In November, my donabe (Japanese ceramic pot) gets dusted off and starts working in full gear through April. I use it nearly every week during the cold nights, to bring warm food to the table and get my fill of vegetables, tofu, and meat. I rely on...
When the days become shorter and the air crisper, it's time to bring out my donabe from the depths of my kitchen cupboards. I give it a good dusting-off and wash, then let it sit in the sun to dry. Once this ritual is...
Donabe is all the rage! Get our Shiga Donabe Japanese clay cooking pot and the Donabe book, by Naoko Takei Moore and Kyle Connaughton for a nabe party!
If there's one thing 6 days in paradise (Kauai) reminded me about life, it's that cooking rice on the stove top (and not in a rice cooker) is so easy! I used to do it all the time when I worked as a server at...
INGREDIENTS 1 kampachi kama (or any other desired fish collar like yellowtail, red snapper, or salmon) make sure to clean it thoroughly for scales and grit, it is not pleasant to eat 1 bunch komatsuna (or spinich) 5 small matsutake mushrooms (or any other mushroom...
