creates pozole verde with bright, tangy flavors instead of the smoky depth of the red version.

Ono Kyauk-Swe (Burmese Coconut Noodle Soup)

Tue, 14 Oct 2025 00:00:00 GMT

This is a popular traditional Burmese Coconut Noodle Soup Recipe. This version uses two separate pots to prepare the broth and curry components, which are then combined when serving to create layers of complex flavor.

The soup broth gets its distinctive rich orange color from the blend of turmeric, paprika, and chili powder.

Burmese dishes are often served with a variety of garnishes table-side and each diner can add them liberally based on their preferences.

Fruit Cobbler

Sun, 21 Sep 2025 00:00:00 GMT

This small fruit cobbler combines caramelized fruit with a tender biscuit-like crust. The brown butter adds a nutty depth of flavor, while the almonds provide a nice textural contrast. You can use any seasonal fruit - berries, peaches, or plums all work well. Perfect for a single serving dessert.

The technique of browning the butter directly in the baking skillet means fewer dishes to wash, and the cast iron helps create an evenly golden crust on the bottom of the cobbler.

Mini Cast Iron Skillet

Sun, 17 Aug 2025 00:00:00 GMT

A mini cast iron skillet is perfect for individual portions, side dishes, or serving appetizers. Like its larger counterpart, a properly seasoned mini cast iron pan will develop a natural nonstick surface through the polymerization of oils. The compact size makes it ideal for single-serving dishes, melting butter, toasting spices, or creating individual desserts.

The Lodge mini skillet comes pre-seasoned and ready to use. Its small size makes it perfect for camping, small portions, or creative presentation. Despite its size, it retains all the heat retention properties of larger cast iron cookware.

Care and Maintenance

Like all cast iron cookware, the mini skillet should be cleaned immediately after use with hot water and a brush. Avoid soaking in water to prevent rust. After cleaning, dry thoroughly and apply a thin layer of oil to maintain the seasoning. The small size makes it easy to handle and maintain.

Mochi Muffins

Thu, 14 Aug 2025 00:00:00 GMT

These Mochi Muffins combine the chewy texture of traditional mochi with the convenience of individual muffin portions. Based on Hawaiian butter mochi, these muffins feature coconut milk and have a crispy exterior with a springy interior.

If you’re making a batch, you can premake the batter ahead of time. Each muffin in a mini muffin tin should be 24 grams, so a batch would be 288 grams for example.

Quick Chili Crisp Pasta

Wed, 05 Jun 2024 00:00:00 GMT

I like this recipe because it requires zero prep and comes together in about 20 minutes. The combination of chili crisp oil with cream creates a spicy, silky sauce that coats the pasta beautifully. It’s vegetarian and can be adapted for the DASH diet since there’s no additional salt - just make sure to check the sodium content of your chili crisp brand. You can also make it vegan by substituting the cheese.

The original recipe comes from Genevieve Ko’s NYT Cooking recipe, which uses fettuccine. I’ve made it with various pasta shapes and it works well with any noodle. In the pictured version I used Rafetto’s fresh spinach pasta for some added fiber.

Chili crisp (sometimes labeled chile crisp or chili crunch) is a condiment made with oil, crunchy fried chiles, garlic, and aromatics. My favorite is Xi’an Famous Foods Chili Oil & Crisps, which has great flavor and texture.

Another option is the one from Momofuku.

Quinoa

Fri, 31 May 2024 00:00:00 GMT

Quinoa is an ancient South American grain that has gained popularity for its high nutritional content.

Quinoa is a healthy alternative to a starchy side dish. Toasting it brings out a subtle nutty quality. It is great with a stir-fry or as part of a composed salad.

Air Fryer Salmon with Broccoli and Brussels Sprout Salad

Sat, 04 May 2024 00:00:00 GMT

This is one of the quickest and healthiest regular weeknight meals- it’s an adapted version of a recipe we used to make often in a skillet, but using a 2 layer air fryer.

Cheese Cloth

Thu, 01 Feb 2024 00:00:00 GMT

Cheese Cloth is a fine mesh cloth that can be used to strain liquids like stock, fine custards, or cheese.

Chocolate Chip Cookies

Fri, 16 Dec 2022 00:00:00 GMT

This is a simple chocolate chip recipe, but there are some simple improvements I got from the Serious Eats cookie article that make the cookies a little fancier. The pefect chocolate chip cookie for me has a crispy crunch on the bottom and still is a tiny bit soft and chewy on top. These steps are all optional but can make the difference between a good and a great cookie. The

Chop the chocolate roughly to give it interesting texture.

2. Brown the butter on the stove and chill it before incorporating it into your dough. Throwing the raw brown sugar in the hot butter will help melt and caramelize some of the sugar and make the texture smoother. 3. Whip the white sugar, vanilla, and egg together before mixing in the rest of the ingredients roughly. 4. Rest the dough after you’ve mixed it. Serious Eats claims the optimal time is 3 days, but sometimes you can’t wait that long.

If you want a simpler recipe you can simply combine all the ingredients and mix them and make cookies.

Keto Muffin

Wed, 27 Jul 2022 00:00:00 GMT

This is a keto-friendly muffin recipe that can be made in 90 seconds in the microwave. Even though I’m not on a keto diet specifically, I think it’s a healthy and convenient substitute for traditional bread in something like an egg muffin or a mini grilled cheese sandwich.

Crispy Fried Tofu

Sat, 15 Jan 2022 00:00:00 GMT

Deep fried tofu is a delicious way to enjoy the healthy soy product, but frying it can be messy, and you have to process it in fairly small batches. Another method that I have found to work very well is battering the tofu cubes in corn starch and baking them in the oven. It takes a little longer, but it is very simple and you can do a large batch at one time.

These cubes are delicious as a snack or appetizer on their own, or you can make them a main dish serving them over rice with some chili sauce or soy sauce.

Apple Cake

Sat, 06 Mar 2021 00:00:00 GMT

Mary Berry, one of the original judges on “The Great British Bake Off” offers this simple apple cake recipe. I love this recipe when I have extra apples or pears. It’s very forgiving and can be used with even more apples or pears inside. The thinly sliced fruit pair with the crispy buttery crust, and go great with ice cream or a caramel sauce.

I’ve made a few modifications- since I normally serve the cake with ice cream, I’ve reduced the sugar. I’ve also updated the recipe to use regular flour instead of self-raising flour, since that’s what I normally keep on-hand.

Zucchini Spaghetti alla Nerano

Thu, 04 Mar 2021 00:00:00 GMT

In his new CNN travel series “Searching for Italy”, renowned actor Stanley Tucci takes his audience on a tour of the finest food sites in Italy. In the first episode, the actor and his wife Felicity Blunt get a master class in a specific dish, a humble Zucchini pasta. This dish is prepared at a seaside hotel restaurant “Lo Scoglio” on the Amalfi Coast. Chef Tommaso de Simone shares little details that Blunt and Tucci have missed in their attempts to recreate the dish. For example, the fried zucchini is transfered to a refrigerator to soften before mixing with the pasta.

French Toast

Tue, 16 Jun 2020 00:00:00 GMT

A slice of bread is soaked in egg and then fried. You can either have a thick slice of bread, or a stack of thin slices of bread which will have more of the texture of pancakes.

Sourdough Shokupan

Sat, 13 Jun 2020 00:00:00 GMT

Sourdough bread is made with a wild-fermented sourdough starter in combination with flour and liquid. For this bread I use milk as the liquid.

Sourdough is a great alternative to a traditional yeasted bread as it yields an interesting unique slightly sour flavor. It also is great in times like these when yeast can be hard to find.

While I originally got started with sourdough baking in a boule shape, I found that baking it in a loaf pan yielded a more versatile and useful bread that could be used for sandwiches, breakfast, and was generally more predictable to bake.

This dough ends up right at about 70% hydration which is a little on the higher side, but not too crazy. It takes some practice to get used to handling wet dough, so if you are just getting started you can actually reduce the water in this recipe by up to about 20 grams- which would be about a 65% hydration dough. The dough will be easier to handle but it may not have as open a crumb.

Breakfast Congee

Mon, 08 Jun 2020 00:00:00 GMT

Congee can be made in the Instant Pot and can be made with meatballs for a savory dinner or lunch, but I also like to make it with a soft boiled egg sometimes for a simple breakfast.

Donabe

Mon, 08 Jun 2020 00:00:00 GMT

The donabe is an earthenware pot in the Japanese tradition. It is usually glazed on the inside and porous on the outside. It is my preferred method of cooking rice but it’s also a great method of braising and smoking meat, or creating simple stews.

The donabe is suitable for use on the stove, in an oven, or over an open flame. A donabe is deemed to be more valuable the longer it has been used and seasoned.

Heavy Spatula

Mon, 08 Jun 2020 00:00:00 GMT

This heavy spatula is a great addition to the kitchen. This one is heavy and good for flattening burgers on a griddle. It also has a sharp blade and can be useful for dividing bread flour, or scraping a cast iron skillet clean.

brown rice

Mon, 08 Jun 2020 00:00:00 GMT

Brown rice can be tougher than white rice and takes longer to cook but is more nutritious and the toothiness can be great as the starch for a strong curry or stew.

Tips

In general, I use the following simple recipe to cook brown rice.

Using a Kitchen Scale weigh 75g of rice per person you are serving.
Place the rice in a wide clay pot, or donabe.
Rinse the rice three times until the water begins to run clear.
Add a sprinkle of salt and a pat of butter, and add 191 grams of water per serving to cover the top layer of rice by just a little bit, maybe a centimeter.
Bring the pot to a boil over high heat, stirring regularly. As soon as it comes to a rolling boil, reduce the heat to low and cover for 55 minutes.
After that time, remove from heat and leave covered for another 5 minutes.

Roast Asparagus with a Fried Egg

Sun, 07 Jun 2020 00:00:00 GMT

Asparagus and egg is a classic combination found in many cuisines. It’s a common staple in Japanese yakitori, and asparagus quiche is a standard southern dish.

This preparation is an italian classic that is great as a side dish or for a simple flavorful breakfast.

white rice

Sun, 07 Jun 2020 00:00:00 GMT

Tips

In general, I use the following simple recipe to cook white rice.

