During recipe testing, there was an unanimous "MMMMM!!!" along with what may have been a little happy-dance from yours truly. This is hands-down, the very best Beef Satay I've ever had. And it's from a Belizean cookbook called, Flavors of Belize. I actually had to...
Easy, healthy Japanese chicken salad enhanced with miso and sesame! I first met Nancy Hachisu in Mexico at our very first Food Blogger Camp that a few of us hosted back in 2010. What surprised me was not that she attended, but that she flew all the way from Japan...
Miso Butter Shrimp! A simple, delicious shrimp recipe with Japanese flavors. A 15-minute recipe with only 5 ingredients. Serve over rice, pasta or even as an appetizer. What Makes This Miso Butter Shrimp So Good A great blend of Japanese flavors. Only 15 mins to...
We're back from a little family getaway to the Bahamas with our best friends, Shawn and Wendy. As a travel-bug and a bargain hunter, I felt it was my duty to allow the kids to ditch school in order to take advantage of an unbelievable Bahamas deal with daily access to...
One of the seafood guys at the the local grocery store kinda gives me the heebs. He's super-nice, friendly and helpful BUT as he packages up my seafood order, wraps it up in paper and hands it to me, he holds onto the package of seafood just a leeeeetle too long,...
This No Mayo Potato Salad has perfectly roasted potatoes, covered in an addictive sesame and fresh chili dressing.The perfect side dish in any meal or just as a snack. Why This No Mayo Potato Salad Is So Good Super simple to make A deliciously spicy sesame and...
A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do....that is....until we discovered that adding a shot of Bailey's Irish Cream to it made it fantastically...
This is a variation of one of the most popular recipes from my cookbook (Todd & Diane posted the recipe for Garlic Butter Noodles) and SteamyKitchen.com (Garlic Scallion Noodles). I've one-upped the recipe by adding in a spoonful of miso paste and throwing in...
Firm tofu is brushed with miso and pan-fried for the perfect quick and easy addition to any salad or bowl. Mix ginger, soy, and a few more flavors in with the miso for the finishing dressing to this grilled tofu salad recipe! It's nearly mid-January and I've been...
This Asian Orange Vinaigrette is the perfect balance of flavors - lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes. Light and delicious, great for salads and so easy to make! Why This Asian...
We have a habit of publishing recipes on Steamy Kitchen that involve a boozy pan sauce. The three of us, Adam, Joanne and I all cook with a spatula in one hand and a glass of somethin' in the other, and it's just so easy to pour a little of that magic into the pan (oh...
My husband, Scott, has quite an extensive single-malt scotch collection, which normally is off-limits to me and my kitchen. According to him, scotch is to be slowly sipped and savored, not poured or glugged into a sizzling pan as a base for a sauce. Our rum stash, on...
Meet my friend, Virginia Willis, former Kitchen Director for Martha Stewart Living Television, award-winning author of Bon Appetit, Y'all and this week celebrating the release of her brand new book, Basic to Brilliant, Y'all. I first met Virginia a couple of years ago...
I want you to meet a friend of mine, Aarti -- though you've probably have seen her mesmerizingly happy smile on the Food Network already as she was the winner of The Next Food Network Star last year! Aarti and I used to create cooking videos together with...
We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Instead of buying the filet mignon piece by piece, we always get the entire tenderloin and spend the time to...
For our family, if there ever was a PERFECT cut of steak, it would be the bad-boy Porterhouse steak. It's big. It's massive. One giant hunk will feed our family of four. But before I get into our love for Porterhouse (because I'll get carried away and will forget...
I. LOVE. KIMCHI. I love it on rice, in tacos (and just for the record, I did this before Kogi even!), I love it with seaweed, rice and spam (okay, don't roll your eyes....it's GOOD!), in soups (Kimchi Jigae) and to spice up midnight instant noodles. But I've never...
Chimichurri is an Argentinean condiment that I love slathering on grilled steak, especially skirt steak. While the recipe varies from town to town, family to family, the basics are olive oil, parsley and oregano. Other ingredients, like red wine vinegar, garlic, and...
Do you enjoy wasabi with your sushi? If you dine at sushi restaurants here in the U.S., chances are the green paste served is not real fresh wasabi, but rather regular horseradish with green food coloring. Today's guest post is from my friend Tim Mar, owner of an...
My girlfriend and I cheated on our husbands and dated a crazy Gnome, who hosted our trip. Wendy, one of my best friends and I were whisked away to NYC for a 4-day vacation to celebrate NYC Restaurant week, featuring over 200 restaurants in NYC with prix fix $24.95...
