Apple Galette with Salted Caramel
If making pie feels intimidating, start with this rustic apple galette. It has all the cozy flavors of apple pie but is much simpler to make—no pie dish or fancy techniques needed. With a flaky, buttery crust, tender spiced apples, and a drizzle of homemade caramel, this galette is the perfect fall dessert to share with friends or enjoy warm with a scoop of vanilla ice cream.
Mushroom Rice
This cozy mushroom rice is the ultimate one pot fall dish. Made in a rice cooker with soy sauce, mirin, and a touch of yuzu kosho, it’s simple yet packed with umami. Each bite is full of earthy mushrooms and fragrant rice, perfectly seasoned and gently steamed together. Even though mushrooms are available year round, this dish feels especially right in autumn. Serve it with grilled fish and miso soup, or turn it into rice balls for a picnic.
Chicken Cacciatore for Two
Chicken Cacciatore is a rustic Italian classic, also known as “hunter’s style chicken.” This cozy one-pot dish is perfect for busy weeknights, delivering rich flavors without fuss. I love using skin-on chicken thighs for extra juiciness and crispy skin. Starting the chicken in a cold pan helps render the fat and achieve a golden, crunchy exterior.
In this recipe, I use simple pantry staples like canned San Marzano tomatoes, bell peppers, and shimeji mushrooms. A couple of anchovy fillets add umami depth, while rosemary keeps it aromatic and kid-friendly. Serve with polenta, rustic bread, or pasta for a comforting, hearty meal.
Umeboshi and Tomato Salad
Umeboshi is Japan’s famous salt-pickled plum, packed with antioxidants and natural acidity. In this recipe, I use umeboshi as a seasoning, it adds a tangy umami kick that brightens fresh tomatoes and smashed cucumbers. This salad is perfect served over cold noodles like somen or chilled tofu, especially on hot summer days. With a simple dressing of tsuyu, sesame oil, and toasted sesame seeds, it’s an easy way to enjoy a traditional Japanese ingredient while supporting digestion and fighting fatigue. Whether you’re new to umeboshi or a longtime fan, this salad offers a delicious, nutritious twist perfect for summer meals.
Pineapple Preserve
Learn how to make delicious pineapple jam from scratch using fresh pineapple, sugar, and a touch of apple jelly for the perfect set! This easy pineapple preserve is great for spreading on toast, filling Linzer cookies, or making pineapple tarts. No store-bought pectin required!
Apple Jelly
How to Make Homemade Apple Jelly:
Learn how to make apple jelly from scratch with just apples, sugar, and lemon juice. This simple recipe uses fresh apples and natural pectin for a perfectly thick, spreadable jelly. The key is to weigh the juice after cooking the apples and match the sugar ratio 1:1. Cook until it reaches 226˚F for the ideal consistency. Perfect for spreading on toast or using as a natural pectin in homemade jam!
Eggplant Omelet with Fish Sauce Dressing
If you’re looking to try something new with eggplant, Tortang Talong—a Filipino eggplant omelette—might be just what you need! Inspired by a recent meal I had at Yang’s Kitchen, and a video my friend Gideon made, I decided to make Tortang Talong at home. While traditional Tortang Talong is served with banana ketchup, I topped mine with a simple tomato, onion, and cilantro salad and tossed with nước chấm dressing. I’m sure even those who aren’t big fans of eggplant will love!
Rice Cooker Hainanese Chicken Rice
Cooking Hainanese chicken rice on a stovetop can be labor-intensive, but with a rice cooker, you can streamline the process. This recipe is perfect for when you're craving something warm and nourishing but don’t want to deal with the hassle of multiple pots. I originally wanted to make this during a heatwave in Southern California and needed an easier, less heat-intensive method. This version might differ from traditional recipes, but it’s equally delicious!
cassata inspired ricotta ice cream
I had this ice cream at a restaurant in Japan, and it said "cassata" on the menu. I had never heard of it before. It looked like semifreddo, but the texture was a little different, so I looked it up. When you type "cassata" in English and Japanese, Google gives you different images. Here is what I learned: