Baked Prawns in Tomato Sauce with Feta (Garithes Yiouvetsi)

Baked Prawns in Tomato Sauce with Feta (Garithes Yiouvetsi)

Baked Prawns in Tomato Sauce with Feta (Garithes Yiouvetsi)

Cooking opens the world up to you. It’s magical really, its ability to transport you to faraway lands. More than any other medium—books, films, music—eating ignites the senses and connects you with a place. This is part of the reason I like to cook foods from around the world, to indulge my curiosity, to explore, and to imagine.

In Greece, a mountainous Mediterranean nation comprised of 2000 islands, fresh seafood abounds, grape vineyards and olive groves flourish, lemon trees prosper in gardens, and flocks of sheep and herds of goats graze and forage in the valleys. It’s no surprise that these ingredients—and the products derived from them—factor heavily into Greek cuisine. read more

Japanese Pork and Potatoes (Nikujaga)

Japanese Pork and Potatoes (Nikujaga)

Japanese Pork and Potatoes (Nikujaga)

Nikujaga is a traditional Japanese dish of meat and potatoes simmered in a soy, mirin, and sugar broth. In eastern Japan pork is commonly used, while in western Japan beef is preferred. As the meat and potatoes cook, the broth is reduced and the ingredients absorb its flavor. The finished dish–a hearty stew–is sweet, savory, and utterly comforting.

Japanese pork and potatoes is easy to prepare, and doesn’t even require a trip to an Asian market. Soy sauce and mirin—the only speciality ingredients—can be found in the Asian section of most grocery stores. This dish is great for beginners experimenting with Japanese cuisine. It’s a one-pot meal that requires minimal attention after the initial prep. read more