Using a Kitchen Scale weigh 75g of rice per person you are serving.
Place the rice in a wide clay pot, or donabe.
Rinse the rice three times until the water begins to run clear.
Add a sprinkle of salt and a pat of butter, and add enough water to cover the top layer of rice by just a little bit, maybe half a centimeter.
Bring the pot to a boil over high heat, stirring regularly. As soon as it comes to a rolling boil, reduce the heat to low and cover for 20 minutes.
After that time, remove from heat and leave covered for another 5 minutes.

Hainanese Chicken Rice

Sat, 06 Jun 2020 00:00:00 GMT

Hainanese Chicken Rice is very similar to the Thai dish Khao Mun Gai. It’s a gently poached chicken with skin on the bone, and then the resulting broth is used to cook rice, as well as served alongside the rice as a small soup.

It’s traditionally served as a street food with several sauces, a sambal chili garlic sauce and a soy vinegar dipping sauce.

Loaf Pan

Thu, 04 Jun 2020 00:00:00 GMT

I got into baking bread recently, and upgraded my loaf pan to this covered pullman loaf pan. I think for a small kitchen it’s great because it can be used without the cover as a normal loaf pan for a variety of purposes, but it can also be used with the cover to bake square sandwich bread loaves.

Butter Warmer

Mon, 01 Jun 2020 00:00:00 GMT

A small butter warmer is useful for melting butter, heating sauces, or warming small amounts of liquid without dirtying a full-sized pan. The long handle and pour spout make it easy to control.

Glass Jar

Mon, 01 Jun 2020 00:00:00 GMT

Wide-mouth glass jars are ideal for pickling, fermenting, and storing homemade preserves. The clear glass lets you monitor the process, and the wide opening makes packing and retrieving contents easy.

Roy Choi

Sat, 30 May 2020 00:00:00 GMT

Roy Choi is a restauranteur based out of L.A. with restaurants in major cities across the west coast. He is famous for his Kogi Korean Taco truck, and popularized the gourmet food truck movement and modern Korean fusion style.

Roy Choi served as the food consultant for Jon Favreau’s 2011 movie Chef and now hosts The Chef Show with Jon Favreau on Netflix.

BLT

Thu, 28 May 2020 00:00:00 GMT

A BLT is all about having good ingredients and combining them in a simple sandwich.

I like to use a Japanese shokupan bread if possible.

The tomatoes should be flavorful and firm. They can be sliced and salted in advance of preparing the other ingredients.

The other ingredient to prepare in advance is lettuce. They can be sliced in thin ribbons that can be piled in the sandwich under the tomatoes.

Egg in a Hole

Tue, 26 May 2020 00:00:00 GMT

A simple slice of bread with an egg cracked in the middle is a quick single pan meal with a whimsical appeal. The center cut of bread can be dipped in the yolk, or you can add an interesting topping to it, sucn as a mashed avocado.

Meatballs

Sat, 23 May 2020 00:00:00 GMT

Italian Breadcrumbs and high heat give these meatballs a satisfying crunch exterior. I serve them with Spaghetti and Marinara.

Hash Browns

Sat, 02 May 2020 00:00:00 GMT

This method of making Hash Browns on a griddle is showcased in the movie “Chef”. Roy Choi and Jon Favreau also cook it in the Netflix cooking show “Chef Show”.

I love how simple this recipe is, and how it’s really just one pure ingredient. You can serve this under a fried egg for a simple and hearty breakfast.

Mohinga (Burmese Catfish Curry Soup)

Sun, 12 Apr 2020 00:00:00 GMT

Mohinga is the traditional soup of Burma. It gets its flavor from a slowly poached catfish fillet that is broken down in the soup and then sauteed in a fresh curry paste.

Mohinga is best served with fresh chickpea pe kyaw crackers.

Pe Kyaw (Crispy Fried Burmese Split Pea Crackers)

Sat, 04 Apr 2020 00:00:00 GMT

Pe Kyaw is a flat, crispy fried cracker made from rehydrated dried split yellow peas. It is a common garnish in Burmese soups such as Mohinga. It adds an incredible flavor and texture to the soups and is an important staple of Burmese cuisine.

The trick is to make a thin batter of rice flour and water that will descend to the bottom of the pan in a shallow layer of oil. This will ensure that the crackers form properly and the lentils are fully cooked through and crispy.

Spaghetti Aglio e Olio

Sun, 22 Mar 2020 00:00:00 GMT

This is the pasta made famous in the Movie Chef with Jon Favreau. It’s similar in composition and flavor to the Broccoli and Garlic Pasta served at Frank Prisinzano’s restaurants. Though the name “aglio e olio” is Italian for “garlic and oil”, I think the real standout of this dish composed by Roy Choi (the food consultant on the movie Chef), is the addition of heapings of chopped parsley. Parsley is normally used as a sparing garnish, but the heaping amount here makes the dish visually interesting and allows you to really appreciate the flavor.

Breakfast Quesadilla

Sun, 08 Mar 2020 00:00:00 GMT

These breakfast quesadillas are a quick and easy breakfast option that can be made in one skillet pretty quickly. I like to use chorizo, as the oil will brown the outside of the tortilla nicely if you grill them in the same pan, but this will also work with other meats like bacon, ham, or other sausages. For a healthier option you can use spinach or beans.

You can also experiment with different tortillas, like corn. I find this to be a very forgiving and flexible recipe and I try variations on it all the time!

Egg McMuffin at Home

Wed, 04 Mar 2020 00:00:00 GMT

The ingredients are simple- an english muffin, a slice of canadian bacon, a single egg, and a slice of american cheese.

Steaming the egg allows you to keep it fluffy. I use a mason jar lid to give it the rounded shape I associate with the McMuffin- you can also use a ramekin or a cookie mold- anything that you can spray with oil to keep the egg from sticking to the inside.

I also like to keep it slightly less cooked than a traditional McDonald’s Egg McMuffin so the yolk is still just barely translucent when you bite into it.

Hawaiian Garlic Shrimp with Green Beans

Tue, 18 Feb 2020 00:00:00 GMT

Shrimp in a light flour batter fried in a buttery garlic sauce yields a crispy and perfectly cooked seafood snack. The buttery sauce makes it perfect over rice or with a starchy pasta salad.

I recently took a trip to Hawaii and was blown away by the beaches and the comfortable easy living. The food was also delightfully flavorful and has a mix of Asian and indigenous influences, and of course is very influenced by the available produce and fish on the island.

One of the most iconic Hawaiian dishes is “Garlic Shrimp” which you would normally get at a roadside truck. The buttery, garlic sauce binds to the fried battered shrimp, and is served over a simple white rice which absorbs the extra oil and butter. Traditionally it’s served with the shell on, but I prefer to cook it at home with the shell off for convenience- it’s a matter of preference and the recipe doesn’t actually change too much if you use shell-on shrimp.

Additionally, I like to toss green beans in the leftover garlic butter sauce to not let it go to waste and to make this into a quick somewhat well-balanced meal.

Savory Breakfast Bread Pudding

Sun, 01 Dec 2019 00:00:00 GMT

When I have leftover bread, or if I have to trim the crusts of bread for sandwiches, I immediately think of making this bread pudding the next day.

I always like to order delivery from Frank in the East Village, but I’m always astounded by the amount of bread they provide! Even after eating a piece, I found that I was left with four ounces of bread, which is on the side of a big plate of pasta. After almost letting it go to waste, I found that the best way to use leftover bread is to make a savory breakfast bread pudding the next day. The crusty peasant bread is perfect for this kind of savory rustic preparation.

Lap Mei Fan (Chinese Sticky Rice)

Mon, 28 Oct 2019 00:00:00 GMT

Lap Mei Fan is a traditional “sticky rice” made with chinese waxed sausage (also called “Lap Cheong”). The sausage is extremely flavorful and sweet and can be used in sparing portions to add flavor to many dishes. In this case, I usually like to pair it with an earthy mushroom and marinated chicken to provide a variety of textures.

This is the ultimate “one-pot” meal, as you can even steam bok choy or spinach on top at the end to cook all your ingredients together for a complete meal.

For sticky rice I like to use “glutinous rice” which you can find in most asian supermarkets, but if you can’t find it, a jasmine rice will also work.

Cucumber Sandwiches

Sun, 27 Oct 2019 00:00:00 GMT

Cucumber sandwiches were identified as one of the best foods to eat to stave off dehydration. Cucumbers have high water content and natural cooling properties.

A traditional cucumber sandwich is just bread and butter with cucumbers, but I like to add a little bit of mayonnaise to make the butter easier to spread, and a little dill and white pepper which I finds compliments the flavor of the cucumber nicely.

I cut off the crusts to make the sandwiches more homogenous in texture, but you can leave them on if you like. If you do cut the crusts off like me, I recommend saving the crusts to make a (bread pudding)[../bread-pudding] or breadsticks.

Spam Musubi

Sat, 14 Sep 2019 00:00:00 GMT

Spam gets a mixed reaction depending on who you talk to, but anyone who has had the joy of a fresh spam musubi made in Hawaii carries the memory in their heart, and it’s surprisingly easy to recreate at home. According to the SPAM website, Spam became popular in Hawaii during World War II, as it was easy to transport to the island due to the long shelf life and lack of refrigeration. The other ingredients, nori, furikake, and sushi rice, can be easily procured in the Asian section of any grocery store.

Vegetarian Option: For a vegetarian version, substitute the spam with extra-firm tofu slices or thick-cut king oyster mushroom slabs. Press and drain the tofu well before slicing, or slice the mushrooms lengthwise into 1/2-inch thick slabs. Both options work beautifully with the sauce and create a satisfying meat-free musubi.

I don’t know who needs to hear this but you definitely should buy the Furikake with Doraemon on the outside. Just sayin.

Musubi Press

Sat, 14 Sep 2019 00:00:00 GMT

This is a uni-tasker which I’m normally not a fan of, but this is a much better way of making spam musubi than using the cut out can.

Sushi Rice

Thu, 12 Sep 2019 00:00:00 GMT

Sushi rice is prepared slightly differently than rice you eat as a side dish. First of all, sugar and vinegar will be added to make the rice slightly sticky and fragrant. Secondly, you’ll want to use a short-grain rice as pictured here.

