• Moules a la Hey Sailor

    Moules a la Hey Sailor

    My take on Moules Marinière, these are effortless and cry out for improvisation, so don't be afraid to add cured meat, or try with clams instead.  Serve over pasta or with just a great, crusty baguette, and spoons for slurping.
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  • Ddukbokki Helper

    Ddukbokki Helper

    Tteok, dduk, or gara-tteok are all names for the chewy, distinctive Korean rice cakes featured in traditional soups, and the more modern street-food, ddukbokki.   You can find them in most Asian markets and, refrigerated, they have a long shelf life.  If you have these,  Boat Sauce, soy sauce, and gochujang on hand (as you should), you have the essential tools for making this dish with whatever might be on standby in your fridge.
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  • Salmon with Boat Sauce Brown Butter (a guide, not a recipe)

    Salmon with Boat Sauce Brown Butter (a guide, not a recipe)

    I have been playing with slow-cooked salmon for 20 years, since learning a method from Jean-George Vongerichten and Mark Bittman in their collaborative cookbook, Simple To Spectacular, which may now feel a little dated but has yielded some very rewarding dishes for me over the years.  Your fish is cooked  in an oven-proof pan at low temperature, so the flesh retains near-raw translucence but is cooked enough to flake. Because I like the contrast of a maillard reaction, I've taken to searing the fish on the flesh side in butter right before it goes in, and then make the simplest pan sauce of (more) butter, browned and nutty, hit with Boat Sauce.  From there you can add some quality capers, or some slivers of preserved lemon, a finely diced shallot, or all 3 of these things, or nothing. A squeeze of lemon is never inappropriate.  
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  • funky kumquat chicken

    Funky Kumquat Chicken

    This recipe comes from the mind of my gifted cousins Liza Jernow.  A chicken that is “spatch cocked” has the backbone removed and is pressed flat. It cooks faster than a whole, un-cut chicken and the skin will get crispy faster.  A long marinade will add more depth of flavor in the meat, but you can make this without the wait if you’re pressed for time, as well as use pieces of chicken (bone in, skin-on) and start temping at 30 minutes.  

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  • Tofu Makhani a la Bobbie

    Tofu Makhani a la Bobbie

    While not "light" by any means, this is a warming, bright, and uplifting kind of unctuousness that we could all use more of right now.  The Indian spice blend garam masala comes in really handy as a sort-of dry rub for the tofu here, and if neither that nor fenugreek are in your spice cabinet right now, I highly endorse adding them.
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  • Dduk-n-cheese


    When my friend and fellow food nerd Kourtney Paranteau reached out to me in the hopes of developing a recipe for Boat Sauce using ddukbokki, the dense and chewy rice cakes of Korean cuisine, I was all in.  From Kourtney: 

    I sent away for a DNA ancestry kit and they sent me this recipe back as my results.  A midway point between Korean ddukboki and American mac-n-cheese, this extra-savory recipe packs the heat and tooth of the former dish with the casserole-comfort and cheesy-ooze of the latter.  A suitable side for everything from BBQ’ed meats to Thanksgiving dinner, I’m never ashamed of the evenings I cook dduk-n-cheese as my main dish either.  

    Because I’m striving for this dish to be a Hapa masterpiece, I prefer Bobbie’s Boat Sauce in Hot to nod to a classic ddukboki’s gochujang punch, but if you’re heat-adverse Bobbie’s Boat Sauce Classic works too.  

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