Tonkotsu Paitan
Tonkotsu means pork bones, and the soup originated in Fukuoka on the Japanese island, Kyushu. This luscious stock…
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Seasoned Egg
Ajitsuke Tamago, or seasoned egg, is my third favorite part of ramen, with the first being broth and…
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Chachouka
Chachouka is a Moroccan dish that is usually served with eggs. Different Middle Eastern countries have their own…
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Za’atar Lemon Chicken
Recipe inspired by Zaitoun, Yasmin Khan Issue 16: Palestine
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Frittata with Asparagus, New Potato, and Caramelized Onion
Photo by Zak Yasin
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Fried Chicken
Photo by Zak Yasin While I could make the case that fried chicken is the perfect dish…
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Doro Wot
Barbere spice paste My spice paste is very thick, a mahogany color, a deep, dark, beautiful red. The…
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Warm Spinach and Egg Salad
Photos above by Zak Yasin The Spinach Wintered spinach tends to be sandy so wash it in several…
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Drunken Steam-Fried Drummettes in Shochu Sauce
Photo above by Eric Wolfinger © 2015 Reprinted with permission from Donabe: Classic and Modern Japanese Clay Pot…
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Chicken
Photo above by Eric Futran Honey, Ramps, Goji Berries The restaurant Honey Butter Fried Chicken serves my…
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