I like to cook the rice in a donabe, a japanese clay pot, as it is also easy to serve out of afterwards. However if you don’t want to use a donabe, a regular saucepan will work fine. For larger batches of rice that don’t fit in the donabe, I use my Instant Pot with the same ratio of rice to water, and use the low setting for 12 minutes.

Fish Sticks

Sun, 01 Sep 2019 00:00:00 GMT

Fish sticks are best made with a fresh, fleshy white fish like cod or flounder. You’ll want to select a thick filet.

In this recipe adapted from Serious Eats, it is recommended to let the fish rest after battering it before frying it to allow the egg panko mixture to bind to the fish for even up to an hour, so it doesn’t come apart while frying. Another Tip from Bon Appétit’s website suggests that you can perform the breading in advance and chill or freeze, if you want to prepare these in advance or for a large party.

Soft-Scrambled Eggs

Wed, 28 Aug 2019 00:00:00 GMT

Scrambled eggs are really simple but there are a few tricks that will help get the exact outcome you want. First, is a tip from J. Kenji López-Alt, who recommends salting the eggs and letting them sit for a few minutes. The salt will dissolve proteins in the egg which allows it to set softer when you cook them.

Secondly, you should decide if you want a softer scramble or a more hard scramble. The directions in this recipe are for a fairly soft scramble, but you can get a harder scramble by starting with the pan hot before adding the eggs.

Burmese Chicken Cauliflower Curry

Sat, 17 Aug 2019 00:00:00 GMT

This is an adapted Mark Bittman recipe that reminds me of a Burmese curry that my parents would make. The complex curry flavors are allowed to develop in a fairly short time and the simple cauliflower and chicken flavors complement the rich spices well.

Roast Chicken over Vegetables

Mon, 12 Aug 2019 00:00:00 GMT

I use the the Thomas Keller recipe to roast chicken, but I recently read that if you roast the chicken over vegetables it will add flavor to the roast vegetables catching the chicken drippings, and also lets you cook two amazing dishes together.

I was a little worried that the extra moisture from the vegetables would cause the chicken to steam and not get as crispy so I am using one of the higher settings for the roasting rack. I found that by cooking these together I didn’t sacrifice any of the chicken’s crispiness and got a hearty roast vegetable salad side out of the process.

When you are done roasting the chicken, I recommend using a guide like this to carve it into even pieces. The remaining carcass can be used to make a flavorful chicken stock or congee.

Michael Ruhlman

Fri, 09 Aug 2019 00:00:00 GMT

Michael Ruhlman has written 17 books including non-fiction, fiction, memoir, and books on cooking. He has co-authored nine books with American chefs.

Brown Butter Roasted Cauliflower

Fri, 09 Aug 2019 00:00:00 GMT

This is a simple and incredibly tasty dish that takes some time but is fairly hands off during the process. The cauliflower can be a side dish to a protein, or it is hearty enough to be a vegetarian entree for a meal.

The basic recipe is from Michael Ruhlman’s classic Ruhlman’s Twenty cookbook, but after having a similar preparation at Momofuku Ssam bar where they paired it with a tangy vinaigrette sauce, I’ve started to incorporate a similar mustard sauce into the preparation when I make it at home.

Sautéed Scallops with Asparagus

Sun, 04 Aug 2019 00:00:00 GMT

This is one of the recipes Ruhlman provides in his classic book Ruhlman’s Twenty to illustrate the “Sauté” technique. I love how visually impressive this dish is and how quick the actual preparation is. You could easily scale this dish up for a larger group by Sautéing the scallops in larger batches on a larger frying pan.

Blackened Catfish

Mon, 08 Jul 2019 00:00:00 GMT

This is a low-carb, flavorful, healthy dish that can be made quickly for a weeknight dinner. It pairs great with almost any vegetable side, like blanched sugar snap peas, steamed broccoli, or okra.

Crispy Roast Chicken Thighs

Sun, 07 Jul 2019 00:00:00 GMT

Chicken thighs are a simple and easy dish to make for dinner any night of the week. The best part of chicken thighs is the crispy skin, so I try to optimize that when I roast them in a cast iron skillet.

These go great with a variety of sides, including sauteed spinach, roast squash, or crusty bread.

Soft-boiled-eggs

Sat, 25 May 2019 00:00:00 GMT

Though incredibly simple, soft-boiled egg recipes are incredibly difficult to write up and share on the internet because there are a number of factors that will change the results or timing dramatically that vary wildly from kitchen to kitchen: the altitude that you’re at; whether you’re using a gas, electric, or induction stove; the temperature of your refridgerator that you remove the eggs from.

I’ve found that using a steam method has the lowest chance of breaking an egg and is the fastest method as you only need to bring a small amount of water to a boil. As it is applying heat indirectly to the eggs directly through steam I find the results to be a lot less variable and work for large batches of eggs if needed. You can also use eggs directly from the fridge which controls for the temperature difference somewhat.

Soft-boiled eggs are great a number of ways, but my favorite way to eat them is in an egg cup with toast soldiers or served on top of congee.

Fried Chicken Sandwich

Sun, 05 May 2019 00:00:00 GMT

I found out about J. Kenji López-Alt’s #betterthanchickfila challenge on twitter and I was excited to see that he has deconstructed the fried chicken sandwich recipe in his food lab.

If you make this sandwich at home and post it to twitter or instagram with the hashtag #betterthanchickfila before June 2019, he and several organizations will donate to the Our Family Coalition, which advocates for LGBTQ ffamilies with children.

Actually, let me put my money where my mouth is. Make a fried chicken sandwich at home, shoot a photo, tag it #betterthanchickfila in the next 3 months, and I will donate $10 to @ourfamily, up to $1k total. If you prefer, make any size donation, tag proof, and I’ll donate $10. https://t.co/nmSE92ndQT
— J. Kenji “Individual Fun” López-Alt (@kenjilopezalt) March 21, 2019

The recipe he shares is really easy to do at home and tastes amazing, so you can cook a great meal and support an amazing cause at the same time!

Cast Iron Skillet Fried Chicken Recipe

Sat, 30 Mar 2019 00:00:00 GMT

One of the best ways to season a cast iron pan is to fry things with it, and a great recipe to use to instantly season the pan is fried chicken.

Fried chicken recipe flavors vary somewhat- for this recipe I’ve used a buttermilk marinade for the chicken, and a mix of cayenne and paprika in my flour breading.

I’ve found that there are two tricks to increase the crispiness of the chicken, and I’ve used both in this recipe- I dredge the chicken through the alternating egg flour mixtures twice to increase the amount of breading that sticks to each piece of chicken. Then I actually fry the chicken twice, once at 325 to reach the proper internal temperature, and then a second fry at a slightly higher oil temperature.

I find the hardest part of this recipe is maintaining the temperature of the vegetable shortening/oil as you add the cold pieces of chicken, so I recommend the use of an instant-read meat thermometer.

For more cast iron recipes, try my Pan Roasted Steak or Blackened Catfish.

Pasta with Chicken and Brussels Sprouts

Tue, 12 Mar 2019 00:00:00 GMT

This is a recipe adapted from Eugenia Bone’s Pasta with Chicken Confit and Brussels Sprouts. Unlike her recipe which calls for preparing chicken confit well in advance, I’m using the pressure cooker to poach the chicken in duck fat, olive oil, and chicken stock to get the same type of shreddable falling apart tender chicken thigh without having to stew it for hours.

This recipe includes a lot of my favorite “hacks” to get a lot of depth of flavor into a weeknight cooking dish.

I am using very rich ingredients to get a lot of strong flavors right away- brussels sprouts, duck fat, and habanero peppers are all very bold flavors that combine well.
I’m using a pressure cooker (such as the Instant Pot) to braise the chicken with aromatics such as thyme, bay leaf, and peppercorn to infuse it with flavor in a short amount of time.
I’m saving the broth that I cook the chicken in to boil the pasta- this salty, fatty water will coat the pasta and give every bite of the pasta a rich well-seasoned flavor. By having every component of the dish be individually well-seasoned, it creates a rich mouthfeel when all the ingredients are combined at the end.

The end result is an incredibly complex and hearty dish that you can easily make in under an hour at home on a weeknight.

Broiled Miso-Glazed Fish

Sun, 10 Mar 2019 00:00:00 GMT

Miso Black Cod was made famous by the groundbreaking Japanese chef Nobu Matsuhita. In his recipe he usually grills this marinated buttery fish, but at home I find it easier to broil in a pre-heated oven. You can still get the rich caramelization and I find it easier to get a delicate flakiness without the direct heat of a grill.

Black Cod can also be called “Sablefish” at some markets and is sometimes hard to find. Other options proposed by Mark Bittman are Salmon, Trout, Arctic Char, or Mahi Mahi.

Chicken Tetrazzini

Sun, 03 Mar 2019 00:00:00 GMT

As a child raised by the Internet, I first heard about Chicken Tetrazzini from a meme, where it was bafflingly discussed in the context of adultery on a Maury Povich segment, and perhaps because of the memorable name, the dish stuck in my head.

When I saw the recipe being cooked on Giada Di Laurentiis’ Food Network show, I decided to give it a try and really loved the outcome. It’s a comforting baked pasta casserole with a hearty cream sauce. Despite its humble associations it is actually a fairly involved dish that demonstrates three important cooking techniques- the construction of a good white bechamel sauce, grilling chicken breasts properly, and sautéeing mushrooms.

As you can see in this recipe, I am using one wide metal sauté pan for the chicken, mushrooms and sauce. While I would normally prefer a nonstick surface for the chicken and mushrooms, I use the saucepan because I want to use a metal whisk to make the bechamel, and I can’t use a metal utensil in my nonstick pan. It’s a tradeoff, but the sauce really benefits from being cooked in the same pot that the chicken and mushrooms were cooked in previously- the fond leftover from the previously cooked items in the pan will enrich the flavor of the sauce and cause the flavor of the final dish to be more cohesive.

