Miso Glazed Mini Eggplants

Whenever I dine at a Japanese restaurant, my appetizer of choice would always be miso glazed eggplant, if it’s on the menu.
The spongy eggplants, absorb the salty-sweet and slightly acidic glaze beautifully, and the result is always highly enjoyable for me, regardless of the differences between the way the different restaurants prepare the dish.

Roasted Chicken Drumsticks with Three Color Sweet Potatoes

 

Chicken drumsticks are perfect for serving at a buffet style dinner party. They are easily portioned and are liked by all.

Sweet Potato, Pumpkin and Mini Peppers Soup

 

Fall is here, with its cooler days and beautiful colors, which were the inspiration for the following soup’s deep orange-yellow color.

Roasted Chicken Thighs with Peaches and Miso

Chicken thighs is  a part  of the chicken which I use often, and, as I’m not too fond of making the same dish over and over again, I try to find new ways to prepare it.

Five Marinated Salads

When we think about the term “salad”, we usually think about a dish that is prepared soon before serving and and is eaten as fresh as can be. However, it’s always good to remember that not all salads were created equal, and that many of them taste even better after marinating for a few hours, or even days.

Soba Noodles Salad with Peanut Butter and Tahini Dressing

If the cold weather outside makes you less enthusiastic about light, crispy-cold salads, here is a hearty and warming salad, that is perfect for the weather.