Authentic Creole Sauce: A Taste of New Orleans

Dive into the rich flavors of the bayou with this mouthwatering Creole sauce. Perfect for elevating po’boys, blackened fish, and virtually any grilled protein, this versatile sauce will transport your taste buds straight to the heart of Louisiana.

Embark on a culinary journey through the streets of New Orleans with this classic Creole sauce recipe. Whether you’re a seasoned chef or a curious home cook, this sauce serves as an excellent introduction to the vibrant world of Creole cuisine.

At the heart of this sauce lies the iconic Creole ‘holy trinity’—a flavorful blend of onions, celery, and green bell peppers. These aromatics are sautéed to perfection before being joined by a chorus of complementary ingredients, including garlic, tomatoes, and a carefully crafted blend of spices that capture the essence of Creole cooking.

After a 20-minute simmer, the sauce is finished with a pat of butter for silky smoothness, along with fresh parsley and green onions for a burst of color and flavor. The result? A sauce that embodies the true spirit of Creole cuisine, offering a complex flavor profile that goes beyond any ordinary tomato-based sauce.

Get ready to experience a symphony of flavors as this sauce dances on your palate. The fresh vegetables provide a garden-like foundation, while the spices mingle harmoniously, featuring the distinct notes of white pepper and culminating in a gentle kick of heat from the hot sauce and cayenne.

While this Creole sauce shines when paired with blackened catfish, its versatility knows no bounds. Use it as a base for shrimp Creole, slather it on a po’boy, or generously spoon it over your favorite grilled meats. No matter how you choose to enjoy it, this sauce is guaranteed to add a touch of New Orleans magic to your meal.

October 2024

Recipe Details

Authentic Creole Sauce


  • 2 tablespoons olive oil

  • 1 cup diced onions (about 1 medium)

  • 1/2 cup diced celery (about 2 stalks)

  • 1/2 cup diced green bell pepper (about 1 medium)

  • 1 tablespoon minced garlic (about 3 medium cloves)

  • 1 (14-ounce) can diced tomatoes

  • 2 cups low-sodium store-bought or homemade chicken stock

  • 1 tablespoon Louisiana-style hot sauce (such as Frank’s or Crystal), plus more to taste

  • 1 tablespoon Worcestershire sauce

  • 2 bay leaves

  • 1/4 teaspoon ground white pepper

  • 1/4 teaspoon cayenne pepper

  • 1/2 teaspoon dried thyme leaves

  • 4 tablespoons butter

  • 2 tablespoons finely chopped fresh parsley leaves

  • 1/2 cup thinly sliced green onions

  • Kosher salt and freshly ground black pepper


  1. Begin by heating the olive oil in a large saucepan over medium-high heat until it shimmers. Add the holy trinity of onions, celery, and green peppers, stirring occasionally until they begin to soften, about 3 to 5 minutes. Introduce the minced garlic and cook for an additional 30 seconds, allowing its aroma to bloom.

  2. Now, it’s time to layer in the flavors. Add the tomatoes, chicken stock, hot sauce, Worcestershire sauce, bay leaves, white pepper, cayenne pepper, and thyme. Bring this aromatic mixture to a boil, then reduce the heat to low. Allow the sauce to simmer and thicken slightly, letting the flavors meld for about 20 minutes.

  3. Once the sauce has reduced, remove and discard the bay leaves. Introduce the butter, stirring until it’s completely melted and incorporated. Take the saucepan off the heat and stir in the fresh parsley and green onions. Taste and adjust the seasoning with salt, pepper, and additional hot sauce if desired. Your Creole sauce is now ready to elevate any dish! Store any leftover sauce in a sealed container in the refrigerator for up to 1 week.

Special Equipment

Large saucepan

Read More

  • Blackened Catfish With Creole Sauce Recipe
  • New Orleans Remoulade Sauce
  • Oyster Po’ Boys Recipe
  • Fish Po’ Boys Recipe
Nutrition Facts (per serving)
28 Calories
2g Fat
1g Carbs
0g Protein
Nutrition Facts
Servings: 32
Amount per serving
Calories 28
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 5%
Cholesterol 4mg 1%
Sodium 119mg 5%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Total Sugars 1g
Protein 0g
Vitamin C 6mg 28%
Calcium 11mg 1%
Iron 0mg 1%
Potassium 66mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Ultimate Michelada: The Perfect Spicy Beer Cocktail

Discover the zesty, refreshing world of micheladas with this perfectly balanced recipe. A tantalizing blend of cold beer, tangy lime, and spicy hot sauce, this Mexican-inspired drink is the ultimate summer thirst-quencher.

Micheladas are a beloved Mexican beer cocktail that combines the crisp taste of light beer with the bold flavors of lime, hot sauce, and savory seasonings. This recipe strikes the perfect balance between tart, spicy, and savory, creating a drink that’s both refreshing and exciting to the palate.

Mastering the Michelada Magic

The key to a great michelada lies in its simplicity and balance. Our recipe focuses on five essential components: beer, fresh lime juice, hot sauce, an umami-rich element, and salt. Each ingredient plays a crucial role in creating the perfect flavor profile.

We’ve tested various combinations to bring you the ideal ratios. The result? A michelada that’s bracingly tart, delightfully spicy, and incredibly refreshing. It’s the perfect companion for hot summer days, backyard barbecues, or anytime you need a flavor-packed, low-alcohol beverage.