Another cooking tip is that when you’re cooking the mushrooms you don’t want to crowd the pan. You may want to use the technique I cover in more depth in my sautéed mushrooms recipe to sautee them in batches, moving the cooked mushrooms to the edge of the pan as you add more to complete the batch. To get the mushrooms uniformly sized I also recommend the use of a slicer, which makes slicing something soft like a mushroom easy.

In this recipe I’ve also usedegg noodles instead of linguine noodles to make the recipe eat in smaller bites, but I go back and forth on that depending on how I want the dish to turn out.

Oeufs en Cocotte (Coddled Eggs)

Sat, 02 Mar 2019 00:00:00 GMT

I’ve always been a fan of the delicate texture of Oeufs en Cocotte (Eggs gently cooked in a ramekin) but I’ve always struggled to get the perfect cooking method. I’ve tried double boilers on the stove, and oven water bath methods but they have always been a little bit difficult to calibrate for me. One of the really great things about using an electric cooking method like the Instant Pot is the methodology is very stable and controlled so once you find a cooking method and time that you like, it is very easy to reproduce.

Sauté Pan

Fri, 01 Mar 2019 00:00:00 GMT

Living in a New York apartment, you have to optimize the number of pans and pots you have. This is one of only two pots I have that is non-stick, which is important for some dishes that you want to use a metal utensil to cook.

A versatile 3-quart sauté pan can take the place of a saucepan, frying pan, and boiling for smaller volumes of water.

Creamy Tortellini Chicken Soup

Thu, 28 Feb 2019 00:00:00 GMT

This is a nearly infamous soup on the slowcooking subreddit, originally attributed to a blog called 365 days of slow cooking- it’s a simple and hearty soup that builds deceptively complex flavor despite being a one-pot dish. What’s clever about this dish is it cooks several components for different amounts of time to build a rich and complementary flavor. You’ll pressure cook the chicken in a simple broth with tomatoes and herbs, and then remove that chicken from the liquid to carve while you’re cooking the tortellini in the resulting flavorful broth.

You can use frozen or fresh tortellini, and you’ll just need to modify the cooking time of the tortellini in the 6th step according to the directions on the package.

Slicer

Thu, 28 Feb 2019 00:00:00 GMT

Burmese dishes frequently use sliced eggs as a garnish. I had the wire egg slicers, but they break so easily and are impossible to clean.

These egg slicers are sturdy and dishwasher safe- it makes slicing eggs, strawberries, or mushrooms super quick and uniform.

The Crispy Fried Egg

Sun, 24 Feb 2019 00:00:00 GMT

This is another of Frank Prisinzano’s simple cooking tricks he frequently demonstrates on his Instagram stories or his Tumblr. Unlike the soft buttery fried eggs you might see at your diner, he prepares a crispy fried egg with a crackly bubbly texture on the bottom. It is a great complement to a simple salad or pasta and adds another level of texture to an otherwise familiar dish.

I like to prepare it as pictured above, or sometimes over easy.

Farfalle with Smoked Salmon and Cream Sauce

Sat, 23 Feb 2019 00:00:00 GMT

Frying Pan

Sat, 23 Feb 2019 00:00:00 GMT

A good nonstick frying pan should have a smooth finish- the mark of a great pan is the ability to make a perfectly unburnt french omelettes.

To maintain the nonstick surface, use only wooden or silicon utensils in the pan, and hand wash if possible. If you maintain the nonstick surface it will make cleanup simple and easy. Like a cast iron skillet, you’ll want to occassionally reseason this pan by gently rubbing a neutral oil like canola oil into the surface.

Pan Roasted Steak

Thu, 14 Feb 2019 00:00:00 GMT

This is the method outlined for cooking dry aged steaks in David Chang’s “The Mind of a Chef” series. Packing the steak in salt draws the moisture out of the steak, and allows you to form a salt crust on the steak.

The timing of the steak in the oven will vary with the thickness and weight of your steak, amount of bone/fat etc. I recommend using a meat thermometer before pulling it off the stove to ensure that it is the correct temperature before you rest it. Measure your steak temperature at the thickest part of the meat, preferably not directly touching any bone or fat.

Chicken Stock

Sun, 10 Feb 2019 00:00:00 GMT

Making chicken stock in the pressure cooker is a great way to minimize food waste. You can save leftover bones from your chicken dinners in the freezer, as well as scraps of vegetables that you might normally throw away- the ends of onions and carrots or celery.

It also is one of the ways to elevate the flavor of your home cooking, as homemade stock will be much more flavorful than storebought stock.

I recommend using ziploc 2 cup containers to portion the stock and freeze so you can can have whenever you need those amounts.

You can also use the same recipe with other large bones, like beef or turkey.

Buttermilk Brined Roast Chicken

Thu, 07 Feb 2019 00:00:00 GMT

After trying my crispy roast chicken using Thomas Keller’s no-brine method, I heard about Samin Nosrat’s recommended buttermilk roast chicken which she showcases in her Netflix TV Show “Salt, Fat, Acid Heat”.

Nosrat uses this recipe’s simplicity to showcase the effects of heat, so she only uses three ingredients, but once you master this recipe you can experiment with adding parsley, paprika and other flavorings to enhance the flavor of the chicken.

Short Rib Rendang

Fri, 01 Feb 2019 00:00:00 GMT

Stock Pot

Fri, 01 Feb 2019 00:00:00 GMT

This is the largest pot I own- you’re going to need a large pot to boil large volumes of water for various pastas and soups. They don’t vary much by utility, really, so for me the best stock pot is one that has a lot of utility. I happen to like this one because it comes with a set of nested inserts that can be used both as a steaming basket and a colander to drain pasta or rinse vegetables in.

Food Thermometer

Fri, 01 Feb 2019 00:00:00 GMT

The best food thermometer is one that can take a reading super fast. The Thermopop is really great for taking quick, accurate temperatures on meats or liquids and is about the simplest designed thermometer I’ve used.

I have it near the stove at all times to get a quick read on chicken, steaks, or frying oil temperature.

Mashed Cauliflower

Wed, 30 Jan 2019 00:00:00 GMT

Mashed cauliflower is a healthy alternative to mashed potatoes and using an Instant Pot steam function, or a regular stovetop steaming insert, it can be actually much faster to make.

Minced Basil Chicken

Sun, 20 Jan 2019 00:00:00 GMT

This is a take on a normal stir fry chicken basil dish, but using the minced chicken can produce a very comforting homestyle dish. You can also add chinese pickles to this dish if you want a little bit of crunch.

Roasted Cauliflower

Sun, 20 Jan 2019 00:00:00 GMT

Cauliflower is a delicious starchy side that can take the place of potatoes or other heavier carbs.

Crispy Roast Chicken

Wed, 09 Jan 2019 00:00:00 GMT

My gold standard for roast chicken is the crispy skin, salty chicken they serve at Oktoberfest, also called Wiesnhendl, or just Hendl. It is the perfect complement to a beer and can be made incredibly simply.

Thomas Keller’s Chicken Recipe only has 3 ingredients- the chicken, salt, and pepper. He actually states that many of the traditional recipes that brine the chicken, add oil or butter, or add other types of moisture are actually antithetical to the goal of crispy skin. The extra moisture may actually end up steaming the chicken instead of roasting it.

When you are done roasting the chicken, I recommend using a guide like this to carve it into even pieces. The remaining carcass can be used to make a flavorful chicken stock or congee.

Chef's Knife

Sat, 05 Jan 2019 00:00:00 GMT

Global is a Japanese forged steel knife brand that has a distinctive look. In the GF line, the blade and handle are forged from a single piece of metal which gives it a clean aesthetic and a comfortable weight in the hand. The handle is covered with black divots which serves as a decorative aesthetic contrast to the blade, but also provides some grippiness so you can comfortably use the blade while your hands are wet or oily.

Since discovering Global Knives I’ve slowly been replacing knives one at a time with this brand with the eventual goal of having exclusively Global Knives in my knife block.

There are 4 series of Global Knives.

The G-Series - The G-Series is the cheaper set of knives and have hollow handles,

and the blade is not forged from the same piece of metal as the handle.

The GF-Series - The GF series are my favorite of the Global Knives- they are “drop forged”, and have weighted handles - making them suitable for heavy or professional use. Since the blade and the handle are forged from the same piece of metal, there is no joint between them and it can never get wobbly or loose over time.

Then both of these series’ have a corresponding “S” series- of smaller knives (i.e. paring or boning knives) that complement their series.

For me, the best Chef’s Knife is the Global GF-33- it is one of the larger knives at 21 cm (approximately 8.25 inches), and is suitable for carving large cuts of meat, or chopping vegetables. For smaller tasks like peeling vegetables, you may prefer a smaller knife like a paring knife.

I also recommend using a speed sharpener like the one pictured below- it’s not available on amazon but you should be able to find it in a local knife store. It is the best way I’ve found to keep your steel knives sharp without having to take them to a sharpener.

Savory Egg Custard

Mon, 10 Dec 2018 00:00:00 GMT

A smooth egg custard with gruyere cheese and garlic. Using Japanese chawan mushi techniques, the mixture is strained through cheese cloth for a silky texture. The Instant Pot provides consistent, predictable results compared to traditional bain-marie cooking.

Hot Chocolate

Sun, 09 Dec 2018 00:00:00 GMT

I like to make this spicy hot chocolate from scratch. It has a rich chocolatey flavor without being too thick.

I like to make this a dessert cocktail sometimes, adding about 1 ounce of whiskey or rum to 5 ounces of the hot chocolate.

Beer-braised Instant Pot Ribs

Wed, 05 Dec 2018 00:00:00 GMT

Beer braised ribs are made super quick with the use of a pressure cooker. After just 20 minutes of pressure cooking, the meat should be “fall-off-the-bone” tender. The broiling step is optional but a great way to get the beautiful, browned color and slightly crispy, sticky texture that sticks to your fingers.

Cooking the ribs on the trivet instead of in the liquid keeps the fat from melting off the ribs and keeps them tender and juicy.

If you don’t have beer you can use water, but I feel like the beer gives the ribs a more robust flavor.

This recipe is a modification of the recipe provided by the official Instant Pot website for Easy BBQ Instant Pot Ribs, but I’ve incorporated my favorite bbq spot’s spice rub mix, and some suggestions from the kitchn.

