June 9, 2013 – June 15, 2013

Cottage Cheese Pie

The real beauty of this recipe is its ease and versatility: it's simple to whip up, and can be eaten as a celebratory dessert, a breakfast snack, or a teatime treat. More

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook. More

Oatcakes

Though these oat-based yeast pancakes may appear lacy and delicate, they're actually quite satisfying and substantial. They're traditionally stuffed with savory ingredient like eggs, sausage, and ham, but they can also be loaded with syrup and filled with jam. More

Ramen with Chashu Pork from 'Hiroko's American Kitchen'

Like many big city serious eaters, I enjoy probably more than my fair share of ramen. Until this week, all of these sips and slurps were at restaurants or food trucks; even though I cook almost everything for myself, ramen has always seemed like a dish best left to experts with plenty of time to tend a long-simmered broth. However, when I opened up Hiroko Shimbo's new cookbook, Hiroko's American Kitchen, and saw not one, but two recipes for the noodle soup, I knew I needed to give it a shot. More

Gluten-Free Skillet Flatbread

If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand. More

Traditional Braised Daikon from 'Hiroko's American Kitchen'

Hiroko Shimbo's braised daikon recipe is one of the few strictly Japanese recipes in her new cookbook, Hiroko's American Kitchen. The dish is a simple appetizer of daikon "slowly bathed" in kelp stock and topped with Shimbo's spicy miso sauce. The sauce—a blend of aged miso, sugar, mirin, sake, lemon juice, and red pepper flakes—provides rich, tangy contrast to the subtle, earthy flavor of daikon. More