Sakezuke Miso-Maple Chicken Thighs with Roasted Carrots

sake-lees-miso-chicken and carrots

When you make sake, what's left over are the lees – bits of steamed sticky rice mixed with koji, the bacteria used to ferment the rice into alcohol. Like juicing, you end up with tons of this stuff. And like juicing, it'd be a shame to throw it out. It's full of all sorts of … [Read more...]

Sweet-and-Sour Meatballs (The Easy Way and the Complicated Way)

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Me: "Do you have ground lamb?" Friendly Guy at Boucherie de Tours: "Sure." Me: Turkey? FGBT: "Breast or thigh?" Me, realizing they grind everything to order and appreciating that the butcher even cares to ask when most ground meat is a mix of whatever fatty bits are … [Read more...]

What Do I Do With That Zucchini?

Zucchini-Tomato Tiau

If you're like me, zucchini have taken over your life. Maybe you don't have a community garden plot with four enormous zucchini plants, blossoms so big you thought they were squash and baseball bat-sized green summer squash hiding under thick green branches and enormous lily … [Read more...]

Seared Duck Breast with Orange and Star Anise

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Don't be intimidated by duck breast. All it needs is a good spice rub and a quick sear followed by a little rest from the exertion and you've got yourself a restaurant-quality meal for half the price. The orange and star anise sauce is just the icing on the cake. And sure, duck … [Read more...]

Summery Sweet Potato and Arugula Salad

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Do you ever crave sweet potatoes? I'm not talking, "Oh, I think I'd like a sweet potato, perhaps." I'm talking a physical need for a sweet and soft, creamy and warm sweet potato, steamed and drizzled with lemon, baked with chile pepper flakes and paprika or roasted with … [Read more...]