Mushroom Bacon

Sat, 01 Dec 2018 00:00:00 GMT

I was really surprised the first time I ordered a B.L.T. at By Chloe. Even though they are a vegetarian restaurant, they have very successfully created the texture of bacon for their sandwich by making Mushroom Bacon. Though I have been a skeptic of some vegetarian meat substitutes in the past, I had to admit that the texture and flavor of the umami mushrooms is a very accurate substitution for bacon, and less greasy, so it actually is easier to get a crispy texture.

I love this in an omelette or breakfast sandwich.

Bar Spoon

Sat, 01 Dec 2018 00:00:00 GMT

A long-handled bar spoon is essential for stirring cocktails in a mixing glass or beaker. The twisted handle provides grip and control for smooth, even stirring that chills the drink without over-diluting it.

Cocktail Beaker

Sat, 01 Dec 2018 00:00:00 GMT

A scientific beaker like this is a functional, durable, and stylish container, and can serve double duty as a measuring cup in a space-constrained kitchen. Hold onto the outside while stirring and you can feel when the cold from the ice has evenly permeated the cocktail.

Food Storage Containers

Sat, 01 Dec 2018 00:00:00 GMT

If you’re going to be cooking a lot, you’re going to have leftovers. I don’t like storing my food in plastic, so I think these pyrex ones are great.

As a bonus, the pyrex is also oven safe so they can double as baking dishes.

The second smallest size is perfectly portioned for a packed office lunch, and the lid seals tight so I have no worries that it will leak in my bag.

Cutting Board

Sat, 01 Dec 2018 00:00:00 GMT

This is a simple polyethylene cutting board that is easy to use, won’t dull your knife, and is easy to clean.

The grooves make it so you can cut something juicy like fruit without making a mess.

Ice Cube Tray

Sat, 01 Dec 2018 00:00:00 GMT

Larger ice cubes melt slower and are easier to stir cocktails with.

Locking Tongs

Sat, 01 Dec 2018 00:00:00 GMT

Tongs are the most versatile tool you can use- you can declump pasta with it, flip bacon or burgers with it, or even do some fancy plating.

I like this one with silicone heads because you can use it in ceramic and nonstick pans without worrying about scratching the pot. They make another with nylon but the silicone is slightly more heat resistant which I think is worth the small price difference.

Oven Mitt

Sat, 01 Dec 2018 00:00:00 GMT

Obviously any time you’re dealing with hot dishes coming out of an oven, or touching the handle of a metal pot or skillet on the stove, you’ll need oven mitts or pot holders.

I prefer these over the silicone varieties because I’ve had those melt on me. I love these oven mitts in particular because they are thick enough to protect your hands up to 500 degrees, but don’t restrict your dexterity too much. They also have a lot of considerate utility features, such as being machine washable, and having little magnets in the tag so you can easily stick them to a refridgerator, or link two oven mitts together.

Pepper Mill

Sat, 01 Dec 2018 00:00:00 GMT

This is one of those purchases that may feel unnecessary- if you like you can get by with the grinders that come with the peppercorns. However, this is a great mill and makes it easy to grind large amounts of peppercorns quickly. It has a great weight and feels really comfortable to use for extended periods of time.

French Omelette

Sun, 25 Nov 2018 00:00:00 GMT

A french omelette is a little different from the american omelet (in more than just the spelling!) in that it instead of folding over itself, it’s rolled into a loose roll, and fillings are added after cooking. I’ve incorporated methods from James Beard and Serious Eats.

Unlike an american omelet, there is no browning on any part of the omelette if done right, and the addition of milk and cooking over low heat will make it fluffier.

The cheese or filling is optional, and you can try a variety of different proteins. Lately my favorite filling has been mushroom bacon and gruyere cheese, topped with chives and served with a simple arugula salad.

Sautéed mushrooms

Fri, 23 Nov 2018 00:00:00 GMT

I make sautéed mushrooms for my family’s thanksgiving spread every year and I’ve gathered the following tips from various chefs such as Mark Bittman.

Don’t soak the mushrooms in water. You can give them a quick rinse if you need but the best thing to do to remove dirt is to use a small brush or paper towel. Mushrooms release a lot of water when you cook them and you don’t want to add to that moisture, or you’ll really end up steaming or boiling the mushrooms instead of sautéeing them if you add more liquid early on.
Don’t crowd the pan- for the same reason as above- the mushrooms are going to release moisture as soon as they hit the pan. If you can sautée them in batches and move them to the side as you go, then you won’t let too much water collect in the bottom.

To get the mushrooms uniformly sized I highly recommend the use of a slicer, which makes slicing something soft like a mushroom easy.

Okra and Roasted Tomato stew

Sat, 17 Nov 2018 00:00:00 GMT

We were excited to attend an event called Cooking as Inheritance: Beyond Soul Food in the African Diaspora a talk by Chefs Carla Hall and Pierre Thiam at the Museum of Food and Drink in Brookln, New York. Hall, a Tennessee Native, and Thiam, a chef born in Senegal who has been cooking in New York for over 20 years, had an enlightening discussion tracing the roots of American soul food to similar dishes in Africa.

Afterwards they each used the kitchen in the presentation space to cook their interpretation of an okra stew, Thiam presenting a traditional Senegalese Soupou Kandja, and Hall making this chunky okra stew with fire roasted tomatoes. I really loved both preparations and was excited to try cooking both at home. This was my attempt at recreating Hall’s okra stew, and I’ll be writing up my attempt at the Soupou Kandja separately.

Okra has a bad reputation for being slimy- even this recipe’s chef Carla Hall admitted that she is turned off by some traditional preparations of Okra. However, she presented this as a way to present a smoky, drier okra by roasting the okra chunks in batches and adding it to the bowl of stew after it has been taken off the heat.

Though she prepared it as a vegetarian dish, I’ve added bacon strips to enhance the smoky flavor of the charred okra. I love the chunky texture of this stew and smoky flavor.

Beef Chili

Mon, 05 Nov 2018 00:00:00 GMT

This is a very spicy, colorful chili that goes great over rice or with bread, made with lean ground beef, no-salt-added ingredients, and extra spices and lime juice for bold flavor. You can substitute lean ground turkey if you prefer.

I like to add beer to the chili, which can add interesting malty notes. If I have it, I specifically try to use a smoked or Rauchbier.

I prefer to make it in a slow cooker, but if you are pressed for time you can make it in a dutch oven or stock pot, and simmer for 30 minutes instead of slow cooking it for 2 hours.

I like to use habañero peppers and deseed them. You can find them in a variety of colors to make the chili visually exciting.

Pan Roasted Lamb Loin Chops

Mon, 15 Oct 2018 00:00:00 GMT

Lamb loin chop can be tricky to cook- if you’re using a thermometer to measure the temperature make sure you don’t measure too close to the fat or bone, but right at the middle of the thickest part of the chop.

I like this method of pan searing and finishing in the oven as it is pretty forgiving, and easy to get the temperature correct. I like to use an Instant Read Thermometer to make sure I get the meat perfectly cooked to a medium rare temperature. For a thicker roast you can just increase the time in the oven.

Old-Fashioned

Tue, 02 Oct 2018 00:00:00 GMT

My friend Choun was the beverage director at Rye House in New York for years and makes the best Old-Fashioned I’ve ever had. He taught me and now I’m teaching you.

To make it you’ll want a large glass beaker for stirring the cocktail, a long metal spoon for stirring. I also highly recommend using a Tovolo Ice Tray to make large rocks for your cocktail. You can vary the flavors by swapping out the type of bitters you use, but the classic is Angostura Bitters.

If you like to be super precise, I recommend making the cocktail on a precise kitchen scale.

Kitchen Scale

Tue, 02 Oct 2018 00:00:00 GMT

One of the best ways to improve your cooking and baking is to start measuring everything when you start cooking. Then you can improve your recipes and tweak them by using the exact same measuring system in the future. Using a measuring cup is usually fine but it is not nearly as precise as using a digital scale.

This is the best kitchen scale I’ve found personally as it is easy to use, and it provides several usability functions, like having a screen that you can detach if you are weighing something awkwardly shaped and still need to be able to see the readout.

Cornmeal Crusted Catfish

Mon, 01 Oct 2018 00:00:00 GMT

Mark Bittman wrote up how to cook White Fillet a Dozen Ways in broad steps and this is my take on one of his preparations. I’ve added paprika and a little more oil to the recipe, and I recommend using a softer whitefish like catfish for this recipe. He also doesn’t provide timing for this method, but I found it can cook quite fast so you will want to make sure you don’t overcook the fish. I recommend using a [slotted fish turner]({% include_cached amazon-link.html asin=‘B000YDO2MK’ %}) to flip the fish carefully without breaking the cornmeal crust.

As I’ve been trying to eat more whole grains in my diet, this is a great recipe using cornmeal which is gluten free and a good source of dietary fiber.

Farikal

Sun, 30 Sep 2018 00:00:00 GMT

Fårikål is the national dish of Norway, and is a very simple braised lamb dish served over cabbage. The seasoning is mostly from the whole peppercorns, but also benefits from a good amount of salt and dill in the braising broth. The Instant Pot makes this a super simple weeknight option, but if you don’t have a pressure cooker you can use about the same instructions and cook with a heavy covered lid for about 70 minutes.

Poached Fish Curry over Zucchini

Fri, 28 Sep 2018 00:00:00 GMT

This is another of the recipes Mark Bittman published a simple guide to cooking fish in a variety of ways. While I’ve used cod in this recipe, he notes specifically that you can use “cod, catfish, sea bass, halibut, grouper, tilefish, haddock, some form of snapper”. You can check out my writeup of one of the other poached fish variations in a fennel tomato saffron broth.

The slow poaching method of this fish off the heat yields an incredibly delicate fish fillet, and complements the delicate curry flavor nicely. I usually eat this over brown rice or cauliflower.

Cacio e Pepe

Wed, 26 Sep 2018 00:00:00 GMT

“Cacio e Pepe” simply translates to “Cheese and Pepper” and the simple combination of these ingredients really lets the pasta noodles shine. You want to make sure to cook the noodles al dente so they have a good amount of chewiness.

