Stroganoff is one of those foods that have transcended geographic and culinary boundaries, like spaghetti with meat sauce or fish and chips, it’s become a dish that’s enjoyed around the world. Unsurprisingly this also means that there are dozens of local adaptations of the dish, with some versions including ingredients like shrimp and soy sauce! Even within Russia, where the dish is from, it’s come a long way from the original recipe found in the 1871 edition of A Gift to Young Housewives, which called for floured beef cubes sauteed and paired with a sauce made from mustard, bouillon and a bit of sour cream (without tomato, onions or mushroom)....

Both are good, but when faced with a choice, my vote goes to the simple roast pork, if for no other reason than the crispy, crackling skin. Because it’s roasted at a low temperature for hours, the meat is basted with the rendered fat, and the tougher connective tissue breaks down into soft gelatin, making the meat even more moist. With the delicately complex flavor of Chinese five-spice powder complimenting the rich, juicy meat and crispy skin, this roast comprises a simple feast, accompanied by steamed rice and a piquant dipping sauce....

Autumn is the spawning season for salmon and trout; when they return to the rivers they were born in, bellies packed with eggs. If you go salmon fishing or live in an area where salmon spawn, you may have seen vibrant orange skeins of salmon roe for sale at your fish market. In this ikura recipe, I’m going to show you how we separate, clean, and cure fresh salmon eggs in Japan to transform the dull orange sacks of roe into the vivid orange gems of ikura served at sushi restaurants....

This summer, I spent a few weeks cooking at a mountain retreat for some of the top names in business and politics. The team I was working with was awesome, and despite an impressive line-up of guests, the first week went off without a hitch. The guest list for the second week was equally impressive, but there was one name that stood out. This is a guy that’s been king of the hill in both the private and public sectors, and someone most of you have probably seen in the news at one point or another....

Why This Recipe Works? The key to light and crispy tempura is to minimize gluten formation in the batter. This is achieved by: Keeping all of the batter ingredients very cold Using a mixture of low-gluten cake flour with potato starch Mixing the batter as little as possible This tempura batter has a high moisture content, which will cause the water to vaporize on contact with the oil and puff it up into a feathery crust....

While making the passionfruit granola this afternoon, the apartment filled with the aromas of a lush tropical garden and I soon found myself being whisked off to a warm steamy jungle with unfamiliar foliage and intoxicating aromas. This dish is the product of my mid afternoon day dream and while it’s not authentic to any place in the real world, it was the national dish in the land of my dreams....

Other Chicken Stew Recipes Japanese Chicken Curry Thai Green Curry Chicken Paprikash Chicken Stroganoff 📖 Recipe

I know… the middle of summer isn’t really the season to be braising pork belly, but forgetting the soaring temperatures for a moment, this was so good I couldn’t wait until the cooler months to share this with you. I mean look at that photo, and tell me you’re not tempted to get your Dutch oven out of storage. The glaze skirts the perfect balance between savory and sweet thanks to the addition of some Asian pear, and the heat from the gochujang is present but not overpowering....

Whether it’s lox, or salt cod, humans have been preserving fish using salt for hundreds of years. While the methods and seasonings may vary, the basic idea of curing is to use salt to draw out water from the fish through osmosis. In the same way that dried fruit resists spoiling, reducing the water content of fish also slows the growth of microbes. The salt left behind further inhibits the growth of bacteria by drawing out water from the microorganisms themselves....

Here in Japan, good fish is a given, so the best sushi restaurants differentiate themselves based on the quality of their sushi rice recipe. The best sushi rice teeters the line between tender and firm, and the individual grains of rice stick together without being gluey or gummy. The seasoning gives the rice a balance of tangy, sweet, and savory tastes without distracting from the other ingredients in the sushi....

I decided to kick autumn off this year with a delightfully rustic French braise: Poulet à la Moutarde. While French food is notorious for being laborious, this dish only takes about 15 minutes of actual work. The rest of the time is spent in the oven morphing a few simple ingredients into one of the most unexpectedly delicious meals I’ve had in a long time. The original dish, Lapin à la Moutarde is made with a cuter, furrier critter than chicken, but the last time I did a recipe using rabbit, I was subjected to an endless stream of abusive comments....

📖 Recipe

Broccoli Beef originates from a Chinese dish called _Gai Lan Chao Niu Rou _ (芥兰炒牛肉) or Chinese Broccoli Fried Beef, but since early immigrants could not find Gai Lan in the US, American broccoli became an easy substitute. With the florets ability to absorb the flavors of the beef and sauce, the stunning contrast of colors, and a vaguely healthy aura, it’s no surprise that this dish now graces the pages of almost every Chinese-American restaurant....

Why This Recipe Works? Oil blanching these Chinese green beans before stir-frying cooks them through in seconds while preserving their vibrant green color and tender crunch. Roughly chopping the garlic allows the smaller pieces to caramelize and get crispy while the bigger pieces become sweet and creamy. Doubanjiang is a Sichuan chili paste that includes fermented broad beans (fava beans). This makes it rich in umami, allowing you to season this garlic green bean stir fry with just one condiment....

The rich, velvety soup is reminiscent of a New England clam chowder in its creaminess, yet it doesn’t contain a drop of dairy. Its lush texture and earthy aroma come from the soy milk and miso broth, while big chunks of salmon belly add the fat that will have you convinced this soup is brimming with butter and cream. Tender turnips and carrots provide sweetness and texture, while the scallions give the soup a vegetal bite of spring green....

You’d think after my recent ramen post (which was nearly a decade in the making), I’d be done with insanely time consuming Japanese food for a while, but I couldn’t resist the urge to share with you the New Year’s food of my people (that, and this project started off as a misguided effort to save some money.) Osechi Ryori_ (お節料理) is a subset of Japanese cuisine made up of dishes that are traditionally eaten on Oshogatsu (New Year’s)....

After moving out to the East Coast, where it’s almost impossible to find a decent taco, but Ropa Vieja and Chatinos abound, I quickly became enamoured with la cocina Cubana. Mild and comforting, yet with such a vibrant array of textures and tastes, eating Cuban food made me feel alive on dreary days in the concrete jungle. Fast forward a couple of years and I traded in one big city for another, located on the other side of the world....

The most common version is seasoned with a soy-sauce-based marinade, but salt (shio) Karaage is another popular variation that highlights the savory flavor of the chicken. It’s a sublimely light and refreshing dish with garlic, pepper, and a squeeze of lemon juice, perfect for summer. There are a few tricks to ensure your chicken is packed with juicy umami and ultra-crisp, so keep reading to learn how to make the best Karaage....

Here’s my technique for making an easy Vanilla Caramel Sauce. For your pittance of effort, you’ll be rewarded with about a cup of insanely flavorful vanilla caramel. In my case, I had about a cup in the pan, but by the time I transferred it to a jar about a quarter of it had not-so-mysteriously disappeared into my mouth:-) The addition of a whole vanilla bean really takes this sauce to the next level....