Crispy Spam is served on top of white rice with eggs, onions, and broth in this Japanese-American rice bowl.
Satsuma mandarins are eaten frozen traditionally in Japan for an icy low calorie treat. Substitute clementines for a healthy snack here in the states!
Mexican chocolate, dried red chiles, and plenty of cinnamon flavor caramels for a treat inspired by those found south of the border.
Tostilocos, a Mexican street food consisting of tortilla chips topped with chamoy sauce, hot sauce, cucumbers, jicama, Japanese peanuts and more, gets an update by using Nacho Cheese Doritos instead of plain Tostitos.
Traditionally eaten by Japanese American families on December 31st to end the year, toshikoshi soba is a delicious send-off to 2013.
Katsudon: a tasty rice bowl featuring a crispy crackly fried pork cutlet with a broth bursting with umami and onions, and everything covered with a luscious blanket of egg.
Homemade turkey stock, leftover roasted turkey, and golden hominy provide the base for this light and clean winter soup.
Persimmons, Asian pears, and pomegranates shine in this seasonal fruit salad.
One of Japan's favorite comfort dishes: tonkatsu (a deep fried pork cutlet) is served with rice and a generous portion of karē, Japanese curry sauce.
Green tea flavors easy-to-make shortbread for a Japanese twist on a favorite cookie.
Tangy and sweet with just a handful of ingredients, this slow cooker lemon chicken recipe is easy to prepare on a busy workday.
Coffee, black tea, and condensed milk come together for an icy treat that's perfect for cold weather.
Tamago kake gohan, which literally means "egg over rice," is a Japanese dish where raw egg gets mixed into steaming hot rice, turning the egg into a rich creamy sauce. This version takes garlic and curry powder to make a delicious karē version!
Ciabatta rolls, fresh heirloom tomatoes and basil, and balsamic vinegar come together for a hearty sandwich that is great for hot summer weather.
Unsweetened black tea meets lemonade for the perfect not-too-sweet ice pop for the end of the summer.
Hatch chile season is in full swing! In these cornsticks, roasted Hatch chile and smoked cheddar lend a spicy smoky flavor to piping hot cornbread!
Tamago kake gohan literally means "egg over rice" and it may look strange to a western audience, but it is actually very popular in Japan for breakfast. A raw egg gets mixed into steaming hot rice, turning the egg into a rich creamy sauce.
Perfect for when it's too hot to turn on the oven, itawasa is quick and an inexpensive alternative to sashimi. Slices of kamaboko are served with soy sauce and wasabi for an easy appetizer or component of a cool meal for summer.
Perfect for strawberry season, ripe strawberries are coated in a thin crunchy layer of candy for this traditional Chinese skewer.
Kumquats, sour citrus the size of a grape, are candied in a simple syrup to create dark orange jewels.
Homemade ochazuke cannot be beat for simplicity and comfort. Leftover rice gets topped with salmon, rice crackers, and nori before green tea is poured over everything for a fast treat.
Squares of mochi are grilled and then coated in a mixture of sugar and kinako. Kinako is nutty and delicious powder made from roasted soybeans.
A Japanese New Year celebration staple, Ozoni is a soup filled with toasted savory mochi. This simple recipe is easy to make all year round and is said to bring luck in the new year.
Romaine lettuce tossed in a sesame miso dressing and topped with ginger snap pork, grilled rice balls, and fresh veggies.
My mother loves Starbucks' Cranberry Bliss Bars, but she's developed a wheat sensitivity. For the holidays, I am attempting to use an alternative flour and make a wheat-free copy cat for her to enjoy.
Question is, what do you guys think would be the best alternative flour to use? I have no experience with other flours, so I was hoping for some input.
I was thinking maybe spelt flour, because I know that is an ancient relative of wheat and might be the closest in texture. Looking at the market, they have so many flours: amaranth, potato, rice, spelt, and more!
Delicious drop biscuits—quick and easy to make—are stuffed with scrambled eggs loaded with melted mozzarella cheese, a touch of feta, and plenty of fresh dill. On the surface, this may seem like a lot of work just for breakfast, but it actually couldn't be easier to prepare.
High in protein, low in cost, and easy to work with, tofu has endeared itself to eaters across the globe. But with the dizzying array of tofu types out there, it's worth learning your soft silkens from your medium blocks. Here's a guide to identifying, shopping for, and preparing over a dozen different kinds of tofus.
Is there anything worse than reaching for that frosty glass of lemonade on a warm day, only to find a recently-airborne critter doing the backstroke in your drink? Well, yeah, I can tell you what's worse. Taking a gulp, then realizing there was a swimmer in the pool. A sports bottle or an insulated travel mug with a lid solves the problem when it's just you in the back yard, but when you're hosting a barbecue, maybe you'd like something a little more festive for the mojitos and margaritas. Enter the Sip & Straw
Ketchup, mustard, relish...boring. There are so many more ways to top hot dogs than with just those condiments. Here are eight great topping ideas to try the next time you grill up some dogs.
