I discovered that making a really good roast chicken is actually incredibly easy. A roast chicken suggests some sort of a special event, like Thanksgiving or a family Sunday supper, and so you think that this type of dish requires a lot of time and preparation. I came across a Thomas Keller roast chicken recipe on Epicurious–the title “My Favorite Simple Roast Chicken” caught my eye–and I was impressed by how little work was involved. Basically you salt and pepper the bird everywhere, stick it in the oven for about an hour, let it rest in its own juices for 15 minutes, and you’re done. I thought a Thomas Keller recipe would involve a lot of complicated steps, but it really is very easy to execute, as demonstrated by my ability to successfully execute it multiple times.Read More
I went to Trader Joe’s recently with the mindset of stocking up on only pantry staples–milk, cheese, bread, avocados, nothing else–but then I came across a non-essential pancake mix that was anything but. I’m talking about the new Trader Joe’s ube mochi pancake mix. When my eyes met its cheery purple polka dotted packaging, I had to learn more. Then I moved closer, and it had me at the words “ube mochi”. Into the cart it went. How exciting is it to have a pancake mix with Asian flavors in it? You don’t normally see ube, a purple yam varietal common in the Philippines, and mochi, which is sticky rice dough used in Japanese sweets, in the ingredient list of anything, ever! So in it went, becoming my next day breakfast project.Read More
One of my go-to recipes during this pandemic has been Korean kalbi jjim short ribs, which are surprisingly super easy to make. I have my Korean mother to thank for sharing this simplified recipe with me. The hardest part is probably procuring all the ingredients. Many of them you can easily find in an Asian supermarket like H Mart or Sunrise Mart, but otherwise you can probably find them in the international aisle of a Whole Foods. As for the meat, try to get the bone-in short ribs. H Mart will usually have this in their meat aisle and it will be labeled kalbi meat. At Whole Foods, however, I find that it’s subject to availability–it is not part of the regular lineup like ground beef and sirloin. But when they do have it, I would highly recommend that you buy 2 lbs of it and make this recipe.Read More
I love baking, but I’m not one of those ambitious bakers who wants to tackle layer cakes and sourdough starters. Things like that require 10+ ingredients and lots and lots of time. So when I saw the article “You Don’t Need a Mixer (Just a Whisk!) for This One-Bowl Shortbread” in the New York Times, the headline really spoke to a lazy chef like me. It only required 5 very common pantry ingredients and two bowls, so I was totally sold. And the best part was that these easy shortbread cookies were so devastatingly buttery and delicious.Read More
Biting into a tender and marbled piece of Japanese wagyu beef is one of the greatest pleasures of a meat lover’s life. Meat like this comes at a high premium, though, and it’s not like you can just roll up to a Whole Foods and buy several pounds of it. There are plenty of restaurants in New York City that offer wagyu beef dishes, but if you’re lucky enough to be downtown, you can stop by the butcher Japan Premium Beef in Noho, which specializes almost exclusively in Japanese and American wagyu.