Why You’ll Love This Michelada Recipe

  • Perfectly balanced flavors
  • Customizable heat level
  • Lower alcohol content than most cocktails
  • Refreshing and thirst-quenching
  • Easy to make at home

Ingredients for the Best Michelada

  • Tajín or other chile-salt blend (optional; see note)

  • Kosher or sea salt

  • 2 fluid ounces (60ml) fresh juice from 2 limes (see note), half a juiced lime reserved for the rim

  • 2 teaspoons (10ml) hot sauce, preferably a Mexican-style brand like Tapatío (our favorite); see note

  • 1 teaspoon (5ml) Worcestershire sauce

  • 1 (12-ounce; 355ml) can or bottle light Mexican beer, such as Modelo, Pacífico, Tecate, Victoria, or Corona, well chilled

How to Make the Ultimate Michelada

  1. Prepare the glass: Pour Tajín (or other chile-salt mixture) or salt into a small, shallow dish in an even layer. Rub a pint or pilsner glass’s rim with the cut side of the reserved juiced lime half, then dip the glass into the dish to create a salt rim.

  2. Mix and serve: Set the glass right side up and add lime juice, hot sauce, and Worcestershire sauce. Sprinkle in a pinch or two of salt, fill the glass with ice, and top with beer. Gently stir to combine the flavors. Serve immediately with the remaining beer on the side, topping up as you drink.

Special Equipment

Pint or pilsner glass

Recipe Notes and Tips

Rim options: Choose between a classic salt rim or a spicier chile-salt mix like Tajín for an extra flavor kick.

Adjusting tartness: For a less tart version, reduce the lime juice to 1 or 1 1/2 ounces.

Heat level: Customize the spiciness by adjusting the hot sauce from two teaspoons to one for a milder drink.

Michelada Variations to Try

  • Clamato Michelada: Add a splash of Clamato juice for a savory twist
  • Michelada Verde: Use green hot sauce for a different flavor profile
  • Michelada Cubana: Increase the Worcestershire sauce for a more umami-rich version

Recipe Updated: June 2023

We’ve retested this recipe to ensure it delivers the best possible michelada experience. Enjoy!

Nutrition Facts (per serving)
175 Calories
0g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings: 1
Amount per serving
Calories 175
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 842mg 37%
Total Carbohydrate 19g 7%
Dietary Fiber 0g 1%
Total Sugars 2g
Protein 2g
Vitamin C 22mg 111%
Calcium 30mg 2%
Iron 0mg 3%
Potassium 272mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Authentic Marseille Bouillabaisse: A Taste of the French Riviera

Transport yourself to the sunny shores of Provence with this traditional bouillabaisse recipe. This iconic French fish stew captures the essence of Mediterranean cuisine, combining an array of fresh seafood with aromatic herbs and spices. Perfect for seafood lovers and adventurous home cooks alike!

Bouillabaisse originated as a humble fisherman’s dish in Marseille, using the unsold catch of the day. Today, it’s celebrated as one of France’s most beloved culinary treasures. Our recipe stays true to its rustic roots while offering a feast fit for royalty.

What Makes a True Bouillabaisse?

Authentic bouillabaisse is all about the fish. Forget the fancy restaurant versions loaded with lobster and scallops – a real Marseille bouillabaisse focuses on a variety of local fish, creating a rich, flavorful broth that’s the heart and soul of the dish.

Key components include:

  • A mix of at least 3-4 types of fish
  • Aromatic vegetables like fennel and leeks
  • The distinctive flavors of saffron and orange zest
  • A garlicky rouille sauce served on crisp baguette toasts

Choosing Your Fish

While traditional Marseille bouillabaisse calls for Mediterranean fish like rascasse and conger eel, don’t worry if you can’t find them. The spirit of bouillabaisse is using what’s fresh and available. Here’s what to look for:

  • A mix of firm-fleshed fish (like monkfish or halibut)
  • Some oily fish (such as sea bream or mackerel)
  • Lean white fish (like snapper or cod)
  • Optional: A few mussels or small crabs for variety

Ask your fishmonger for recommendations based on what’s fresh and local. Remember, the key is variety!


For the Broth:

  • 1/2 cup (120ml) extra-virgin olive oil
  • 1 large yellow onion (12 ounces; 340g), diced
  • 1 large leek (1 pound; 450g), washed and diced
  • 1 medium fennel bulb (8 ounces; 225g), cored and diced
  • 5 medium cloves garlic, crushed
  • 1/2 teaspoon whole fennel seeds
  • 2 large pinches saffron threads
  • One (2-inch) strip zest from 1 orange
  • Large pinch cayenne pepper or other red chile powder
  • 2 sprigs thyme
  • 2 tablespoons (30ml) tomato paste
  • 6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
  • 2 pounds (900g) whole fish or fish bones and heads (see note)
  • 2 cups (475ml) dry white wine
  • 1/4 cup (60ml) Pernod or pastis (optional)
  • 2 quarts (1.9L) boiling water, or more as needed
  • 2 sprigs fresh flat-leaf parsley
  • 1 bay leaf
  • Kosher or sea salt and freshly ground black pepper

For the Rouille:

  • 2 medium cloves garlic
  • 1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
  • Large pinch cayenne pepper or other red chile powder
  • Pinch saffron threads
  • 1 large egg yolk
  • Kosher or sea salt
  • 1/2 cup (120ml) extra-virgin olive oil

To Finish:

  • 3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (see note)
  • 1 pound (453g) mussels and/or crabs (optional; see note)
  • Kosher or sea salt
  • Baguette toasts, for serving