This is another classic Frank Prisinzano recipe from his classic East Village restaurant Supper. He makes this recipe frequently on his snapchat and instagram stories but as far as I can find he hasn’t written it down explicitly. The closest is his tumblr post in which he says “make a creamy emulsion with the cheese and the pasta water and finish with the black pepper”. Trying to recreate this method using my own measurements, this recipe is the closest I’ve been able to come.

Frank’s pasta recipes are classic and simple, and I love making them— You can check out some of his other recipes I’ve posted about such as his Pasta with Peas, Broccoli Garlic Spaghetti, and his Short Rib Ragú.

I’ve recently tried making my old recipes using whole grain substitutions and this is one that I think turns out beautifully. The incredibly simple sauce (or lack thereof) is enhanced by the chewier texture of the whole wheat pasta. I get my whole wheat pasta fresh from Russo’s in the East Village, but you can also find some great whole grain pastas online. I particularly like the Sfoglini brand, which you can find in many specialty grocery stores, or online.

You can make this with any long noodle, such as linguini. It’s even better if you can find something with a little texture such as a Bucatini or Mafaldini.

I also updated the measurements for this recipe after watching Stanley Tucci’s CNN series in which he interviews legendary chef Kotaro Noda of Rome’s Bistrot 64. He recommends specifically a blend of 70% Parmesan / 30% Pecornio which I find to be a great measurement to use.

Instant Pot Molten Chocolate Cake

Sun, 23 Sep 2018 00:00:00 GMT

Molten chocolate cake was made famous at french restaurants like Jean Georges- they are characterized by a firm exterior with a gooey chocolate center when you break into them. It’s difficult to get this level of nuance with an oven, but using the steam function on your Instant Pot makes this a fairly quick and easy dessert to throw together.

I’ve scaled the recipe down to make about 2 small ramekin desserts at a time, but you can make more and refrigerate the batter if you have leftover.

Melted Chocolate

Sun, 23 Sep 2018 00:00:00 GMT

A double boiler, water bath, or bain-marie is the easiest way to melt chocolate on a stove. By not applying direct heat to the chocolate, you don’t risk burning the chocolate or having it clump up.

You can buy special pots that let you do a double boil method, or you can find a large heatproof bowl that is wider than your saucepan (that’s the method I’ve pictured here).

Poached Cod in a Fennel Tomato Saffron Broth

Sun, 23 Sep 2018 00:00:00 GMT

Mark Bittman published a simple guide to cooking fish in a variety of ways. While I’ve used cod in this recipe, he notes specifically that you can use “cod, catfish, sea bass, halibut, grouper, tilefish, haddock, some form of snapper” and that the recipes should be largely unchanged regardless of the fish.

Of all the preparations I find the poached method to be the most consistent as it doesn’t really vary too much based on the thickness of the fish, or the heat of your gas stove. I’ve modified his recipe slightly and reduced the quantity of fennel and added some garlic and black pepper.

You can see my writeup of one of his other poached fish methods, such as in a Coconut Curry over Zucchini.

Dutch Oven

Sun, 23 Sep 2018 00:00:00 GMT

Enameled Cast Iron is a little tricky to recommend because it is a very expensive item, and it requires very specific care. You can’t use any metal utensils when stirring this pot, and it has to be cleaned by hand rather than machine washed.

That being said, nothing is better for braising meats, poaching fish, or making a soup.

Cleaning

Enameled cast iron should be cleaned with a gentle sponge. The enameled cast iron makes it so food should not burn or stick to the surface so as long as you aren’t using metal utensils you should be fine.

Removing stains

Over time, the light-enamel interior of the pot may discolor or stain. This is purely cosmetic, but it may affect your ability to monitor the browning of meats in the pan. If it gets to this degree you can fill the pot with a mixture of bleach and water (at a ratio of 1 part bleach to 3 parts water) and let it sit overnight.

Immersion Blender

Sun, 23 Sep 2018 00:00:00 GMT

An immersion blender like the Breville can serve a number of purposes and doesn’t take a lot of counter top space so it can fit a lot of needs in a small kitchen. You can use this one to chop vegetables, blend soups, or whisk batters. This is the best immersion blender I’ve used, because all of the food elements detach from the electrical elements so you can dishwash the important parts.

How to cook Brown Rice in an Instant Pot

Sat, 22 Sep 2018 00:00:00 GMT

Even though the Instant Pot has a “Rice” function, it is not suitable for brown rice as it cooks at a lower temperature setting. I use these timings above and the normal high pressure setting to cook perfect Brown Rice every time.

Rolled Oat Pancakes

Sat, 22 Sep 2018 00:00:00 GMT

I love pancakes and heard a lot about these “Viking Waffles” made to be high protein and with oat flour, which is higher in protein and healthy fats than other grains. It also happens to be gluten-free. Rolled oats are a great source of fiber and nutrients, and are linked with a reduced risk of heart disease.

Using ricotta cheese makes the pancakes incredibly fluffy and light.

It’s extremely easy if you have a food processor or a blender to throw these ingredients in and have a quick, healthy, and tasty breakfast with very little prep.

You can add other ingredients to change it up, like blueberries or chocolate chips.

Burmese Garlic Noodles Recipe - See Kyat Kyauk-Swe with Crispy Garlic Oil

Sat, 21 Jul 2018 00:00:00 GMT

Authentic Burmese Garlic Noodles

These Burmese fried garlic noodles (See Kyat Kyauk-Swe) are a beloved street food dish featuring wonton noodles tossed in aromatic garlic oil with savory seasonings. The crispy browned garlic is what sets the Burmese version apart from similar Vietnamese and Chinese garlic noodle dishes.

What Makes Burmese Garlic Noodles Unique

Unlike the famous Vietnamese garlic noodles served at restaurants like PPQ in San Francisco (which often include cheese and raw garlic), the Burmese version:

Browns the garlic until crispy for deeper, nuttier flavor
Uses traditional Asian seasonings (oyster sauce, soy sauce)
Features wide, flat egg noodles or fresh wonton noodles
Is completely dairy-free

Serving Suggestions

Enjoy these noodles as a flavorful side dish or create a complete meal by topping with protein. Char siu (Chinese barbecue pork) is traditional, but you can also use:

Grilled chicken
Pan-seared shrimp
Stir-fried tofu for a vegetarian version

More Burmese Recipes

For more authentic Burmese cuisine, explore Burmese Rainbow Salad or Ono Kyauk Swe (Burmese chicken curry noodle soup). These recipes showcase the vibrant flavors and unique cooking techniques of Burmese cuisine.

Easy Chia Pudding

Fri, 20 Jul 2018 00:00:00 GMT

Chia seeds are high in fiber and anti-oxidants, and add a great bit of texture to a mixture of yogurt and almond milk. They can be prepared in advance and make a quick and easy healthy breakfast. I was sent this recipe from a friend based on Giada De Laurentiis’ recipe from Food Network magazine and modified it to use a little less maple syrup. I’m also using blackberries here but you can use any fruit you like.

I like to buy the prepackaged almond milk and yogurt containers so I can just mix everything together without having to measure very much.

Fried Garlic Chips and Garlic Oil

Wed, 18 Jul 2018 00:00:00 GMT

This recipe is for fried garlic chips, a garnish for many burmese dishes, and also produces a fragrant garlic oil which can be used as a dressing in many burmese salads and noodle dishes.

Char Siu (Chinese Barbecue Pork)

Tue, 17 Jul 2018 00:00:00 GMT

Char Siu barbecued pork is a staple of chinese cooking. You can eat it as an appetizer or as a component in a noodle or fried rice dish.

Chamomile Hot Toddy

Mon, 16 Jul 2018 00:00:00 GMT

This is a cocktail described by London-based cocktail artist Bobby Hiddleston to provide a mildly alcoholic drink to aid sleep quality. Chamomile is often used for its calming effects and has general health benefits, and the combination with a hot whiskey cocktail adds to the mildly sedative effects. More importantly, it tastes good!

Bread Pudding

Wed, 11 Jul 2018 00:00:00 GMT

I’m not usually a fan of making dessert as the recipes usually have to be extremely precise and don’t allow for much improvization. I like bread pudding because the recipe is pretty forgiving and allows for a lot of different customizations.

Usually a bread pudding recipe calls for raisins, but I prefer to use dried blueberries. I also prefer to use almond milk to regular milk, just because I always have it on hand and it adds an interesting flavor.

Potato Fried Rice

Wed, 11 Jul 2018 00:00:00 GMT

Fried rice is an extremely flexible recipe that can accomodate many different types of meats and leftovers. I made this recipe with ground pork but you can use any ground meat, or even whole shrimp.

The preferred type of rice is actually leftover rice that has been cooked the day before. If you do cook fresh rice to make this recipe, you want to reduce the water slightly so the resulting rice is slightly dry.

This variant is one my uncle came up with that adds thinly sliced potatoes to add texture and variety to the dish, however non-traditional.

Beef and Broccoli

Sat, 07 Jul 2018 00:00:00 GMT

Beef and Broccoli is a staple “American Chinese” dish, and while it’s not terribly authentic, it is a quick and tasty dish that highlights the stir-frying technique commonly associated with Chinese style wok cooking.

The trickiest part of this dish is to keep the ingredients moving over high heat and to make sure that the two primary ingredients are both correctly cooked. Adding an element too early or late will result in one of the ingredients being over or under-cooked.

I add almond slivers at the end to add a bit of crunch, and I like to garnish with a spicy element, such as crushed red peppers, or a spicy flavored salt.

Summer Vegetable Pasta

Thu, 05 Jul 2018 00:00:00 GMT

This is a light pasta dish with no sauce, but flavored through bacon fat, and bright summer vegetables.

Kiam Chai (Pickled Mustard Greens) Soup

Tue, 26 Jun 2018 00:00:00 GMT

This is a great homestyle chinese recipe that can use any leftover poultry bones. The mustard greens provide a great texture and crunch and a sourness to balance the fatty duck broth.

