The best recipes, improved
Our continuing journey to demystify Japanese cuisine brought us to a miso soy marinade. Sea bass is a fantastic canvas for such a process, especially if skin-on fillets are available. The marinade was a little tough to get right, and in the end the sweetness […]
Cooking fish properly is hard: it’s so easy to overcook! We keep practicing and are finally starting to get it down. I’ve been theorizing that it takes just less than 3 minutes per 1/4″ thickness of the fillet, split between each side. Be sure to […]
This was our first foray into home cooking Chinese food, and it’s quite fun. We’ve been tweaking this recipe over the past few months and happy with how it has turned out. Ramen noodles are a perfect texture, and the only thing we’d love to […]
Ravioli is a fun way to elevate your pasta-making experience. After making your own pasta dough, add some variety to your dishes by concocting new ravioli fillings and pasta sauces.
We can’t go back to store-bought dry pasta ever again! After a couple tries, I’ve gotten this process down: so much goes into developing the technique of kneading and rolling. The first time was decent, second attempt was way too dry (too much flour, not enough […]
We enjoy the “choose your own adventure” aspect of breakfast frittatas. We’ve tried to include a variety of optional ingredients and callouts in the instructions for customization opportunities. Something fresh should always be included, so we choose diced tomatoes, and you can’t go wrong with […]