Yesterday, I bribed Nathan to help me do a cooking demo at the Florida Wine Fest in Sarasota. All it cost me was a $12.99 Nerf gun.
Ahhh….the sad and lonely stump that gets thrown away after the prized crown is chopped off. BUT IT’S THE BEST PART OF THE BROCCOLI!
My husband has only a couple of hobbies, but my oh my, he did choose them well. What I mean to say, is that HIS hobbies benefits ME directly.
The love language between my Mom and I is all about food! We share recipes with each other over the phone and email.
It’s been a loooong time since I’ve made home made pho – much too long! Normally I make beef pho the long and slow way – either in the slow cooker or barely bubbling on the stovetop: Slow Cooker Vietnamese Pho Recipe Vietnamese Beef Pho Recipe Chicken Pho Recipe (Pho Ga) But a very persistent reader has been emailing me about creating a Pressure Cooker Vietnamese Pho recipe for the past 2 years.
Sometimes a cheater sauce is just the answer. The Asian aisle at my local grocery store has soo many bottles and jars of Asian sauces – sweet-sour, kung-pao, ginger-garlic.
Many people candy the kumquat — or if you’re Chinese, you may have had it dried or salted. One of my Mom’s favorite remedies for sore throat is salted, preserved kumquat mixed in hot water and a little honey.
I’m not very creative when it comes to cooking eggplant, usually I poke a few holes with a fork and roast until soft.
Like my label!? LOL Back before Sriracha was a “thing” – we just called it “red sauce” and squirted it on just about everything, including scrambled eggs.
Fried rice without rice?! WHAT?! That was exactly my reaction when I first saw this recipe in Nom Nom Paleo Food for Humans by my friends Michelle Tam and Henry Fong.
White meat or dark meat? I’m definitely a wing and dark meat gal, preferring the juicier, more flavorful, more tender and harder-to-overcook parts of the chicken.
One of my most popular posts on this site is How to Cook White Rice in the Microwave. It’s a real time-saver and I kept getting requests about brown rice.
At our house, we only use the microwave for 3 things: making popcorn, warming up leftovers and cooking white rice.
This post is sponsored by Truvia ~Jaden The snippit of time between coming back from Hong Kong and Tokyo….and Thanksgiving, I was asked by Kin Community, my new YouTube partner, to fly to LA and shoot a video for YouTube.
When all else fails, the answer is always Zen, especially in all matters related to food. With the exception of Peanut Butter & Chocolate Cake with Chocolate Ganache & Reese’s Peanut Butter Cups (more!
Have you ever had a kumquat before? It’s a small little thing, and the way you eat a kumquat is somewhat counter-intuitive to any other citrus that you may be familiar with.
Here’s another way to incorporate more tofu in your life! I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one!
If you’re looking for a holiday side dish to complement the turkey, prime rib (or both!), mark this recipe down as a top contender!
Satay is generally grilled meat on a skewer, served with a peanut-y dipping sauce on the side. You know, something like this: or this: or this: Asian shish-kabob, right?
I’ve just gotten back from literally a 48 hour jaunt to Los Angeles to shoot a video for my YouTube channel (Dark Chocolate Sea Salt Cookies!