IAN'S KITCHEN: BULGOGI
I will start this recipe with the disclaimer that I am not, in fact, Korean. This won’t be an authentic recipe in the truest sense, but I cobbled it together through my own attempts at different recipes, and it was really damn good. Read more.
IAN'S KITCHEN: SHRIMP TACOS
I love tacos because they really can be whatever you want thrown inside a tortilla. Whatever cuisine you're feeling, odds are, you can taco-ify it. I made some pretty simple, but really yummy shrimp tacos the other day with three components: shrimp (duh), salsa, and crema. The only thing I ask is this: Please use corn tortillas. Read more.
IAN'S KITCHEN: MISO BEEF RICE BOWL
I get a lot of food-related newsletters (as one can imagine), and the new hotness in food are bowls (shocking, I know). Acai bowls, poke bowls, vegan avocado bowls—you name it, and there's a bowl for it. This is a 'recipe' for a miso beef bowl that I made on a whim one Sunday evening. Read more.
IAN'S KITCHEN: GRILLED JERK CHICKEN SALAD
A friend recently told me that she was having a "boring salad" for lunch. And it's true, a lot of salads can be really boring, but they certainly don't have to be. This grilled jerk chicken salad, packed with warm spices, crunchy veggies, and an acidic, tasty vinaigrette will up your salad game. Read more.
IAN'S KITCHEN: VEGETABLE FRIED RICE
In an effort to round out my diet, I try to have a vegetarian meal once or twice a week. A veggie fried rice is a really hearty way to get vegetables, protein, and carbs in a way that will keep you from missing the meat. Read more.
IAN'S KITCHEN: BANG BANG FRIED CHICKEN
Bang Bang Fried Chicken is a play on Bonefish Grill's Bang Bang Shrimp, their most popular dish. This recipe is tasty and straight forward. It can be duplicated with any fryable protein, but I often have chicken on hand, so this is the version I make most frequently. Read more.
IAN'S KITCHEN: COQ AU VIN
Coq au vin is one of my favorite dishes to make; it is relatively simple and straight-forward, and braising/slow cooking meat typically yields delicious results. I have made this a few times, and made some tweaks to traditional coq au vin. I will note those deviations in the recipe after the jump. Read more.
IAN'S KITCHEN: SHORT RIB 'RAMEN' NOODLES
There is one truly great thing about homemade ramen noodles: You can essentially use whatever vegetables and meat combination you want for a tasty, filling meal, provided you make a flavorful, fragrant broth. This recipe uses short ribs, but you can use chicken thighs (or opt for a vegetarian version), add aromatics like shallots, or add chili peppers for some heat if you want to switch things up. Read more.
IAN'S KITCHEN: SALMON FILET & KALE CHIPS
In addition to reviews of restaurants, on occasion I will post recipes of meals I made. I have been trying to eat healthier, and seafood is a great way to do that. After the jump, learn to make a delicious and simple roasted salmon filet with kale chips and a creamy, acidic sauce. Read more.