Gravy 101: Tips, tricks, and all your pressing gravy questions, answered I am a gravy fan. Make it rain gravy! I like my food saucy, not dry. A little pot of glistening, glossy gravy should be on the side of every meal. Rice? Tastes better with gravy. Toast? Have you tried toast and gravy?! Meats?
The Manhattan is one of my favorite cocktails and deservingly one of the 5 greatest cocktails of all time. They’ve stood the test of time and are just as popular today as they were 150 years ago, and with only a few ingredients, they’re also one of the best, and most popular, and easiest cocktails
It has an unfortunate name, but guys, pilk is actually really good, especially if you like ice cream floats. Pilk, a portmanteau of Pepsi and milk, is trying hard to be THE DRINK this holiday season. It’s creamy and sweet and apparently pairs perfectly with cookies. I’m a huge fan of dirty soda, so it’s
If you’re wondering why Japanese food is so full of flavor and umami, the reason why is dashi! Dashi is a key component to much of Japanese cuisine. Instead of water as a component to cooking, dashi adds flavor and complexity. What is dashi? Dashi is a Japanese soup stock that is the base of
Seitan is a super versatile vegan protein made from vital wheat gluten. It’s what’s used to make vegan chicken, aka fake chicken, and doesn’t that lead image look just like chicken? If you’re vegan, or maybe even if you’re not but you’ve been peeping on viral cooking Tiktoks, I’m sure you’ve heard of seitan. These
A couple of years ago –while Mike and I were living in Tokyo– around the end of January, we started noticing an influx of giant sushi rolls being advertised. It seemed like everywhere we went there were photo ads for uncut sushi rolls. Soon after the ads, we started seeing the actual rolls in convenience
Ashley G. says: This is my new favorite food blog! Love the design, as well as, the recipes. Very creative and yummy. Thanks! james says: my goodness, you are a great photographer — professional quality. Tell me you are using more than a point and shoot. Your depth of field says SLR and some of
Saucy, noodle-y, and full of umami, yakisoba is a hearty, all-in-one dish that is absolutely delicious. In Japan, when you go to a festival, whether it’s in the spring, summer, fall, or winter, there will inevitably be a yakisoba stand. Neat little piles of yakisoba will be waiting on a giant grill top to be
I’ve eaten sunomono every night for the last week. It’s hot out there. So hot maybe I don’t feel like eating? Who am I kidding, I always feel like eating. Especially cucumbers in the summertime. Heck, I love cucumbers anytime. I would even go so far as to say that cucumbers are my favorite vegetable.
If you’ve ever had carbonara in a really good Italian restaurant and bitten into a crispy, juicy, umami filled nugget of pork, you’ve tasted guanciale. It’s sweet and crisp, full of umami and porky-ness. What is guanciale? Guanciale is an Italian cured pork cheek. It’s a key ingredient in carbonara and alla gricia. The cheek