Appetizers & Snacks
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SaucesTips & ToolsWild Caught / Foraged
I did business in Japan for a number of years in the 80's. The food was great, of course – the Japanese are food-obsessed and demand high quality at e...
This is a quick, easy variation on the traditional Japanese teriyaki-style preparation. The standard teriyaki sauce (the name refers to the luster the...
Not only is this dish easy to make, it's the perfect finish for a casual dinner with friends. Made ahead of time, the puddings can go in the oven jus...
This is an adaptation of a traditional method of preparing Chinese cabbage ("celery cabbage"), and it's become a regular guest at our table. It's quic...
I've been having fun this week with my new best friends sweet onions, preserved lemons and persimmons. This combination, with some crunchy green beans...
This dish is a child of the holiday season. I don't usually have dried cranberries and crystallized ginger slices in the pantry, but last week I did s...
It's last call for Maine shrimp for this year so I grabbed one more bag of these beauties. The season legally extends until the end of May but Mother ...
The other day, faced with a half a large red Caribbean papaya to use up, I decided to go back to the bread pudding gods one more time. This preparatio...
This dish exemplifies all I love about what food blogging and food blogs have contributed to my cooking. The other day I was reading and nodding my he...
These tarts are relatively quick, decorative on the plate, and don't require any special bakeware. The blueberry taste is dominant and pleasing, with ...
This beautiful Chinese cabbage was part of my farm share this week and I made the classic stir-fried cabbage with ginger and garlic. Light, incredibly...
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