Salmon teriyaki along with Beef Teriyaki have long been a staple in American Japanese restaurants, so it may come as a surprise to many that these are not traditional Japanese dishes. Ask for salmon teriyaki at a restaurant in Tokyo, and you’ll probably be met by a blank stare followed by a profuse apology. If you’re lucky, you might find a shop making yellowtail teriyaki, but in general, teriyaki goes with “chikin” like steak goes with beef.
I don’t know about you, but I happen to think the perfect accompaniment to green vegetables is bacon.
Yes, bacon.
And not just any bacon! Candied bacon.
Crisps are one of my favorite summertime desserts. Not only are they simple to make, they’re a great way to use up a lot of fruit, whether you get it in a CSA basket or spent a day picking berries.
Oh my.
I tasted my first grilled pizza and I don’t think I’ll ever look back.
Nope, I am completely and totally a grilled pizza brat now—and for good reason! Think chewy, slightly charred crust topped with fresh summer flavors, just perfect for outdoor entertaining this season.
Continue reading “Eat Right with Grilled Goat Cheese and Pesto Pizza”
Used in everything from barbecue sauce to baked beans and a tableside condiment, ketchup is undeniably an integral part of a summer barbecue. Yet, despite its pivotal role, it’s a commodity that’s bought in bulk at big-box retail outlets and slathered onto food without a second thought.
I am so excited to share with everyone one of my very favorite easy summer desserts—mini cherry crumbles! My goodness, are these ever delicious. Even though I love dark chocolate, I think fruit crumbles like this are my favorite sweet tooth fix; I could eat the streusel right out of the bowl! That may or may not have happened when I baked these guys the other day.
Continue reading “Indulge Your Sweet Tooth with Mini Cherry Crumbles”
Last week we talked about all the ways to make your grilled meat irresistibly tender. This week, let’s put that knowledge to use by making some Korean-style grilled beef.
Continue Reading “Experiment with Korean-Style Grilled Beef”
For my job, I try to maintain some sort of balance between developing both savory and sweet recipes. I realize people don’t want to read about cookie and cake recipes every single day, and while I understand that, baking is definitely where my heart is. Sure, I cook—I cook practically every day, but if I had to choose, I would always choose to bake. For me, there’s just nothing like mixing together dough or cake batter to center myself and de-stress after a long day. Are you the same way? Great!
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