Pork and Miso Cream Stew

This stew is me throwing almost every umami-developing technique I have in the book(minus dried mushrooms, tomatoes, or cheese rinds) into a pot of Japanese-styled cream stew. I have made pork cream stews in the past, but I was always disappointed by the color of the cream. I had envisioned this light, pale color, but…

Strawberry-blood orange risotto

Just a heads up, this is not a dessert. If you thought that I was going to make some kind of sweet rice porridge and call it a risotto, then YOU’RE WRONG. This risotto, but all definition, is savory. Yes, I’m using fruit in my rice, but that’s besides the point. For all of you…

Munti with tomato broth

I was inspired to make these last summer from a couple different things. Lamb munti, a Turkish dumpling, I learned how to make these from reading Prune┬áby Gabrielle Hamilton. For the broth, I was inspired by a restaurant in Cerritos, California, called Omar’s Halal Chinese, where they do these hand pulled noodles with a smoky…