This is a variation on the Tuna Pizza I made a while ago and it was inspired by my old favorite dish at Nobu, the Hamachi-Jalapeño sashimi. Your Italian grandma’ will strongly disagree with the “pizza” part and you might even get slapped for it but it’s worth the risk. It’s a disk of flour […]

Takoyaki is a ball-shaped Japanese dumpling that’s so good even a planet was named after it. I wanted to recreate this popular street snack ever since I visited Osaka and Kyoto a couple of years ago. It’s been a while but I just can’t forget tasty foods. I can forget my own phone number but not […]

If you think you’ve seen this before, you’re absolutely right. I originally posted this recipe in 2008 and the old photo is still in regular rotation in the banner. I’m re-posting this recipe today to talk about a little technical issue. Ready? I deleted by mistake a whole bunch of photos that were hosted on […]

I had the nice surprise to be selected for the ‘Site we Love’ feature of SAVEUR magazine this month. Amazing! You can read my interview here. Thank you all for all your good words. I was going to post a different recipe today but I figured we need to celebrate with something sweet that everybody […]

This is a little experiment I did at home the other day. There has been a lot of chatter among chefs on what temperature and how long to cook pork belly to get the ultimate texture. Heston Blumenthal recommends cooking it sous-vide for 36-hours at a temperature of 144’F (62’C) while Nathan Myrvhold in Modernist […]