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Clams Casino is a dish of simple luxury. Clams are the unsung heroes of shellfish, and I'm hoping that this recipe gets you to understand that. By combining this dish with simple instant ramen noodles, another of my favorite comfort foods, you get a dish that is greater than the sum of its parts. I hope you agree.

Clams Casino Mazemen

Recipe courtesy of Justin Warner

In Japan, bars and restaurants will cure blocks of cream cheese in a mixture of miso and mirin. The result is a firmer version of cream cheese with rich umami and amped up salt content. It's very addictive, especially with a whiskey highball. Christine Lau of New York City, who happens to be a pal of mine, fused this bar snack with the classic bagel pairings of New York all in one little bowl. I talked to Christine about how this would be a perfect large-format spread for an eggless brunch and she told me to "go for it!" So here we are. If you are in New York, be sure to hunt down her new restaurant, Kimika.

Bagels with Miso Cream Cheese and Ikura

Recipe courtesy of Justin Warner

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Cheeseburger Egg Rolls

Recipe courtesy of Justin Warner

When I first visited Japan, it was in the month of December, to celebrate my beloved wife’s birthday. Towards the end of our trip, we got to experience the transformation of shops and vendors for the holiday season. Advertisements for Kentucky Fried Chicken were everywhere. Curious as to why, we found out that this is, to some people, a traditional meal on Christmas. It makes a good deal of sense—with many living in metropolitan areas with very small kitchens, the idea of roasting or worse, frying, a bird, is not easy. I made this recipe for an air fryer to accommodate smaller kitchens, but this recipe will also work in deep-fryers.

Justin's Japan-Inspired Fried Chicken

Recipe courtesy of Justin Warner

I can't call this dish ramen because the noodles aren't alkaline, but I can call it satisfying and delicious. Here we use konnyaku noodles, also known as shirataki (not to be confused with shiitake mushrooms, also in the dish). Beets provide some texture and depth to the broth, while carrots function as a colorant for a cured egg.

Root-Centric Noodle Bowl

Recipe courtesy of Justin Warner

At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.

Yucca Fries with Chamoy Mayo

Recipe courtesy of Justin Warner

I love yakitori so much. My wife and I keep little containers of the "killed" skewers so we can compete for who eats more. What I think is so great about yakitori is that it utilizes many parts of the chicken that normally go to waste in American households. If you aren't a cartilage consumer like myself, you can omit them.

Yakitori Party

Recipe courtesy of Justin Warner

As beef tongue is one of the forgotten cuts of the cow, I wanted to showcase it in one of its best known dishes, tacos. From being cooked in a pressure cooker, the tongue becomes tender and steaklike, at just about half the price. I didn't want to throw out the delicious braising liquid, so for fun, I popped it into the blender to see what would happen. The result was delicious, but oily from the rendered fat. By using a bit of xanthan gum, I was able to turn that beefy broth into something nearly as thick and lip-smacking as queso, but with no cheese in sight. The amount of queseaux is more than necessary for the recipe, so don't hesitate to dip tortilla chips into the warmed goo for a snack the next day.

Tacos de Lengue con "Queseaux"

Recipe courtesy of Justin Warner

I had leftover oxtail from making a beef bone ramen, so I decided to use it as a gyoza filling. It's rich and delicious. The recipe is by weight, so it can be scaled up or down.

Oxtail Gyoza

Recipe courtesy of Justin Warner

Tamales don't have to have animal products to be weaponized parcels of deliciousness. With the right ingredient substitutes and some care, these veggie tamales can be just as gratifying as the carnivore's version. A pressure cooker speeds up the process and also makes for tamales packed with aroma, thanks to the steam being forced into every nook and cranny.

Veggie Tamales

Recipe courtesy of Justin Warner

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Office Doughnut Bread Pudding

Recipe courtesy of Duff Goldman

unknown

Hot Dog Bun Bruschetta

Recipe courtesy of Duff Goldman

unknown

Chocolate Malted Shakes with Crispy Chocolate Chip Cookies

Recipe courtesy of Duff Goldman

unknown

Brown Butter White Chocolate Blondies

Recipe courtesy of Duff Goldman

unknown

Roasted Sweet Potato Coins with Port Salute, Marcona Almonds and Bourbon Spiced Cranberries

Recipe courtesy of Damaris Phillips

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