Sticky Coconut Chicken and Rice


  • 1 ½ pounds boneless, skinless chicken breast tenders
  • 1 tablespoon neutral oil, such as safflower or canola
  • 3 tablespoons coconut oil
  • 2 teaspoons coarse ground salt
  • ½ teaspoon black pepper
  • 2 tablespoons minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 ½ cups short-grain white rice, rinsed until water runs clear
  • 1 ¾ cups low-sodium chicken broth 
  • 1 (13.5-ounce) can light coconut milk
  • 1 jalapeño, seeded and chopped
  • ½ cup roasted cashews
  • 3 green onions, green and white parts, thinly sliced (½ packed cup)
  • 4 tablespoons coarsely chopped cilantro


  1. Heat oven to 375 degrees. Rub chicken with 1 tablespoon of oil, and season with 1 teaspoon of salt and ¼ teaspoon of pepper.
  2. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes per batch. Transfer to a plate.
  3. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds. Add rice and stir until evenly coated in the oil. Add broth, coconut milk, bell pepper, cashews, scallions and the remaining 1 teaspoon salt and ¼ teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
  4. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce.

Adapted from NY Times Cooking.

Ginger Soy Dressing (Copycat Makoto Ginger Dressing)

  • 1 tablespoon grated fresh ginger
  • 1 tablespoon grated celery
  • 1 tablespoon grated carrot
  • 2 cloves garlic minced
  • 1/3 cup diced yellow onion
  • 1/3 cup fresh lemon juice (approx 1.5 lemons)
  • 1/3 cup low-sodium soy sauce
  • 1/3 cup canola oil
  • 2 tablespoons rice wine vinegar
  • 1/2 tablespoon honey
  • A pinch of cayenne

Combine all ingredients and mix thoroughly with immersion blender.

Adapted from the Gourmess.

Cilantro Lime Chicken


  • 1 cup chopped cilantro, plus more for garnish
  • 1/4 cup chicken broth (or water)
  • 1/4 cup olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 1 teaspoon salt
  • 2 cloves minced garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 3 pounds chicken thighs


  • Add all ingredients except chicken in a small bowl. Whisk to combine.
  • Marinade chicken between 2 hours & overnight in refrigerator.
  • Bake in oven at 400°F for 30-40 mins until done or grill.


Original recipe called for 2 teaspoons salt & 1 tbsp honey. From Isabel Eats.

Manila Clams with Spaghetti


  • Manila clams (1 bag = 2.5 bls)
  • 1/4 cup white wine, plus more for the chef
  • 1 package spaghetti
  • 2 Tbsp olive oil
  • 2 garlic cloves, chopped
  • 1/4 cup chopped fresh Italian parsley
  • Red pepper flakes to taste


  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them before cooking. You’ll receive a generous portion to account for any dead loss.
  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.
  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing before cooking is a good idea. Okay, now onto the cooking!


  1. Boil your spaghetti
  2. Put a nice big pot (with a lid) on the stove, heat it up then add your olive oil, swirl
  3. Briefly sautee the garlic and red pepper flakes for 1 minute, add white wine and clams, cover
  4. Shake the pan with the lid on (shake it mama, shake it!), and steam until your clams all open
  5. Add pasta, toss, plate, and garnish with parsley

From Seaforager.

Sausage Chowder


1/2 pound sausage
1/4 cup chopped onion
1/4 cup chopped celery
3 cups water
2 medium red potatoes, cut into 1/2-inch cubes
2 teaspoons chicken bouillon granules
1 cup frozen corn
3 tablespoons butter
1/4 cup all-purpose flour
1/8 teaspoon pepper
1-1/2 cups 2% milk


  1. In a large saucepan, cook the sausage, onion and celery over medium heat until meat is no longer pink; drain.
  2. Stir in the water, potatoes and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Add corn; simmer 10 minutes longer or until potatoes are tender.
  3. Meanwhile, in a small saucepan, melt butter; stir in flour and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir into the sausage mixture.

From Taste of Home.

Linguine Carbonara


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 pound sliced bacon, cut crosswise into thin strips
  • 2 cloves garlic, minced
  • 1/2 cup red wine
  • 1/2 teaspoon fresh-ground black pepper
  • 2 eggs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 teaspoon salt (optional)
  • 3/4 pound linguine
  • 2 tablespoons chopped fresh parsley


  1. In a small stainless-steel frying pan, heat the oil and butter over moderate heat.
  2. Add the bacon and cook until brown but not crisp, about 4 minutes.
  3. Add the garlic, wine, and pepper.
  4. Simmer until the wine is reduced to 2 tablespoons, about 3 minutes.
  5. Remove from the heat.
  6. In a large bowl, whisk together the eggs, cheese, and salt.
  7. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes.
  8. Drain the pasta, add it to the egg-and-cheese mixture, and toss quickly.
  9. Pour the bacon mixture over the linguine.
  10. Add the parsley and toss just until mixed.
  11. Serve immediately with additional Parmesan.

From Food & Wine.

Donald Takayama’s Teriyaki Sauce


  • 1 1/4 cup water, divided
  • 5 tablespoons brown sugar
  • 1 clove garlic, minced
  • pinch onion powder
  • 1/4 cup pineapple juice
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch


  1. Combine water, brown sugar, garlic, and onion powder in a small saucepan and cook over medium heat until sugar dissolves. Add pineapple juice and ground ginger and simmer for 10 minutes.
  2. In a small bowl, mix cornstarch with ¼ cup cold water.
  3. Stir into saucepan and continue to simmer until sauce reaches your desired thickness. Add a bit more water if sauce gets too thick for your liking.

From Edible San Diego.