Gazpacho gets an update with the addition of grilled shrimp and garlic croutons.
June 9, 2013 – June 15, 2013
This breakfast mash up takes basic skillet potatoes to the next level with the addition of gooey soft-cooked eggs and melted cheese. Shredded cheddar is tossed with the potatoes and onions and toasts along the bottom of the skillet, giving you plenty of golden brown cheese.
An intoxicating juxtaposition of flavors, including spicy and salty lime dressing, sweet pineapple, nutty cashews, and lightly smoky duck, make this a salad of the highest order.
Bright pickled vegetables make for a bracing, refreshing salad that goes great with grilled meats.
Root beer plus vanilla ice cream all in one scoop.
In the spirit of continuing to adapt traditional Japanese dishes to contemporary American palates, Hiroko Shimbo has created a twist on the Japanese cooking technique known as namban. Here, she infuses sweet curry flavor into boneless, skinless chicken thighs that are pan-seared and then baked.
Fresh grilled pineapple pairs perfectly with mint and lime. Adjust the amount of sugar according to the sweetness of your pineapple.
Smoky, but not overpowering, fresh tomatoes and lime juice keep this chili-spiced cocktail bright and refreshing. It's perfect for brunch on a hot summer day.
Tangy tamarind soda adds a surprise twist to this grilled peach and bourbon drink. The soda and peaches are just sweet enough that no extra sugar is needed.
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.
This hearty frittata is filled with broccoli florets, tomatoes, fresh basil, and creamy ricotta.
A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli.
Refreshing and tangy, this lightly flavored juice will keep you happily hydrated on hot summer days.
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.
Olives, capers, and anchovies give this quick and easy tomato sauce a robust salty and briny character that goes a long way toward flavoring a plate of pasta.
Classic Carbonara contains just a few ingredients and takes mere minutes to prepare. When properly executed, it's rich, creamy, and truly satisfying.
Crackly and shiny on the outside, molten chocolate on the inside.
Served alongside a simple green salad, these savory mushroom pancakes make a satisfying, not-too-heavy summer dinner.
Like jiggly squares of summer sunshine, lemonade jelly from Bakeless Sweets packs a sweet punch softened by a vegetal kiss of basil.
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.
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.
Asparagus sautéed with shallots, chili flakes, and rendered pancetta. Served with a few eggs flashed under the broiler until soft-cooked make this into a complete, quick, single skillet meat.
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.
Crisp, bubbly pizza soaked in clam juice with fresh clams, mozzarella, romano, olive oil, and a hint of red chili heat.
I've dubbed this gorgeously rich, moist cake The Dark Knight, as it's a tall, glowering tower of triple chocolate intensity.
I've long been a fan of bagna càuda, that magical Italian elixir of anchovies, garlic, and olive oil. I figure that almost any ingredient can be made better by dragging it through the potent sauce. But seeing its name in a Japanese cookbook was, frankly, a bit of a shock. Japanese plus Italian? I had to try it.
Tart roasted rhubarb compote is a lovely alternative to pure maple syrup. Whole wheat flour with a little roughly ground oats thrown in make fluffy, tasty pancakes.
Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita.
With a mantle of superdark caramel enrobing al dente grains, Bakeless Sweets Salted Caramel Risotto is rice pudding's sexier sister.
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.
Apricots are halved and topped with a brown sugar, oat, and almond streusel then baked in the oven until juicy. Serve them warm alongside yogurt for an easy breakfast.