I’m a sucker for Peruvian cuisine but I always tend to gravitate towards the same dishes. Okay, I’ll be honest – the same one dish: lomo saltado. The sirloin strips stir-fried with soy sauce, vinegar, and spices and stir-fried with onions, tomatoes and French fries is one of my all-time favorite meals so it’s hard [...]
I’ve seen recipes for simmered spinach in dashi in innumerable Japanese cookbooks before, but it wasn’t until recently that I considered using Swiss chard in place of spinach. The results were delicious and I’ve since discovered that any mild leafy green goes well with this simple dashi-based sauce. Dashi is a type of stock used [...]
I’ve been on a tofu kick lately, and I can’t think of a better way to cook it than with mushrooms. Both are rich in protein and lend this dish a rich, meaty flavor despite having no meat at all. This Japanese rendition, adapted from Izakaya: The Japanese Pub Cookbook, is wonderful on its own [...]
Linguine con vongole is about as quintessentially Italian a dish can get, right? But with a few tweaks and the simple addition of nori seaweed, green onions, and soy sauce, this classic meal takes on a whole new dimension. It’s by no means authentically Japanese, but it’s delicious, briny, and loaded with umami flavor. Oh, [...]
There are a million versions of fried calamari and it’s ubiquitous on just about every other restaurant menu. Still, a well-made plate can be absolutely delicious, especially if the calamari remains tender. I adapted my version of this classic from a Jose Andres recipe; it was originally published in his Made In Spain cookbook as [...]