Incik Kebap (Turkish Braised Lamb Shanks)

This dish invariably produces fall-off-the-bone lamb shanks, in a sauce swimming with that particular caramelized magic that you only get when butter, onions, and tomatoes are given the time to get properly intimate.

My Favorite Roast Chicken

One thing that is almost universal in my experience of poached poultry in Chinese cuisine is that it is usually served cold or lukewarm, often as an appetizer. While it’s something I do quite enjoy, I have always been more a fan of the shatteringly crisp skin on a well roasted chicken.

Wuhan

In my experience, Wuhan (and its province, Hubei) is often looked upon even in China as something of a culinary and cultural backwater. Among many circles, it is known for somewhat coarse or aggressive residents, brutally hot weather in the summer months, and a chaotic approach to economic development. Some of my friends from Wuhan…

Wuhan Hot Dry Noodles

Probably the most popular, and certainly the most famous, of Wuhan’s foods is “Hot Dry Noodles,” or re gan mian (热干面). It’s been featured in various Chinese publications as one of the top tier noodle dishes of China, and is the only thing that every tourist (Chinese or foreign) to Wuhan I’ve met has wanted to try.

Recipe: Wuhan Hot Dry Noodles

All right, there a lot of things to note about this recipe, so I’m putting the notes first and going step by step. First, it’s important to have your mise en place prepped for this dish before you start cooking (or reheating) the noodles. Assembly goes quite quickly, and if left to sit for too…

Recipe: My Favorite Pasta (ratios)

All credit for these ratios goes to Chef Gaetano Trovato and his brigade at Arnolfo in Colle di Val D’Elsa, with whom we were lucky enough to spend some time watching and learning a few things. Meals at Michelin starred fine dining establishments are definitely a rarity for us, but true to form our favorite…

Hubei Style Century Egg With Cold Tofu

Just give me the recipe instead: Hubei Style Century Egg With Tofu Intro | Devil’s Eggs Century eggs have kind of a bad rap outside Asia. I’m not saying that this is without merit — the appearance, texture, and aroma can be off-putting — but these greenish-black, gelatinous preserved eggs form the base of a…

Tonkotsu Ramen Broth: Bliss From a Pressure Cooker in 1.5 Hours

No matter if you call it ramen or la mian; pulled noodles — the literal translation from both the Chinese and Japanese — are one of the great staple foods of many Asian cultures. I’ve always enjoyed the challenge of trying to recreate my favorite incarnations, whether it’s a Japanese version in a light dashi, China’s LanZhou specialty with a pho-like beef broth and an angry slick of chili oil curling through it, or Taiwan’s famous braised beef noodle soup studded with chunks of beef tendon.

Recipe: Pressure Cooker Tonkotsu Ramen Broth

A fully emulsified, creamy, fatty, pork bone broth with all the flavor of a traditional ramen recipe, made in under 2 hours as opposed to between 10 and 20. There are zero artificial additives; just pork bones and other traditional ingredients.