Preparing the Flavorful Broth:

  1. Heat olive oil in a large Dutch oven over medium heat. Add onion, leek, fennel, garlic, fennel seeds, saffron, orange zest, cayenne pepper, and thyme. Sauté until vegetables soften, about 10 minutes.
  2. Stir in tomato paste and cook for 2 minutes. Add diced tomatoes and cook until they begin to soften, about 3 minutes. Layer in fish and/or fish bones, stirring to combine.
  3. Pour in white wine and Pernod (if using). Bring to a boil, then cook for 3 minutes to evaporate the alcohol.
  4. Add enough boiling water to cover all ingredients. Toss in parsley and bay leaf. Bring to a vigorous boil for 5 minutes, then reduce heat and simmer for 45 minutes. Season with salt and pepper.

Creating the Zesty Rouille:

  1. In a mortar and pestle (or food processor), combine garlic, bread, cayenne, saffron, and egg yolk into a paste. Add 2 tablespoons of hot broth to thin slightly.
  2. Gradually drizzle in olive oil while mixing to create a mayonnaise-like consistency. Add more broth if needed. Season with salt and refrigerate until ready to use (up to 3 days).

Finishing Your Bouillabaisse:

  1. Working in batches, blend the broth and solids until smooth. Strain through a fine-mesh sieve, pressing to extract maximum flavor.
  2. Return strained broth to a gentle simmer. Poach fish in batches, starting with larger pieces and ending with delicate fillets. Transfer cooked fish to a serving platter.
  3. If using, cook mussels or crabs in the simmering broth until just done.
  4. Serve the platter of fish alongside the aromatic broth. Offer baguette toasts and rouille for guests to enjoy as they please!

Chef’s Tips for Bouillabaisse Success

  • Don’t rush the broth – those 45 minutes of simmering are crucial for developing deep flavor.
  • Rouille can be made a day in advance to save time and allow flavors to meld.
  • For a dramatic presentation, serve the whole fish on the platter and let guests help themselves.
  • Pair your bouillabaisse with a chilled Provençal rosé or crisp white wine for the ultimate French Riviera experience.

Why You’ll Love This Bouillabaisse

This bouillabaisse recipe offers a true taste of Marseille right in your own kitchen. The complex flavors of the broth, the variety of tender fish, and the garlicky kick of the rouille create a memorable meal that’s perfect for special occasions or when you want to impress. It’s a celebration of seafood that brings the warmth and conviviality of the Mediterranean to your table.

So gather your friends, pour some wine, and enjoy this iconic French dish. Bon appétit!


Ajitsuke Tamago: The Ultimate Ramen Egg Recipe

Elevate your homemade ramen with these perfectly seasoned, soft-boiled eggs. Ajitsuke tamago are the secret ingredient that will take your bowl from good to unforgettable!

The Art of the Perfect Soft-Boiled Egg

Creating the ideal soft-boiled egg is a delicate balance. We’re aiming for whites that are fully set while keeping the yolks creamy, golden, and just warmed through. The magic happens between 155°F (68°C) for the whites and 158°F (70°C) for the yolks.

After extensive testing, we’ve nailed down the perfect cooking time: 5 minutes and 45 seconds. But don’t worry if you’re not a stickler for precision – 6 minutes will do the trick just fine!

The Secret to Tender Eggs

To avoid tough, rubbery egg whites, we’re keeping our cooking temperature around 190°F (88°C) – just below a full boil. This gentle approach ensures your eggs stay delightfully tender, even after marinating.

Marination Magic

Once your eggs are perfectly cooked and peeled, it’s time for a flavor bath! Our marinade is a mouthwatering blend of soy sauce, mirin, sake, and sugar. The result? Eggs with a delectable sweet-and-salty exterior that will make your taste buds dance.

Pro tip: Use our paper towel trick to ensure even marination and avoid the dreaded floating egg syndrome!

Timing is Everything

When it comes to marinating, more is not always better. A few hours will give you that perfect flavor punch without compromising texture. Marinate too long, and you risk ending up with rubbery whites and fudgy yolks – not what we’re after!


  • 1/2 cup (120ml) water

  • 1/2 cup (120ml) sake

  • 1/4 cup (60ml) soy sauce

  • 1/4 cup (60ml) mirin

  • 1/4 cup sugar (about 1 3/4 ounces; 50g)

  • 6 large eggs


  1. In a medium bowl, whisk together water, sake, soy sauce, mirin, and sugar until the sugar dissolves completely. Set this flavor-packed marinade aside.

  2. Bring 2 quarts of water to a boil in a medium saucepan. Use a thumbtack to carefully pierce the fat end of each egg, creating a tiny escape hatch for air. This simple step prevents cracking and eliminates the pesky air bubble. Gently lower the eggs into the water using a spider or slotted spoon. Reduce the heat to maintain a bare simmer (about 190°F/88°C). For liquid gold yolks, cook for exactly 6 minutes. If you prefer a jammier consistency, let them go for 7 minutes. Drain the hot water and carefully peel the eggs under cold running water, treating the delicate whites with care.

  3. Place the eggs in a snug-fitting bowl and pour the marinade over them until they’re just floating. Here’s where the magic happens: lay a double layer of paper towels on top and press down until they’re saturated. This clever trick keeps the eggs submerged for even marination. Refrigerate and let the flavors mingle for at least 4 hours, but no more than 12. Once marinated to perfection, discard the liquid and store your flavor-packed eggs in a sealed container in the fridge for up to 3 days. For the ultimate ramen experience, reheat these beauties right in your steaming soup bowl.