Kyaukswe thoke (Burmese mixed rainbow salad)

Mon, 25 Jun 2018 00:00:00 GMT

My favorite traditional burmese salad is called Kyaukswe Lethoke, literally translated to “Noodles mixed with your hands”. The salad calls for a wide variety of shredded ingredients and is made much easier with the use of an electric food processor with a julienne blade, or a mandolin slicer. The key to this salad is the balance between sour, salty, spicy, and umami dressing elements. Traditionally this salad will use fish sauce for saltiness and dried shrimp powder for umami flavor, but these can be omitted to make the salad vegetarian, in which case I suggest adding a mushroom flavored salt to make up for both ingredients.

I love to make this salad for gay pride in particular and play up the “rainbow” elements of the dish. The red comes from the chili powder and the rice which is flavored with sriracha. The orange color will come from carrots, and I like to get multicolored carrots to add yellow and purple colors as well to expand the spectrum. Green will come from cilantro and bean sprouts. Blue/purple will come from red cabbage.

Tip: You can peel the potatoes easily by scoring the middle of the potato before you boil them (as seen here)

Cold Brew Iced Coffee

Sat, 23 Jun 2018 00:00:00 GMT

Steeping coarsely ground coffee in cold water overnight will create cold brew coffee, which produces a much less bitter and more nuanced and flavorful iced coffee than a traditional coffee brewed with hot water.

I’ve switched up my method to use the Zell Cold Brew coffee maker which can work with an 64-oz mason jar and makes the process of brewing much simpler and easier to manage. Even though I’ve included weights and measures here, I don’t actually measure anything I just fill up the coffee maker with coffee in the correct compartment and water to fill the mason jar, and the next morning I simply remove the Zell filter and rinse it quickly and I’m done.

Stir-fried shrimp with green beans

Sat, 02 Jun 2018 00:00:00 GMT

This is a healthy and simple stir-fry recipe my Mom used to make. You can make it with any variety of shrimp, including baby shrimp or prawns. The green beans can also be substituted for okra.

Foil wrapped Salmon with Spinach

Thu, 31 May 2018 00:00:00 GMT

This is an incredibly simple, healthy, almost zero-prep meal that can be made easily in about 30 minutes. The salmon packets can even be prepared and folded ahead of time so they can just go directly in the oven right before you’re ready to eat.

The cooking method is extremely forviging and flexible so this works with a variety of different fish and vegetables. I have used snapped asparagus spears instead of the spinach, and various different fleshy white fish in place of the salmon, and it always turns out great.

Savory Pumpkin Cake

Thu, 31 May 2018 00:00:00 GMT

Chinese turnip cake or “Luo bo gao” is a staple of Dim Sum restaurants. However, in my family the recipe was always made with pumpkin. The consistency of these cakes is much denser and firmer and I like to eat them almost like chips with a spicy dipping sauce such as Sriracha.

The cake can be sliced however you want. I usually slice in thin squares as pictured above, but you can change up the presentation and slice into large “fries”. as well.

Instant Pot Meatball Congee

Tue, 29 May 2018 00:00:00 GMT

I like to make this meatball congee for a homestyle, easy to make meal that is great when it’s cold out or when you’re feeling under the weather.

The meat can be pork, chicken, or turkey.

I use a ratio of 6 or 7 parts liquid to 1 part rice when I make congee with brown rice. With white rice the ratio should be closer to 8:1.

Short Rib and Sausage Ragú

Sun, 01 Apr 2018 00:00:00 GMT

This is another of the Frank Prisinzano recipes that I’ve sort of been able toscrape from his various Instagram or Snapchat streams. He usually refers to it as his ”Sunday Ragú” because it takes all day to cook. The meat can vary a lot, and if you’re using a fatty meat like Short Rib you will want to put the slow cooker on the higher temperature setting to really break down the connective tissue.

Frank calls for the use of “Passata Di Pomodoro” which is strained, pureed tomatoes. It is sometimes difficult to find at American supermarkets, so if you can’t find it, you can use a can of crushed tomatoes.

As you might notice, I love Frank’s pasta recipes, including this one as well as his Pasta with Peas, Cacio e Pepe, and his Broccoli Garlic Spaghetti.

Pasta with Peas and Puréed Tomatoes

Fri, 23 Mar 2018 00:00:00 GMT

Celebrated East Village Italian Chef Frank Prisinzano lovingly describes his “Pasta with Peas” lovingly on his tumblr and Instagram, but he doesn’t specify any measurements or timing as he does a lot of his cooking by feel. For us more OCD chefs, I’ve taken a stab at writing down measurements and timings that have worked for me.

The sauce is a chunky, rustic sauce with tons of flavor due to the long simmering time. I like to make this with Fusilli, but you can use Shells or any short pasta you like. If you use a Whole grain pasta, this meal is suitable for a low-blood pressure DASH Diet.

You might have noticed I love Frank’s pasta recipes, including this one as well as his Broccoli Garlic Spaghetti, Cacio e Pepe, and his Short Rib Ragú.

Barley Soup

Sun, 11 Feb 2018 00:00:00 GMT

When I have leftover chicken or turkey bones, either after Thanksgiving, or after ordering rotisserie chicken, I love to make this hearty soup.

Kung Pao Chicken

Sat, 03 Feb 2018 22:12:03 GMT

One of my favorite Chinese dishes to cook is not terribly authentic, but is delicious, and easy to make. Kung Pao Chicken is a takeout chinese special and if you cook it at home you can skip the sugar and reduce the corn starch that make it unhealthy to order out. I’ve adapted this recipe from Serious Eats and reduced the sugar and added sichuan peppercorns for more of the mala spice.

Stir frying in a wok requires extremely high heat and constant movement of the items to keep things from burning and to make sure that everything is cooked evenly. You want to chop all your ingredients to be roughly the same size so that nothing ends up undercooked or tough. I like to serve this over brown rice or quinoa.

One other tip is to make sure you try to use dark soy sauce, which has a much richer and more intense flavor than regular soy sauce. If you can’t find dark soy you can use regular soy sauce but you may need to add more sauce, to taste.

Sausage, Kale, and White Bean Stew

Mon, 22 Jan 2018 00:00:00 GMT

This is a quick meal that doesn’t require a lot of prep and can be easily prepared and cooked in about an hour, so it’s a great option for a busy weeknight.

Pot Stickers (Guo Tieh)

Tue, 09 Jan 2018 00:00:00 GMT

This isn’t a recipe as much as a way to document the precise cooking method I use for steam/frying frozen dumplings. Getting the right balance of crispiness and chewiness in a dumping requires some practice. The method I was taught to use is to first pan fry the frozen dumplings on a very high heat- the high heat will crisp the outside and prevent the frozen dumpling skin from melting gradually and ripping in the pan.

In New York City, I like to buy my dumplings at Lanzhou Hand Pulled Noodles in Chinatown, or at Fu Zhou dumplings in the Lower East Side.

White Chicken Chili

Thu, 28 Dec 2017 00:00:00 GMT

I love this recipe because it is simple, comforting, and builds a really rich, complex flavor with a small set of ingredients and a very quick cook time. I’ve used the Instant Pot’s pressure cooker setting to speed up the time and make the chicken super tender, but you can also make this in a normal stock pot or dutch oven, in which case you can just increase the chicken stock by 1 cup and increase the cook time with all ingredients from 10 minutes to 20.

This recipe is also friendly to the Low-Sodium, Low-Cholesterol and Dash Dietary Restrictions. Use Skim Milk instead of Heavy Cream and use garlic powder instead of salt for seasoning the chicken.

Spaghetti with Broccoli, Garlic, and Olive Oil

Sun, 17 Dec 2017 00:00:00 GMT

This is a dish I’ve enjoyed many times at Frank’s in the East Village. Frank Prisinzano, the chef himself, outlines some of the specific techniques he uses in his blog post here, and I’ve done my best to try and recreate the remaining steps here.

Why This Recipe Works

The key technique is creating a garlic broth (brodo) by adding reserved pasta water to sautéed garlic and olive oil. This emulsifies into a silky sauce that coats the pasta beautifully. The starchy pasta water is essential—never skip saving it!

This dish exemplifies the four elements from Samin Nosrat’s Salt, Fat, Acid, Heat:

Salt: From the pasta water and parmesan
Fat: High-quality olive oil creates richness
Acid: A squeeze of lemon (optional) can brighten the flavors
Heat: Proper sautéing brings out garlic flavor without burning

I recently read the cookbook/biography and really enjoyed the description of how those four elements are the key thing to think about when considering any recipe. The author, Samin Nosrat, breaks down all cooking techniques and recipes into their interactions with those four key ingredients. The book made me think of this specific dish in that it is so simple—it uses so few ingredients and steps that the four elements are showcased beautifully.

I love Frank’s pasta recipes, including this one as well as his Pasta with Peas, Cacio e Pepe, and his Short Rib Ragú. For another vegetarian option with garlic, check out my Olive Oil Garlic Parsley Pasta.

Ragu Bolognese Pasta

Thu, 14 Dec 2017 00:00:00 GMT

A good sauce is a simple combination of ingredients like ground meat, aromatic vegetables, and a base tomato sauce. If you have made the tomato sauce recipe I provided you can use that, but if not a store bought one will be fine.

Omelet

Mon, 11 Dec 2017 00:00:00 GMT

My recipe for an omelet is pretty standard and simple but I wanted to write it down so I could tweak and improve it.

I add pretty much any leftover vegtables or meat in this omelet, but it’s also good as a simple cheese omelet.

You can also check out my recipe for a French Omelette for a slightly different style of omelette.

Lasagna

Sat, 09 Dec 2017 00:00:00 GMT

I like to use the “no boil” lasagna noodles, but I’ve found that you can even use the normal lasagna noodles and not pre-boil them before making this lasagna. There’s enough liquid and time and heat to cook the noodles through even if you start with them dry.

I like to use a mix of smoked and fresh unsalted mozzarella to give a nice depth of flavor. For the grated cheese I’ve used pecorino but any blend of grated cheeses will work.

Marinara Sauce

Sat, 09 Dec 2017 00:00:00 GMT

A chunky, spicy tomato sauce is the base for many different Italian dishes we cook. This is a fairly traditional Sicilian marinara sauce - there’s no butter or onions in the sauce itself and the result is a bright tomato sauce with lots of flavor.

