stuffed

Here's what's dangerous: me, a brand-new set of rice ball makers and the fridge after I go food shopping for the week. I think there's a misconception that rice balls are Japanese, period. I mean they are, but once you have the proper tools in place to make them because you learned how to use a rice ball maker on Food Republic, you might just go all fusion on everyone. Here are a few of my favorite ways. 

My good friend and accomplished amateur cook Jean-Michel Valette speaks fondly of his childhood days in France, when he often visited his grandmother. The dish he loved best was her stuffed whole cabbage. Through trial and error, we came up with something close that makes Jean-Michel very happy. Read on for a perfect recipe to make on a cold weekend day.

High-brow/low-brow fried egg-stuffed cheese toast named for an artist. Where do you find it? Everyone all together now...Williamsburg! Yes at Egg, North 5th go-to brunch spot for the fedora-topped, skinny jean-clad and denim-vested, Chef Ed Quish whips out platter after platter of Eggs Rothko, their signature dish. Learn how, step-by-step, after the jump.