Special Equipment

Spider or slotted spoon, 3-quart stainless steel saucier, digital thermometer

Chef’s Notes

If you’ve made chashu pork belly, use the leftover broth as a flavor-packed marinade substitute. It’s a delicious way to reduce food waste and amp up the umami!

More Ramen Inspiration

  • The Food Lab Redux: How to Make the Perfect Bowl of Tonkotsu Ramen
Nutrition Facts (per serving)
86 Calories
5g Fat
3g Carbs
6g Protein
Nutrition Facts
Servings: 6
Amount per serving
Calories 86
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 8%
Cholesterol 186mg 62%
Sodium 163mg 7%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Total Sugars 3g
Protein 6g
Vitamin C 0mg 0%
Calcium 29mg 2%
Iron 1mg 5%
Potassium 77mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Irresistible Moules Marinières: The Ultimate One-Pot French Seafood Delight

Discover the magic of moules marinières – an elegant yet budget-friendly French classic that’s ready in just 15 minutes! This sailor-style mussel dish from Normandy is perfect for impressing guests or treating yourself to a gourmet meal any night of the week.

Mussels are the unsung heroes of quick, delicious seafood. Not only are they affordable and sustainable, but they’re also incredibly versatile. With just a handful of ingredients and a bit of culinary imagination, you can create a showstopping meal that tastes like it came straight from a French bistro.

Let’s dive into the world of moules marinières and unlock the secrets to making this coastal delicacy in your own kitchen!

Mastering Moules Marinières: Your Step-by-Step Guide

Step 1: Prepare Your Mussels

Start with fresh, farm-raised black mussels. These eco-friendly bivalves require minimal prep – just a quick rinse and debearding. For a detailed guide on cleaning mussels, check out our comprehensive tutorial.

Step 2: Create Your Aromatic Base

The key to exceptional moules marinières lies in its flavorful broth. We’ll use a mouthwatering combination of shallots, leeks, and garlic, along with fragrant bay leaves. Feel free to experiment with other aromatics like fennel, herbs, or even spicy elements to make the dish your own.

Gently sweat these aromatics in butter until they’re meltingly soft, but not browned. This process takes about 10 minutes and sets the stage for the delicious flavors to come.

Step 3: Add Your Liquid

While mussels release their own flavorful juices, adding extra liquid enhances the dish. Traditional recipes call for white wine, but we’re opting for dry hard cider – a nod to Normandy’s apple-growing heritage. This choice adds a subtle sweetness that complements the briny mussels perfectly.

Step 4: Steam Your Mussels

Now comes the exciting part! Add your mussels to the hot liquid, cover, and let the steam work its magic. In just 2-3 minutes, you’ll have perfectly cooked mussels ready to devour.

Step 5: Elevate Your Broth

Take your moules marinières from great to extraordinary by enriching the broth. We recommend whisking in some homemade garlicky aioli for a luxurious twist. The result? A velvety, flavor-packed sauce that you’ll want to soak up every last drop of.

Step 6: Finish and Serve

Reunite the mussels with their enhanced broth, add a sprinkle of fresh parsley and a squeeze of lemon for brightness. Serve immediately in warm bowls for a truly memorable dining experience.

Step 7: Perfect Your Dipping Game

No moules marinières is complete without crusty bread for soaking up the delicious broth. Opt for thick slices of rustic sourdough, lightly charred under the broiler for a smoky contrast to the briny flavors.

Moules Marinières: Your New Favorite Weeknight Indulgence

This classic French dish proves that gourmet cooking doesn’t have to be complicated or time-consuming. With our foolproof recipe, you’ll be serving up restaurant-quality moules marinières in no time. So gather your ingredients, pour yourself a glass of cider, and get ready to transport your taste buds to the coast of Normandy!

November 2024

Recipe Details

Irresistible Moules Marinières (Sailor-Style Mussels) Recipe


  • 2 tablespoons unsalted butter

  • 1 small leek, white and light green parts only, thinly sliced

  • 1 small shallot, thinly sliced

  • 4 medium cloves garlic, thinly sliced

  • 2 bay leaves

  • Kosher salt and freshly ground black pepper

  • 1 cup hard dry cider or white wine

  • 2 pounds mussels (see notes)

  • 2 to 3 tablespoons homemade mayonnaise (see notes), crème fraîche, or heavy cream (optional)

  • 3 tablespoons minced fresh parsley leaves

  • 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon

  • Additional homemade mayonnaise for serving (optional, see notes)

  • 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted


  1. In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and generously with black pepper. Cook, stirring occasionally, until vegetables are very soft but not browned, about 10 minutes.

  2. Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. Once all mussels have opened, transfer them to a bowl using tongs. Cover the bowl with the pan lid to keep mussels warm.

  3. Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest. Stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.


Inspect mussels before cooking. Discard any with cracked shells or those that don’t close when tapped. For farm-raised mussels, a quick rinse is usually sufficient. If mussels are gritty or have visible “beards,” scrub them under cold water and remove beards by pulling towards the hinge end of the mussel.

While not essential, homemade mayonnaise adds richness and depth to the dish. For best results, use fresh homemade mayonnaise – store-bought varieties won’t incorporate properly into the sauce. Try adding extra garlic and substituting half the canola oil with extra-virgin olive oil in your mayonnaise recipe for an extra flavor boost.