This sauce is a base ingredient in a lot of my other dishes including:

Crispy Pan Roasted Salmon

Mon, 04 Dec 2017 00:00:00 GMT

This is the quickest weeknight meal I make, I just grab salmon and maybe a bed of greens and I can have dinner on the table in about 15 minutes. I’ve adapted a lot of the technique from Serious Eats.

Pro-tip! Cooking an oily fish will make your cast iron smell and make everything you cook in it taste funny for a while! Deodorize the pan immediately after you use it by putting the empty pan on a medium hot stove for about 15 minutes (h/t Cook’s Illustrated).

Potato, Parsnip, and Egg Breakfast Hash

Sun, 03 Dec 2017 00:00:00 GMT

I had leftover potatoes and parsnips from the Lamb Stew I made the other day and decided to chop them up and make a hash for breakfast today. This is a great leftover dish cause you can just use most vegetables you have lying around on the weekend, for example I’ll add red or green bell peppers if I have them handy.

Bodega-style Bacon, Egg, and Cheese Breakfast Sandwich

Sat, 02 Dec 2017 22:12:03 GMT

The New York Bodega egg sandwich is a beautiful thing to see, and it’s easy to recreate at home. I recommend using a heavy cast iron skillet and a really thin, flexible spatula.

We add water to the egg mixture so it can spread very thin, similar to how you might make a crepe. We are going to fold the egg over on itself multiple times, and the desired goal is to get “lamination” so when you cut into the sandwich you will see the distinct layers of egg with the cheese and meat mixed throughout.

You can leave out the canadian bacon if you like, or add chopped up bits of crispy bacon instead.

More recently I’ve been experimenting with serving this on a whole wheat roll and I’ve been really pleasantly surprised by the texture, although the end effect is something different than what you’d find at a bodega.

Instant Pot Lamb Stew with Root Vegetables

Fri, 01 Dec 2017 00:00:00 GMT

This is a rustic french lamb stew that I like to make with large chunks of root vegetables. It’s hearty enough that it can be served as a meal on its own without bread.

I’ve gotten some ingredient inspiration from Food & Wine Magazine but simplified some of the preparation and made it usable in an Instant Pot which cuts the cook time down from 3 hours to just about an hour.

If you don’t have an Instant Pot, you can also use a dutch oven and simmer it on low heat on a stovetop or in the oven for 3 hours.

Dan Bauk Chicken and Rice

Wed, 29 Nov 2017 22:12:03 GMT

The Burmese dish Dan Bauk is very similar to the Indian Biriyani. While the chicken curry and rice are normally prepared separately and baked afterwards, I wanted to try making it in the Instant Pot. It’s also normally prepared in giant buffet portions, but this is scaled down to serve 6-8 people.

I’ve taken a lot of timing advice from articles like this one from Ministry of Curry and this one from Hip Pressure Cooking.

Baking Sheet

Wed, 01 Nov 2017 00:00:00 GMT

Baking sheets vary a lot- they are made of various materials and have different height rims. I prefer an aluminum baking sheet with a slightly raised rim- it traps liquids that might be in the cooked materials from spilling onto the bottom of the oven, and is easier to hold.

One note about aluminum pans is that even though they might be advertised as dishwasher safe, you should hand-wash them if possible as the dishwasher will badly discolor them. The discoloration doesn’t really affect the usability of the item though.

This one also comes with a cooling rack which is nice for resting cookies or meat on, or roasting something without having it rest in the drippings.

Cast Iron Skillet

Wed, 01 Nov 2017 00:00:00 GMT

A properly seasoned cast iron pan will have a dark shiny black surface that provides a naturally nonstick surface. The seasoning of a cast iron pan is a polymerized layer of oil that prevents food particles from sticking to the material of the pan. The seasoning is created by coating the surface in a thin layer of oil and then heating it in a hot oven until it dries. Once completed, the seasoning layer cannot be easily removed.

Normal Use and Care

If properly used and maintained a cast iron skillet will last a lifetime. Cooking acidic foods such as tomatoes, will deteriorate the seasoned coating of your pots and pans. You will want to use care in cleaning the cast iron after cooking- don’t soak it in water or the seasoning layer can be destroyed and the pan can rust.

Immediately after every use, I liked to quickly rinse the pan with water and scrub with a brush or coarse sea salt. Most people recommend not using soap in the pan as the emulsification can degrade the seasoning layer.

Reseasoning

Reseason your cast iron skillet periodically to restore the non-stick layer of polymerized oils. Rub the skillet with a thin layer of vegetable oil, if you use too much the oil will pool and get sticky. Place the skillet upside down in the oven at 400 degrees for 1 hour.

Slow Cooker

Wed, 01 Nov 2017 00:00:00 GMT

You’ll notice this is the same recommendation as my pressure cooker recommendation. The real value of a multipurpose device like the Instant Pot is the space-saving potential it has for a small New York Kitchen like mine.

A slow cooker is a great tool for a busy home chef. You can throw a lot of ingredients into the pot in the morning and set it to be ready when you get home from work.

In addition to the pressure cooker function, it also has a simple Sauté mode, which you will use because for a lot of these meat based recipes you will want to brown the meat before slow cooking. The multi-function ability of the Instant Pot to replace a traditional crock-pot, rice cooker, and pressure cooker make this the best slow cooker choice for a small kitchen like mine.

Pressure Cooker

Mon, 02 Oct 2017 00:00:00 GMT

Pressure cookers have long been staples in South and East Asian kitchens- by cooking at a higher pressure you can reduce cooking time on recipes that normally take a long time— beans and tough meats are both great candidates for pressure cooking.

I’ve used both electric versions and stovetop versions and they’re both great. I ultimately recommend the Instant Pot, which is good for both Slow Cooker and Pressure Cooker recipes, because it is a great space saver.

In my opinion, having used both this and a stovetop pressure cooker, an electric option like this is the best option because it provides multiple other useful function and is generally much easier to bring up to pressure and depressurize quickly.

Creamy Chicken Pasta

Mon, 15 May 2017 23:12:03 GMT

This is a clone of a recipe I’ve enjoyed at Ruby’s Cafe in SoHo. The goal is a garlicky cream sauce that doesn’t feel too heavy.

Instant Pot Beef Stew

Sun, 07 May 2017 23:12:03 GMT

This is a hearty beef stew that doesn’t require a lot of prep work. Using a pressure cooker like the Instant Pot cuts the cooking time in half.

If you don’t have a pressure cooker, you can use almost the exact same instructions, although instead of pressure cooking the liquid for 75 minutes, you can simmer it on the stovetop on low for 3 hours.

I originally started with Giada de Laurentiis’s Chicken Stew Recipe from the Food Network and modified the cooking time and some of the ingredients for beef, but I also highly recommend her version of the stew if you prefer chicken.

Blackened Brussels Sprouts

Sun, 07 May 2017 22:12:03 GMT

This is a simple side dish that never fails to please. The sprouts are a great, hearty side dish, a simple snack, or can even be a component in other dishes.

Blanching the brussels sprouts removes the bitterness but if you want to simplify you can skip that step and bake for an additional 5 minutes.

Chicken Tikka Masala

Sun, 07 May 2017 22:12:03 GMT

I love Chicken Tikka Masala and have found various versions of it for a slow cooker that I’ve adapted and tweaked from various original sources, including The New York Times, The Kitchn and SkinnyTaste.

Pasta Frittata

Sat, 06 May 2017 22:12:03 GMT

I’ve adapted this Mark Bittman NYTimes Recipe many times using either leftover pasta from previous dinners, or a box of mac and cheese from the cupboard.

The resulting frittata is a great breakfast dish or side snack- If it’s done right the egg should end up being soft and custardy and the pasta should be slightly al dente.

This dish is extremely versatile and works with a variety of leftover pastas, meats, or vegetables.

Fujian-style Stir-Fried Noodles

Sun, 23 Apr 2017 22:12:03 GMT

This is my Dad’s recipe for fujian style egg noodles that I’ve adapted to be easy to cook on weeknights. Though the recipe calls for ground pork you can substitute ground beef, ground chicken, shrimp, or tofu. It works best with fresh packaged egg noodles either from a Chinese or Japanese market.

Samin Nosrat

Wed, 29 Mar 2017 00:00:00 GMT

Samin Nosrat began her career at Alice Water’s famous Chez Panisse restaurant in Berkeley, California. She is a regular food columnist for New York Times Magazine and her cookbook Salt, Fat, Acid, Heat was adapted into a hit Netflix docu-series of the same name.

Carla Hall

Mon, 13 Mar 2017 00:00:00 GMT

Carla Hall began her career as a private caterer and went on to compete in the fifth season of Top Chef, where she distinguished herself as a strong competitor and memorable personality. She went on to host The Chew, a one-hour show on ABC discussing the food industry.

Giada De Laurentiis

Mon, 13 Mar 2017 00:00:00 GMT

Giada De Laurentiis is an American chef who rose to fame hosting the Food Network daytime cooking show Everyday Italian, for which she won an Emmy. She has also appeared on Iron Chef America and was a guest judge on The Next Food Network Star.

She owns several restaurants across the United States.

J. Kenji López-Alt

Mon, 13 Mar 2017 00:00:00 GMT

J. Kenji López-Alt has written for Serious Eats and The New York Times. His scientific food-lab approach is extremely approachable and makes his recipes some of my favorite to replicate at home.

Mark Bittman

Mon, 13 Mar 2017 00:00:00 GMT

Mark Bittman is a noted journalist and prolific food writer. His cookbooks are noted for their simple, approachable tone. He was a food writer for The New York Times and has also been a regular contributor to The Today Show and NPR.

Frank Prisinzano

Mon, 13 Mar 2017 00:00:00 GMT

Frank Prisinzano has been an iconic presence in the New York food and music scene since the 90s. His restaurant Frank is a staple of the East Village, and one of the best casual Italian restaurants in the city.

His recipes are defined by their rustic Italian style and rely on the simple composition of classic ingredients to create bold and hearty flavors.

He doesn’t formally publish his recipes but he has an amazing presence on Instagram and Tumblr, and often shares live videos of him preparing his classic Italian dishes while still showcasing his improvizational, spontaneous nature.