Tag Archives: sugar

BBC Sauce (Best Basting & Cooking Sauce)

February 11, 2013 by Jim Feldman

By Hiroko Shimbo. I call this sauce BBC Sauce – Best Basting and Cooking Sauce. The recipe is from my book Hiroko’s American Kitchen. The simple mixture of good quality mirin, sake, shoyu and sugar produces this flavorful and clean … Continue reading →

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Persian Marzipan, Toot

March 9, 2012 by Jim Feldman

A perfect way to ring in the Persian New Year! Ingredients 1 cup Granulated Sugar 1 cup Confectioners Sugar 3 cups Almonds, finely ground 3 tablespoons Rosewater 1 tablespoon Orange Flower Water 2 tablespoons Pistachio Nuts, slivered 1 teaspoon Cardamom … Continue reading →

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Persian Halva

March 9, 2012 by Jim Feldman

Ingredients: 1 cup Sugar ¼ cup Rosewater 2 cups All Purpose Flour, sifted 1 cup Unsalted Butter 2 tablespoons Pistachio Nuts, finely chopped ½ teaspoon Saffron, dissolved in 1/4 cup boiling water ½ teaspoon Cardamom ⅓ cup Water Preparation In … Continue reading →

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Ranginak, Persian Date Cake

February 3, 2012 by Jim Feldman

Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. The perfect finish to a perfect authentic Persian Dinner, her Ranginak, or Persian Date Cake. Ingredients ½ pound Walnuts, coarsely chopped 1 pound Pitted Dates, … Continue reading →

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Cherries Jubilee, Fast and Fabulous by Chef Lior

January 3, 2012 by Gena Heyward

Local sweet and juicy cherries are one of early Summer’s great pleasures. They are perfect for a brief moment, and get my full attention, that’s for certain. After eating the first pint or so on the way home from the … Continue reading →

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Karydopita, Traditional Greek Walnut Cake from Taste of Crete

September 29, 2011 by Jim Feldman
Ester Psarakis of Taste of Crete

Our friends Ester Psarakis makes this rich and fragrant Karydopita cake, topped with a syrup built around an exceptional artisan-made Ta Mylelia Honey Dessert with Nut and Raisins that we love. Continue reading →

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Gravlax Cured Salmon for Queen Lil

August 10, 2010 by Barbara Bonn

Home-cured salmon – an elegant appetizer or entree from Scandinavia that “cooks” in the refrigerator. Serves 12 as an appetizer, keeps for a week refrigerated. Please note that the fish must be very, very fresh. Best made with wild king salmon; also excellent with organic farmed Atlantic salmon. Continue reading →

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Spice Master Lior Featured in The New York Times Sunday Magazine

"There’s an eschatological thrill to walking into La Boîte" Read More»

Persian Halva

Persian Halva

From Parvaneh Holloway, a delicious Persian treat with Saffron, Cardamom and Pistachios

New to America, Balsamic Vinegar of Modena

Just in time for the Holidays, this excellent Balsamic Vinegar of Modena is perfectly aged and beautifully packaged. A perfect gift for your favorite home cook.

Balsamic Fruit-Infused Vinegars

We came across these extraordinary fruit-infused vinegars as we searched the globe for the best and the newest products. From the finest name in balsamic products from Modena, Italy, these offer a sublime palette of flavors from sweet to sour.

"Hiroko's American Kitchen" wins IACP wins Best American Cookbook Award

Hiroko Shimbo's breakthrough cookbook illuminates American home cooking with Japanese ingredient and simple recipes.

Beaten Cucumber Pickles, with Purple Sweet Potato Vinegar

"a simple Japanese pickle that highlights the quality of the ingredients used, and a great way to work out some aggression in the kitchen."

Japanese Essentials Collection

Japanese Essentials Collection

Our colleague and friend, chef Hiroko Shimbo, has illuminated the world of fine Japanese ingredients for us. This collection of Japanese Pantry Essentials provides you with a full palette of possibilities.

Examiner.com profiles Jim, The Ingredient Finder

Stop and ask someone what job they would choose if they could do anything they wanted to... Read More»

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