Read More

  • How to Clean and Debeard Mussels
  • Two-Minute Aioli Recipe
  • Spicy Steamed Mussels With ‘Nduja Recipe
  • Mussels With Fennel-Saffron Broth Recipe
  • Mussels With Thai Red Curry Broth and Rice Noodles Recipe
Nutrition Facts (per serving)
378 Calories
17g Fat
45g Carbs
14g Protein
Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 378
% Daily Value*
Total Fat 17g 21%
Saturated Fat 7g 34%
Cholesterol 42mg 14%
Sodium 705mg 31%
Total Carbohydrate 45g 16%
Dietary Fiber 3g 12%
Total Sugars 10g
Protein 14g
Vitamin C 36mg 181%
Calcium 82mg 6%
Iron 5mg 29%
Potassium 454mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Mouthwatering Negima Yakitori: Japanese Chicken and Scallion Skewers

Elevate your grilling game with these irresistible Negima Yakitori skewers! This Japanese street food favorite combines juicy chicken thighs and tender scallions for a flavor explosion that will transport your taste buds straight to Tokyo.

Negima Yakitori isn’t just delicious – it’s also incredibly forgiving for home cooks. The natural fat in chicken thighs keeps the meat succulent, even if you’re not a grilling pro. Get ready to impress your friends and family with this easy yet authentic Japanese recipe!

The Art of Yakitori: Simplicity at Its Finest

Yakitori is all about showcasing the pure flavors of chicken. While fancy yakitori joints in Japan might offer dozens of specialized cuts, we’re keeping things simple and delicious with this foolproof negima recipe. You’ll be amazed at how a few quality ingredients can create such incredible results!

Let’s Get Cooking: Step-by-Step Negima Yakitori

Step 1: Whip Up the Teriyaki Glaze

While salt and pepper alone can make tasty yakitori, our homemade teriyaki glaze takes these skewers to the next level. The sweet-savory sauce creates a gorgeous lacquered finish that’s simply irresistible. Pro tip: Add some chicken scraps to the sauce as it reduces for an extra flavor boost!

Step 2: Skewer Like a Pro

Forget complicated butchering – we’re keeping it simple! Cut your chicken thighs into 1-inch chunks, season with salt and white pepper, then thread onto skewers alternating with chunks of scallion. The key? Pack everything tightly to keep the chicken super juicy as it cooks.

Step 3: Master the Grill

Whether you’re using charcoal or gas, the moderate heat is perfect for yakitori. Grill your skewers, turning frequently and seasoning with extra salt and pepper as you go. This layering of seasoning creates deep, complex flavors. Feel free to experiment with other spices like togarashi or even citrusy yuzu salt!

Step 4: Glaze for Glory

Once your chicken is golden brown and cooked through, it’s time for the finishing touch. Brush your skewers generously with the teriyaki glaze, allowing it to caramelize slightly on the grill. This creates that signature yakitori shine and finger-licking flavor.

Step 5: Dive In!

Yakitori waits for no one! Serve these skewers hot off the grill, perhaps with an extra brush of glaze for good measure. Pair with an ice-cold beer for the ultimate Japanese izakaya experience at home.

Make it a Meal: Grilled Veggie Sides

Take your yakitori feast to the next level by grilling up some seasonal vegetables. Try these flavor-packed options:

  • Charred shishito peppers with a sprinkle of sea salt
  • Thick slices of king oyster mushroom, alternating with bacon for an umami explosion
  • Asparagus spears or baby bok choy for a pop of green

The beauty of yakitori is in its simplicity. While you may not achieve the perfection of a Tokyo master on your first try, this recipe will deliver seriously delicious results that will have everyone asking for seconds. Fire up that grill and get ready for yakitori bliss!

June 2024

Recipe Details

Negima Yakitori (Japanese Chicken Skewers With Scallion) Recipe


  • 2 pounds (1kg) boneless, skinless chicken thighs, cut into 1-inch dice

  • Kosher salt and freshly ground white or black pepper

  • 1 bunch scallions, cut into 1-inch pieces

  • 1/2 cup (120ml) teriyaki sauce (see notes)


  1. In a large bowl, toss chicken pieces with 2 teaspoons kosher salt and a few grinds of pepper. Thread 2 to 3 pieces of chicken onto a skewer (enough to add up to around 1/2 to 3/4 inch when pressed tightly together), then thread a segment of scallion onto skewer. Continue alternating every few pieces of chicken with scallion until chicken and scallions are used up, using as many skewers as necessary. Make sure all the meat and scallions are tightly packed.

  2. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  3. Place chicken skewers directly over the hot portion of the grill, cover, and cook, turning frequently, until chicken is well browned, scallions are tender, and a piece of chicken looks cooked when removed and cut in half with a knife, about 10 minutes. Season with additional salt and pepper 2 to 3 times during the cooking process.

  4. Brush chicken and scallions with teriyaki glaze and cook for 30 seconds. Turn, brush second side with teriyaki, and cook for 30 seconds longer. Remove chicken from grill and allow to rest for 1 to 2 minutes. Brush with additional glaze and serve immediately.

Special Equipment

Grill, skewers


For the best flavor, make your own teriyaki sauce instead of using store-bought. Enhance the sauce by adding smashed garlic cloves, slices of ginger, and roughly chopped scallions as it reduces.

