December 8, 2013 – December 14, 2013

Kamo Nanban Soba From 'Japanese Soul Cooking'

Tadashi Ono and Harris Salat proclaim that this duck and soba dish in their new cookbook, Japanese Soul Cooking, is one of their favorites. What's not to like? Hot soba noodles are served in a warm dashi and soy broth with slivers of perfectly cooked duck breast and green onions fried in duck fat. A final dollop of wasabi is a key accent, brightening the flavor of the rich bird. Best of all, it's an impressive-looking dish that isn't much harder than boiling a pot of noodles. More

Gingerbread Nanaimo Bars

This version of the Nanaimo bar is dressed up for the holidays with a gingerbread base and a "blonde" white chocolate topping. The spicy gingerbread works superbly with the classic Nanaimo bar filling, which is made with Bird's custard powder, an ingredient which can typically be found in the International aisle of grocery stores (with the British imports). These bars are very sweet, very rich, and very perfect for holiday parties or cookie exchanges. If you feel like overdoing it in a very pleasurable way, go ahead and pair them with eggnog. More