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I cook chicken once a week and I try to always come up with a new flavor profile and ingredients. The pancetta really gives it a great depth of fl...
Matzoh balls are most likely served on every jewish table during passover, and not to mention every serious dinner year round. It occurred to me th...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
My version is a bit of a mish-mash, a jumble-aya if you will. It's definitely more Creole than Cajun since it includes tomatoes, plus okra just bec...
Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...
An easy way to warm your home, this meal is one for busy nights where all I want to do is have a glass of wine and not think of doing dishes. The s...
Roasting chicken first and then braising it in the oven with sautéed vegetables makes for the best chicken soup. The oven gives the chicken a rotis...
Here is my take on a dish I grew up eating with my brother and mom back home in San Francisco. Nowadays with a young son I don’t always have time ...
I don’t argue with Justin, since he’s a big, tall guy—but more so because he’s a great chef who has learned to embrace spices in a variety of cuisi...
Growing up my Japanese mom would occasionally make a full Thanksgiving dinner when it wasn't Thanksgiving, which was always a nice surprise. We wer...
Ayala, which contains the classic combination of salt, pepper and rosemary—is a trio that always tastes great with chicken. Here it flavors both th...
When you make chicken every week you need to think of some new flavor combinations or else you get some funny faces from your family members! I lo...
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