Read More

  • Grilled Skewered Shishito Peppers With Teriyaki Glaze
  • Grilled King Oyster Mushrooms With Bacon and Teriyaki Glaze
  • Basic Teriyaki Sauce
Nutrition Facts (per serving)
278 Calories
12g Fat
6g Carbs
39g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 278
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 18%
Cholesterol 184mg 61%
Sodium 1624mg 71%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 2%
Total Sugars 4g
Protein 39g
Vitamin C 5mg 24%
Calcium 39mg 3%
Iron 2mg 13%
Potassium 529mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Irresistible Homemade Teriyaki Sauce

Elevate your culinary game with this authentic Japanese teriyaki sauce that’s perfect for glazing meats, fish, and vegetables!

Teriyaki isn’t just a sauce; it’s a cooking method that originated in Japan. The word ‘teriyaki’ comes from ‘teri’, meaning luster, and ‘yaki’, referring to grilling or broiling. This sauce gives food a gorgeous glossy sheen while infusing it with rich, savory-sweet flavors.

The Fascinating Origins of Teriyaki

Teriyaki has roots dating back to the early 19th century in Japan. Initially used for grilling eel, the technique quickly became popular for other seafood and meats. The combination of soy sauce, mirin, and sake created a perfect balance of flavors that enhanced various dishes.

Today, teriyaki has evolved beyond its traditional Japanese roots. In Hawaii, where it was introduced by Japanese immigrants, teriyaki often includes pineapple juice or brown sugar. The American version, popularized by Kikkoman in 1961, introduced a thicker consistency perfect for basting and dipping.

Mastering the Art of Teriyaki

While store-bought options are convenient, nothing beats the flavor of homemade teriyaki sauce. Our recipe strikes the perfect balance between authenticity and modern tastes. It’s versatile enough to use as a marinade, basting sauce, or even a dip for your favorite appetizers.


  • 1 cup Japanese shoyu (soy sauce)

  • 1/2 cup dark brown sugar

  • 1 cup mirin

  • 1/2 cup sake


  1. In a small saucepan, combine soy sauce, brown sugar, mirin, and sake. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for about 20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Remove from heat and let it cool. Use immediately or store in an airtight container in the refrigerator for up to 6 weeks.

Teriyaki Sauce: Versatile and Delicious

This homemade teriyaki sauce is incredibly versatile. Use it to marinate chicken, beef, or salmon before grilling. Brush it onto skewers of vegetables for a delicious yakitori-style appetizer. Or use it as a dipping sauce for dumplings and spring rolls. The possibilities are endless!

Pro Tips for Perfect Teriyaki

  • For a thicker sauce, let it simmer longer or add a cornstarch slurry.
  • Experiment with add-ins like grated ginger or garlic for extra flavor.
  • Use this sauce as a base for stir-fries or as a glaze for roasted vegetables.

Read More

  • How to Roll and Grill Salmon Steaks

March 2024

Recipe Details

Irresistible Homemade Teriyaki Sauce

Nutrition Facts (per serving)
152 Calories
0g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings: 8
Amount per serving
Calories 152
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1755mg 76%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 24g
Protein 3g
Vitamin C 0mg 0%
Calcium 22mg 2%
Iron 1mg 3%
Potassium 162mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Pescatarian,Low-carb

Ultimate Grilled Swordfish Steaks: A Mouthwatering Summer Delight

Elevate your grilling game with this foolproof recipe for perfectly grilled swordfish steaks. Tender, juicy, and bursting with flavor, these steaks will transport your taste buds straight to a seaside paradise.

Swordfish is the ocean’s answer to a hearty steak. With its buttery texture and robust flavor, it stands up beautifully to the smoky char of the grill. This recipe will guide you through selecting the best cuts, prepping your grill for success, and achieving that perfect doneness every time.

Choosing the Perfect Swordfish for Grilling

The key to mouthwatering grilled swordfish starts at the market. Here’s how to select the cream of the crop:

  • Look for steaks with a light color ranging from cream to pale pink or ivory.
  • Avoid pieces with a dull brown tint, which indicates age.
  • The fish should have a clean, oceanic aroma – not fishy or unpleasant.
  • Opt for steaks about 1 to 1.5 inches thick for optimal grilling.
  • Choose portions that fit comfortably on your spatula to prevent breaking during flipping.

Mastering the Grill Setup

Prepare your grill for swordfish success with these pro tips:

  1. Preheat your grill thoroughly for maximum heat.
  2. Clean the grates meticulously with a grill brush.
  3. Oil the grates to create a non-stick surface.
  4. Create a two-zone fire: hot direct heat on one side, cooler indirect heat on the other.

Prepping Your Swordfish Steaks

Set your swordfish up for grilling greatness:

  1. Pat the steaks dry with paper towels to promote a beautiful sear.
  2. Lightly brush with neutral oil for extra insurance against sticking.
  3. Season generously with salt just before grilling.

The Art of Grilling Swordfish to Perfection

Follow these steps for swordfish that’s grilled to perfection:

  1. Place steaks on the hot side of the grill for an initial sear.
  2. Resist the urge to move the fish prematurely – it will release when ready.
  3. Flip once the first side is beautifully browned, about 4-5 minutes.
  4. Sear the second side, aiming for that coveted crosshatch pattern if desired.
  5. For thicker steaks, finish cooking over indirect heat until desired doneness is reached.

