Chicken Katsu Curry (チキンカツカレー) Curry was introduced to Japan by the British over 100 years ago and then adapted to […]
Read
Fresh okra pods are best for this recipe, but in a pinch you might be able to use frozen sliced […]
Read
This recipe is adapted from chef Monique Barbeau’s “Eggplant Falafel with Tahini Dressing”, as featured on “In Julia’s Kitchen with […]
Read
These crispy french fried onions are a great home made alternative to canned French’s or Durkee fried onions. They’re great […]
Read
These are a great alternative to French fries, and have even been known to convert picky eaters and vegetable haters. […]
Read
Cornish hen broken down into frying parts (drumstick, thighs, and breast quarters) can be used in place of the the […]
Read
Korean-Style Mochiko Chicken Mochiko chicken is a popular main dish in Hawaiian plate lunches, often served with other local favorites […]
Read
“Korokke”–Japanese potato croquettes–are a snack beloved by all ages in Japan, although they are especially popular with Japanese children. But […]
Read
Orange Beef (陈皮牛) Orange beef is another classic Chinese restaurant dish here in the States that doesn’t actually exist in […]
Read
These delicious wee Scotch eggs are the perfect size to serve as an appetizer for any festive party. A crispy, […]
Read
Once you have this recipe down, you can use your shrimp tempura in a multitude of other dishes, like tendon […]
Read
For extra-crispy crunchy breading, fry the chicken twice- once at medium heat to cook the breading and meat, and once […]
Read
last updated August 17, 2023