My wife came home the other day with some ridiculously good, but insanely expensive, jarred citrus olives. This, of course, led me to think about just making our own. So, I did. They’re good, to give credit to Bon Appetit’s base recipe, but the citrus flavor didn’t come through as much as I hoped. I’ll…
Bacon and Cheese Korokke
Croquettes, or “korokke,” as the Japanese have evolved them, are delicious little breaded and fried potato bombs. From my experience, the Japanese versions of croquettes are outstanding. These would be considered Japanese korokke, as opposed to a French croquette, because korokke are typically potato and meat filled, as opposed to the generally béchamel-filled croquette—or so…
Japanese Kakuni-flavor Chicken Wings
Cooked in seasoned coconut milk, these wings are really good. This recipe is a hybrid of a type of rendang—a slow-cooked type of Asian reverse curry—and the slow-simmered Japanese kakuni flavor profile. “Kakuni” can be literally translated as “cube simmered,” as in buta-no-kakuni. So, this is basically chicken wings cooked in seasoned coconut milk until…
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