The Secrets of Swordfish Doneness

Achieve your ideal level of doneness with these temperature targets:

  • 130°F (54°C) for medium: warm center with a touch of translucence
  • 135°F (57°C) for medium-well: mostly opaque throughout
  • 140-145°F (60-63°C) for well-done: fully opaque and firm

Remember, swordfish continues to cook slightly after removal from the grill. Trust your instincts and use a combination of touch, visual cues, and temperature readings for best results.

Grilled Swordfish Steaks Recipe


  • 4 swordfish steaks, about 6 to 8 ounces (170 to 225g) each and 1 to 1 1/2 inches thick
  • Vegetable, canola, or other neutral oil, for oiling the steaks
  • Kosher salt
  • Freshly ground black pepper (optional; see note)


  1. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
  2. Dry swordfish steaks well with paper towels and lightly brush them all over with oil.
  3. Season swordfish steaks all over with salt and, if desired, pepper, then set over hot side of grill. Cook swordfish until first side is well seared and the fish releases from the grill grate, about 5 minutes. If the fish sticks, try to gently lift it from below using a thin metal spatula or the tines of a carving fork inserted down between the grill grates. Turn fish and repeat on second side.
  4. Cook swordfish steaks until an instant-read thermometer registers 130°F (54°C) for medium, 135°F (57°C) for medium-well, or 140 to 145°F (60 to 63°C) for well-done. If the exterior is well seared before the interior of the fish reaches its final doneness, move steaks to cooler side of grill to finish cooking, flipping and rotating every minute or so for even cooking. Serve.

Special Equipment

Grill, charcoal chimney starter, grill brush, grilling spatula, instant-read thermometer


Black pepper is a spice and adds a specific flavor to the food you cook; salt, on the other hand, is an essential seasoning, necessary for food to taste its best. While we always use salt, we use black pepper only when we desire its specific flavor and aroma.

Read More

  • Grilled Blackened Fish Sandwiches
Nutrition Facts (per serving)
323 Calories
17g Fat
0g Carbs
40g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 323
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 17%
Cholesterol 133mg 44%
Sodium 637mg 28%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 40g
Vitamin C 0mg 0%
Calcium 10mg 1%
Iron 1mg 4%
Potassium 848mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Authentic Singaporean Chili Crab: A Flavorful Seafood Feast

Dive into the vibrant flavors of Singapore with this mouthwatering chili crab recipe. Succulent hard-shelled crabs are bathed in a rich, spicy-sweet tomato sauce that will transport your taste buds straight to the heart of Southeast Asia.

Chili crab is more than just a dish – it’s a culinary adventure that captures the essence of Singaporean cuisine. This iconic recipe, born in the 1950s, has evolved from a family favorite to the unofficial national dish of Singapore. Now, you can recreate this hawker center classic in your own kitchen, adjusting the heat and sweetness to your liking.

While dining out on chili crab can be a pricey affair, making it at home allows you to indulge in this delicacy without breaking the bank. The rich seafood flavor that develops as the crab cooks in the sauce is simply unmatched. Get ready to roll up your sleeves, because this hands-on meal is all about savoring every last morsel of delicious crab meat!

February 2013

Recipe Details

Irresistible Singaporean Chili Crab Recipe


  • 1 tablespoon (8g) cornstarch

  • 2 tablespoons (30g) water

  • 7 tablespoons (104ml) peanut oil

  • 2 to 3 whole shallots, minced (about 1/2 cup)

  • 1 1/2-inch knob ginger, grated (about 2 tablespoons)

  • 6 medium garlic cloves, minced (about 2 tablespoons)

  • 4 Thai chiles, minced

  • 2 whole live Mud or Dungeness crabs (about 1 pound each), prepared (see notes)

  • 2 cups (500ml) homemade or store-bought low-sodium chicken broth

  • 1/4 cup (66g) tomato paste

  • 1/2 cup (125ml) hot-sweet chili sauce (see notes)

  • Salt, to taste

  • Sugar, to taste

  • 1 large egg, beaten

  • 1/2 cup thinly sliced green onions

  • 1 cup fresh cilantro leaves

  • Rice or steamed buns to serve on side


  1. Start by creating a slurry: whisk cornstarch with 2 tablespoons water in a small bowl and set aside. Heat oil in a large wok or Dutch oven over medium heat until it shimmers. Add shallots, ginger, garlic, and chiles, stirring until the aromatics release their fragrance, about 1 minute.

  2. Introduce the crab pieces and broth to the wok. Crank up the heat to medium-high and bring the mixture to a boil. Cover loosely and let it simmer gently for about 6 minutes, or until the crab turns a vibrant red and is nearly cooked through. Adjust the heat if needed to maintain a gentle boil.

  3. Uncover the wok and incorporate the tomato paste and chili sauce. Let the flavors meld for 1 minute, then season to your liking with salt, sugar, or additional chili sauce. Pour in the cornstarch mixture and bring the sauce to a boil, allowing it to thicken into a luscious consistency.

  4. Remove from heat and gently whisk in the beaten egg, creating silky ribbons throughout the sauce. Toss in the green onions for a fresh pop of color and flavor. Transfer your creation to a serving dish, garnish generously with cilantro, and serve immediately for a true Singaporean feast.

Special Equipment

Large wok with lid or Dutch oven


Prepare your crabs by rinsing them thoroughly, cleaning, and cutting into pieces. For a visual guide, check out the Sydney Fish Market’s instructional video, or ask your fishmonger to do the prep work. Pro tip: Keep the flavorful creamy part inside the top shell to enhance the dish’s authentic crab flavor. If using a wok, ensure it’s stable on your stovetop.

