This is a recipe for a seasoning blend that I reverse-engineered and tweaked from a popular salmon rub by Tom Douglas. There’s a ratio to the ingredients that can be used to scale this up or down. I’ll use tablespoons here, but you should see the ratio of ingredients: 1 Tbsp coarse kosher salt 1 … Read more
Years ago Uwajimaya used to have a little rack near the check-out area that had free recipe cards for a variety of Asian dishes. This is one of the recipes that I picked up there. It is a very simple recipe, with few steps, but it has a ton of flavor. I find that it … Read more
This is one of my favorite recipes, because the sauce is super simple and super versatile, it’s nearly impossible to ruin, but it relies so much on your judgement. The more you hone your palate and your cooking instincts, the better this dish becomes. Cook time: 45 minutes Preparation steps: Cut an onion in half … Read more
This recipe is not meant to be a prescriptive list of ingredients, but more loosely about the technique itself. Use bone-in, dark meat for this recipe and it should result in tender chicken that readily falls off the bone. Not recommended for boneless chicken or chicken breast. The vegetables make it a great one-pot meal … Read more
This is an Italian celery soup that I stumbled on years ago when I inexplicably had a surplus of celery and no idea what to do with it. The bacon and tomato paste give it lots of umami and the rice makes it hearty enough to stand as a meal on its own. Cook time: … Read more