Incorporating more fish into your diet is entirely possible when there are nearly as many ways of preparing it as there are, well, fish in the sea. We've collected 21 of our favorite recipes that will show you how to grill it, fry it, steam it, sauté it, and more. See them all after the jump!
We Brits love little squares of things on bone china plates served of an afternoon following a game of cribbage. We love puddings that steam like a behemoth emerging from a sauna, made from beef fat, treacle, and shrivelled fruit. We love sugared, crunchy things from packets. It's no overstatement to say tea and biscuits are our actual lifeblood.
Hunks of creamy white goat cheese are scattered like clouds over warm pear slices and a whole wheat crust. Sound good? Go for it—this delicious tart is easy to make.
We love a soft, silky runny yolk, especially come spring. In fact, we've pretty much come to a unanimous conclusion that everything tastes better with an egg on top. From fried to poached, we've got 40 inspired variations to keep you properly doused in yolks all season long.
Think ice cream has to be a production to make? Think again. Here's an ice cream base so easy you don't even need to cook it.
This is adapted from the traditional off the package recipe, but I've substituted marshmallows for the sugar and corn syrup and 72% dark chocolate for a less sweet and more intensely chocolate-y and peanut buttery Scotcheroo. Creamy peanut butter can be substituted for chunky, if desired.
This is a simple chess pie with a double dose of malt in the filling, thanks to malt syrup and malt powder. An optional malt-flavored whipped cream topping is suggested, which is a great idea if you plan to eat this pie solo.
You heard right. These are the easiest doughnuts you'll ever make. Perhaps even the easiest dessert. Certainly the dessert with the highest deliciousness to effort ratio. Get ready to impress your guests.
This variation is one of the fanciest of my panna cotta recipes. It pairs the tropical flavor of coconut (which is my go-to at the end of winter when I'm so tired of apples, pears, and citrus fruits) with a bright fuschia-colored layer of hibiscus gelee and little gems of pomegranate seeds.
There are many homey Chinese recipes based on simply steaming silken-style tofu and topping it with a simple sauce of sautéd meat with a light gravy. I wondered what would happen if I replaced that meat with some spicy Italian-style sausage from my local American supermarket. It works shockingly well. Here's how I make it.
In attempt to banish the late-winter doldrums, we've rounded up 17 transportive desserts that make use of creamy coconut, tangy pineapple, and other tropical fruits and flavors. They're a little bit of sunshine you can taste, even when you've forgotten what the touch of warm summer rays feels like.
When the leaves begin to turn brown and the evenings get darker, simple, hearty casseroles like cottage pie start to grace supper tables. Originally a way to use up scraps of meat leftover from a previous meal, cottage pie is now more commonly made with ground meat, but sometimes made with something braised.
Bangers and mash are a public house classic, some fatty sausages with buttery potatoes perfect for soaking up an afternoon's worth of ale
No matter the nature of your St. Patrick's day traditions, great food is an absolute must. From classic (and not so classic) soda breads to stout-battered onion rings and corned beef galore, we've gathered 24 of our favorite Irish-inflected dishes and cocktail recipes to keep you well-fed and in high spirits all day long.
A sweet and mildly spicy sauce that's the traditional accompaniment to Korean-style fried chicken.
Though I never went through a rebellious stage, where I took up vices like drinking and drugs, I have gotten in trouble in the past for smoking. Smoking fish and meat, that is. The first time I tried smoking a fish in a wok, the fumes from the kitchen crept underneath my front door and attracted the ire of my passing landlord, who wasn't even the least bit assuaged by offerings of smoked cod perfumed with the scent of charred jasmine tea and jasmine rice
A combination of smoked haddock, fresh cod, and a few shrimp, layered with green peas and hardboiled eggs and finally topped with smooth mashed potatoes—this traditional pie makes for a wonderful fall and winter meal.
It's about time for smoked fish to move beyond the bagel and become a more regular fixture in mains, sides, and other bites for the brunch spread and beyond. This special food is a great tool for making dishes memorable and giving them a distinctive flavor.
When it comes to cheese infused apple pies, cheddar isn't the only game in town. This Pushing Daisies inspired pie pair the tartness of Granny Smith apples with nutty Gouda cheese.
This recipe is a twist on the popular chocolate haupia cream pie popularized by Ted's Bakery on O'ahu's North Shore. Unlike the Ted's pie, this version whisks 72% cacao dark chocolate directly into the haupia and serves it up in a chocolate graham cracker crust.
If you like Almond Joys, you're going to love this take on the classic magic bar. A chocolate wafer crust is filled with mountains of chocolate chips, coconut, and almonds.