We recommend using ABC brand hot chili sauce for an authentic taste. While the recipe is balanced as-is, feel free to adjust the seasoning to achieve your perfect harmony of sweet, salty, and spicy flavors.

Caution: The sauce may contain small bits of shell, so savor carefully!

Nutrition Facts (per serving)
896 Calories
53g Fat
67g Carbs
41g Protein
Nutrition Facts
Servings: 2
Amount per serving
Calories 896
% Daily Value*
Total Fat 53g 68%
Saturated Fat 10g 48%
Cholesterol 190mg 63%
Sodium 911mg 40%
Total Carbohydrate 67g 24%
Dietary Fiber 5g 17%
Total Sugars 44g
Protein 41g
Vitamin C 38mg 191%
Calcium 180mg 14%
Iron 4mg 23%
Potassium 1535mg 33%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


Authentic Pueblan-Style Cemita Sandwiches: A Mexican Culinary Adventure

Embark on a flavor-packed journey with our Pueblan-Style Cemita Sandwiches recipe. This iconic Mexican street food combines crispy fried cutlets, creamy avocado, and zesty herbs for an unforgettable taste experience.

Discover the art of crafting the perfect cemita, from selecting the ideal bread to layering ingredients like a pro. Whether you’re a seasoned chef or a curious foodie, this recipe will transport your taste buds straight to the vibrant streets of Puebla, Mexico.

Unraveling the Cemita Mystery

Cemitas are more than just sandwiches – they’re a cultural phenomenon. Originating in Puebla, these hearty handheld meals have evolved as they’ve traveled, taking on new forms in places like New York City and Los Angeles. Our recipe stays true to the Pueblan roots while offering tips for modern twists.

The star of any cemita is the bread – a sesame-crusted roll that gives the sandwich its name. We’ll guide you through finding (or making) the perfect cemita roll, ensuring your sandwich foundation is rock-solid.

Key Ingredients: The Heart of Your Cemita

Every great cemita boasts these essential components:

  • Crispy fried cutlets (beef, pork, or chicken)
  • Creamy, ripe avocado
  • Stringy Oaxaca cheese
  • Zesty papalo leaves (or cilantro as a substitute)
  • Spicy chipotle peppers or jalapeños
  • Crisp raw onion

We’ll show you how to prepare each element to perfection, maximizing flavor and texture in every bite.

Crafting Your Cemita: A Step-by-Step Guide

April 2023

Recipe Details

Pueblan-Style Cemita Sandwiches


  • 4 (6-ounce) pieces beef, pork, or chicken cutlets, very thinly pounded

  • 1 cup milk

  • 1 cup all-purpose flour

  • 1 cup bread crumbs

  • Canola or vegetable oil, for frying

  • Kosher salt and freshly ground black pepper

  • 2 ripe medium Hass avocados, halved, pitted, and sliced

  • 4 homemade or store-bought cemita buns (see notes), sesame seed buns, or brioche buns, halved

  • 2 cups shredded Queso Oaxaca from 1 (14-ounce) ball of cheese (see notes), or fresh mozzarella or string cheese, divided

  • 12 raw onion rings (about 1/4 inch thick)

  • 4 chipotle chiles from 1 (7-ounce) can whole chipotle chiles in adobo, or pickled jalapeños from 1 (12-ounce) can

  • 20 leaves papalo (see notes), or fresh cilantro leaves

  • Extra-virgin olive oil, for drizzling


  1. Prepare your breading station. Set a wire rack on a sheet pan. Pour milk into a shallow dish. Place flour in another dish and bread crumbs in a third. Dip each cutlet in milk, then flour (shake off excess), back in milk, and lastly in bread crumbs. Press to adhere. Place breaded cutlets on a baking sheet.

  2. Heat 1/2 inch of oil in a cast-iron skillet to 375°F (190°C). Fry cutlets in batches until golden brown, about 3 minutes per side. Transfer to a paper-towel-lined baking sheet and season with salt and pepper while hot.

  3. Begin assembling your cemitas. Spread avocado on bottom bun halves. Top with fried cutlets and half of the shredded cheese.

  4. Layer on onion rings. Add torn chipotle pieces or pickled jalapeños. Sprinkle papalo leaves and top with remaining cheese. Drizzle with olive oil for added flavor.

  5. For easier eating, scoop out some bread from each top bun. Close sandwiches and serve immediately while still warm and crispy.

Special Equipment

1 large cast iron skillet; 2 baking sheets


Look for cemita buns, papalo, and queso Oaxaca at well-stocked Mexican and Latin American bakeries and grocers. Shred queso Oaxaca by hand into very thin strands, similar to string cheese. If papalo is unavailable, cilantro makes an acceptable substitute, though the flavor profile will differ slightly.

Read More

  • Roosevelt Avenue-Style Cemita Sandwiches
  • Tacos de Canasta (Basket Tacos for a Party or Potluck)
  • Spicy, Seared, Smothered, Stacked: An Introduction to Mexican Sandwiches
Nutrition Facts (per serving)
1008 Calories
50g Fat
64g Carbs
75g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 1008
% Daily Value*
Total Fat 50g 65%
Saturated Fat 15g 77%
Cholesterol 202mg 67%
Sodium 1150mg 50%
Total Carbohydrate 64g 23%
Dietary Fiber 8g 28%
Total Sugars 15g
Protein 75g
Vitamin C 47mg 233%
Calcium 555mg 43%
Iron 5mg 27%
Potassium 1142mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.