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.

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…

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.