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Entire Site Recipes

One-pot cooking

Sticky rice as a main dish

By
June 28, 2011

Meet the Japanese treat known as okowa.

Nori glory

A crackly Japanese treat

By
April 15, 2011

How to buy, store, and use this sushi staple.

Rice is nice

Especially when fried

By
August 26, 2010

How to make your own Japanese-style bacon fried rice.

Cookbook love story

And yes, the future is electronic

By
July 27, 2010

We’ll still read ‘em — but they’ll be digital.

Meat on a stick

The delicious art of yakitori grilling

By
June 30, 2010

And why induction cooking isn’t so hot.

The cherry orchard

How to make a Japanese picnic

By
May 27, 2010

Pack these Japanese snacks for outdoor eating.

The heat is on

Gas versus electric cooktops

By
April 27, 2010

Matthew’s tried both, and both are fine. Really. Here’s why.

Open sesame

Hull-on sesame seeds taste better

By
March 26, 2010

It ain’t all black and white.

Steamed up

Why you should get a rice cooker

By
February 23, 2010

Why Matthew Amster-Burton likes — no, loves — this appliance.

Making your own bacon

It’s easy and satisfying

By
January 25, 2010

Matthew puts his column title into action.

Crisps and crumbles

How sweet it is

By
December 16, 2009

Fruit baked under a blanket: two simple toppings, multiple desserts.

Miso mashup

Mix it into everything

By
November 16, 2009

Get your umami hit cheaply and easily. You could even make Miso Mashed Potatoes for Thanksgiving.

Get your sear on

How to cook restaurant-perfect fish

By
October 27, 2009

You, too, can be a culinary rock star.

How to fry, Japanese-style

Batter up

By
September 30, 2009

Learn how to cook karaage and tatsutaage, furai and tempura.

Stir crazy

How to make killer stir-fry sauces

By
August 25, 2009

Stay calm, and follow the Mongolian Principle.

Fry guy

How to deep-fry at home

By
July 27, 2009

Get an electric deep fryer. Now.

Shaking it up

The milkshake, updated

By
June 25, 2009

Use sorbet as well as ice cream. But that’s only one of the secrets.

Soy story

Which sauces to buy and why

By
May 22, 2009

Get light, dark, and tamari — but not low-sodium or the fake stuff.

Sake it to me

How to shop for sake

By
April 23, 2009

It’s wine, not jet fuel.

Hashing it out

How to build a better hash

By
March 19, 2009

Leftovers, glorified.

Unexplained Bacon

Matthew Amster-Burton sniffs out the unexplained in the kitchen, the store, and the food world at large. He blogs at Roots and Grubs, podcasts at Spilled Milk, and is the author of the book Hungry Monkey.
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Dinner Guest

Do-over fever

Revisiting September’s efforts

What an essay, grape jelly, and my house have in common.

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Graze: Bites from the Site
Local Flavors

Persimmon time

Ripened Hachiyas are a treasure
Spaghetti on the Wall

Whipped up

Cool Whip, for the curious
The Culinate Interview

Jacques Pépin

The technician
Local Flavors

The beauty of breadcrumbs

Cherish the humble crumb

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