Mashed sweet potatoes have a distinctly different taste from your everyday mashed potatoes. Yep, you guessed it: they’re sweeter. They’re also much more delicate so they require a slightly different approach; namely, you steam them instead of boiling them.
For this recipe, I used three different sweet potatoes/yams, only because we had all three at the house. This recipe will work fine with almost any sweet tuber, although admittedly this dish looks pretty awesome with all three.
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
What’s there not to love about pork belly? It’s basically just super thick slices of uncured bacon. I’ve seen this cut at our local Asian market for years but didn’t know how to prepare it until I stumbled upon this recipe at Rasa Malaysia, and decided to give it a shot. What resulted was an impressive-looking dish with a crispy, flavorful outside layer and a tender and delicious center.
NOTE: An updated version of this recipe appears in my cookbook, The Ancestral Table.
There are several types of chinese cabbage out there in the wide wide world (or your local supermarket), so let’s learn them real quick. Won bok (“napa” cabbage) is the large, football-shaped heads of cabbage that are used in making kimchee. Bok choy resembles celery but with large green leaves (as seen above). Lastly, choy sum is the inner core of bok choy, with narrow, green stalks. Now that the hard stuff is out of the way, here’s how to steam bok choy for an interesting and nutritious side dish.
NOTE: An updated version of this recipe appears in my cookbooks, The Ancestral Table and Paleo Takeout.
Kalbi (also known as Galbi) is one of my favorite meat dishes to grill at home. Unfortunately, all of the commercially-available marinades contain all sorts of nefarious ingredients, so I decided to try making the sauce from scratch. Luckily, it turned out to be really easy and tasted great.
This recipe calls for one Asian pear, but a regular golden pear, or even unsweetened applesauce, will do in a pinch.
I’ve touched a little on gluten-free pizza crusts in this post, but I thought it was time to explain how I make pizza at home.
This recipe uses an Against the Grain 12″ pizza shell, which has an impressively simple ingredients list: tapioca starch, milk, eggs, canola oil, mozzarella cheese, cheddar cheese, and parmesan cheese. Simply put, if you allow dairy in your diet, this pizza crust is close enough to the real thing that you can easily ward off pizza cravings without any lingering guilt.
I also prefer to use 8oz blocks of fresh mozzarella cheese for practical reasons. I’ve found that using bags of shredded cheese never seems to work out for me, because I end up with too much or not enough cheese. Cutting fresh mozzarella is easy and takes all of the guesswork out of this simple dish. Plus, natural and fresh mozzarella is a lot easier to find than good shredded cheese anyway.
This is an update to a recipe I posted earlier, but with dashi (broth) made from scratch in order to reduce our MSG intake.
This dish has become our go-to easy lunch on the weekends, when we’re running around the house doing chores. Most of the “cooking” involves letting things soak or simmer, so with some agile timer-setting you can make this dish with minimal effort.
Boiling potatoes for anything other than the purpose of mashing them may seem insane, but with certain potatoes it results in an evenly cooked potato with a mild taste – provided you cook them perfectly. Fingerling potatoes are perfect for boiling because it brings out their subtle, nutty flavor.
Simply put, honey walnut shrimp (hé táo xiā) is one of my favorite Chinese dishes, and one of the best ways to eat shrimp. Period. This delicate and sweet dish is definitely worth the high price you’ll usually pay for it in most Chinese restaurants, but my make-at-home recipe is both inexpensive and easy to pull off.
I omitted this dish’s trademark candied walnuts because they’re chock-full of sugar, and the walnuts aren’t the same without the candy coating anyway. And honestly, I prefer the shrimp in its pure, unadulterated form.
Baking chicken breasts in the oven seems like a foolproof method, but often results in dry, bland meat. Here’s a simple baked chicken recipe with minimal involvement.
Hands down, the worst thing about switching to a strict Paleo diet is its systematic eradication of all good Mexican food. No tortillas (corn or flour), no beans, no rice, and no cheese? Sheesh. Even with our adjusted version of the diet (which includes dairy and rice), Mexican food still doesn’t seem as tantalizing. I’ve been experimenting a bit and have finally come up with a tortilla-free recipe that it worth sharing – despite the fact that it looks alarmingly like a casserole.
This recipe liberally uses queso fresco, which you should be able to find in any international food market. It’s a mild white cheese that’s used in most authentic Mexican dishes.
The Domestic Man 