Cooking Thai food myself wasn’t something that occurred to me to try until my late twenties (and then it was just Pad Thai, not my own shrimp and coconut cream…Read More
POACHED SHRIMP IN COCONUT CREAM CURRY (THAI)
Author: Alisha
APPLE GALETTE WITH SWEET TAHINI FILLING
This can pack some visual and flavorful punch. I was interested from the moment I saw it on Food52 (Apple Galette with Tahini Frangipane and Honey Hibiscus Glaze). I didn’t know…Read More
SMOKED PAPRIKA AND SHERRY VINEGAR BBQ SAUCE
This is a recipe for a smoked paprika and sherry vinegar BBQ sauce. As the name suggests, it is a BBQ sauce for an adventurous type. It’s a bit more…Read More
TAMAGOYAKI
Tamago (egg). Yaki (grill). The recipe is right there in the name. Tamagoyaki is a simple, easy introduction to some of the flavors that form the basis of Japanese food.…Read More
ALMOND BISCOTTI WITH DARJEELING TEA LIQUEUR
Did you know that the singular form of “biscotti” is “biscotto”? I didn’t (until I sat down to write this, that is). I imagine it is not used much, due…Read More
LA CASITA (DAIKANYAMA)
Finding good Mexican food in Tokyo is a never-ending quest. For those of you keeping close watch, yes, my previous restaurant introduction was also a location serving up Mexican and…Read More
BAKED EGGS ON HASH BROWNS WITH GLAZED BACON
Hash browns. Since childhood, they have been a weekend treasure. I love the crispy, salty deliciousness and the satisfying carbohydrate rush of potato. I know it’s going to be a…Read More
RESTAURANT: TORO GASTROBAR (HIGASHI-GINZA)
Mexican food in Tokyo is a hotly-contested topic in the expat community. Over the last ten years, interest in Mexican food has increased at a slow, but steady pace as…Read More
PARMESAN RISOTTO WITH WHITE WINE
It hadn’t occurred to me to try to make risotto myself until this summer. I’d heard it was a fussy, needy dish that required lots of stirring, careful attention to…Read More
BANANA CAKE (+ PENUCHE FROSTING)
When I made this banana cake, I made a mistake. Having failed to thoroughly read the first line of the recipe, I thought the list of ingredients was adequate for a…Read More