Whipped Feta with Sweet and Hot Peppers

In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload! Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.

In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.

In this episode Guillermo visits Kings County Distillery, New York City’s oldest distillery after prohibition (opened 2010). While Head Distiller and co-owner Colin Spoelman gives a tour of the 119-year-old facility, they talk about the illegal origins of the spirit, bringing Kentucky moonshine to Brooklyn, and how to make it in a DIY distiller set up.

This comes together in about the time it takes to order takeout, and is miles more nuanced than your average Chinese restaurant's sweet and sour sauce. Ketchup, soy sauce, sugar, and rice or cider vinegar are boiled together with water (though pineapple juice makes for a tasty tropical twist), and thickened to the perfect dipping consistency with a little cornstarch slurry. Serve this with egg rolls, wontons, rangoons, and whatever other fried foods you want to perk up. Feel free to add some heat to the sauce with minced ginger, garlic, or chiles (or all three). Read more.