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Torin-in, a sub-temple of Myoshin-ji in Kyoto’s Ukyo Ward, has been hosting cooking classes for 25 years as of November. While some temples serve Buddhist vegetarian cuisine (shojin ryori), it is rare for them to offer hands-on classes. Leading the class is 85-year-old head priest Genbo Nishikawa, who began the program inspired by his experiences […]
This sheet pan mac and cheese is such a hit! Each bite is super creamy and cheese but complete with the crunchiest cracker topping. It’s fabulous and feeds a big crowd! Cheese season! We’re right in the middle of all the cheese right now. And this sheet pan mac and cheese is so easy to […]
I adore this christmas green bean salad! A chilled salad with crisp blanched green beans, it’s served with oranges, pomegranate, goat cheese and almonds. Top with a maple vinaigrette for the best flavor ever! I have the best holiday salad for you today! This will rank up there as one of my fave fresh winter […]
I will own up to it right then and there: I am an inveterate collector of pasta. Guilty as charged. In fine food shops and Italian markets, I love to study the different shapes and imagine which will lend themselves to smooth sauces or chunky ones. I love their names (rooster’s crests, radiators, little ears, […]
After years of whizzing all of my soups to liquid velvet, I have recently and suddenly become a chunky soup convert. This change of preference happened overnight, and I don’t know what prompted it, but ever since the beginning of the fall and the first batches of the season, I can’t think of a more […]
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I love the bulk section at my local organic store. I love that it allows me to cut down on the packaging, as I strive to bring back and reuse the same paper bags until they give out in exhaustion. I love that I pay less for the exact same products or ingredients, and I […]
I realize, after 18 years as a part of it, that the rules of the food internet in the week before the American cooking superbowl we call Thanksgiving dictate that everything should relate back to turkey, stuffing, or pie. But friends, we have that abundantly covered in the archives, and the newsletter. So let me […]
I spent my childhood eating Liège waffles we bought at the grocery store. Those thick and cake-like grids studded with sugar crystals seemed to me infinitely superior to the thin waffles stuffed with vanilla cream that my sister prefered and I ignored disdainfully. I hadn’t eaten such waffles since my teenaged days — I stopped […]
Heat oven: To 375°F (190°C). Toast the crumbs: In a 10-inch ovenproof skillet (I’m using this one), melt 2 tablespoons of the butter over medium heat and add the breadcrumbs. Toast the crumbs in the butter, stirring, until they’re a light golden brown. Season with a pinch of salt and scrape crumbs into a dish […]