Recipes By John T. Edge
8 recipes found
Chicken Teriyaki
Teriyaki is derived from the Japanese root words teri, which means “to shine,” and yaki, which means “to broil or grill.” That’s the way traditional teriyaki looks: shiny and incised with grill marks. In Japan, teriyaki is a mix of soy sauce, sake and the rice wine mirin, which imparts a subtle sweetness. The teriyaki found throughout Seattle, of which this is an adaptation, is a bit more showy. Cooks sweeten with white sugar and pineapple juice. They thicken with cornstarch. Ginger and garlic go into the mix because of the Korean ancestry of many cooks. It is not at all traditional, but it is simple to prepare and a pleasure to eat. Be sure to plan ahead as you do need to marinate the chicken before cooking. An overnight stay in the fridge is ideal, but many readers have been happy with a quick marinade of an hour or so.
Sriracha Mayonnaise Sauce
Korean Chicken Tacos
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. “I thought tacos might be a way to get Korean food on everybody’s table,” Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.
Kolaches
Grill Dome’s Demonstration Chicken
Bosnian Bread
In 2011, John T. Edge wrote an article about the growing popularity of Bosnian bakeries in St. Louis. This recipe for a simple white bread ran alongside it and came from his wife, Blair Hobbs. She adapted it from Jubilee Partners, an organization in Comer, Ga. that hosts refugees new to the United States, and other sources.
Smoked Turkey Pâté
This recipe is an excellent way to use leftover meat from a smoked turkey. It came to The Times in 2010, along with a profile of Greenberg Smoked Turkey Inc., a Tyler, Tex., company founded in 1938 by Samuel Isaac Greenberg.
