i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
This might be a bit beyond some modern western palettes (so if you’re squeamish, I suggest you stop reading now. You have been warned!) but duck blood and pig’s blood is a part of traditional Chinese and Taiwanese cuisine. Blood cake is a mixture of …
We waited another 2 days before resolving to give our eggshell sprout heads a haircut–follow this link if you want to read about this super fun craft. By then I already had the sandwich lined up–a traditional egg and cress sandwich that’s popular during English …
This is an easy sweets recipe from my childhood in Taiwan–Bing Tang Hu Lu. Of the memories that I could see in my mind’s eye, my dad coming home with a skewer of hawberry tang hu lu sticks is one of the most vivid of …
In an effort to not use as much oil or have to wash pots and pans as often, I ventured into the world of microwaving eggs. And I’m never going back. It’s quite simple–a round bottomed bowl, a light wipe of oil, covered and zapped …
This particular dish involves a lot of chopping. A lot. But it’s my husband’s favorite style of antipasto. I first learned of this particular style at a Thanksgiving dinner hosted my my in-laws–it’s the husband-unit’s Italian grandmother’s recipe. I prefer this style because every bite …
I was, for some reason, craving cold noodles. I usually make it during the summer, when the heat dulls our appetite and the tangy sauce stimulates my palette. I’m not a stickler for ingredients, and often interchange the noodles. Traditionally, it uses ramen noodles but …
I had some leftover eggplant from making tempura and I haven’t roasted anything in my woodstove recently (which is pretty much roaring 24/7), so I decided to do a roasted eggplant dip. If you don’t have a wood stove to impart the delicious smokey flavor–a …
I was panicking about the ungodly amount of baguette I had leftover, which of course, after a day becomes a stale and nearly inedible piece of rock. I could have spent all my energy turning it into panzanella, but my wrist was telling it it …
A staple of modern Japanese restaurants, this tasty appetizer can be made right at home if you, like me, always keep ahi tuna steaks in the freezer. I implore you to try growing your own sprouts for your kitchen as a way to not only …
If someone were to ask me what I would eat as my last meal, beef carpaccio would be a contender. It’s no secret that I love eating meat and seafood as raw as possible, and beef carpaccio, if offered on the menu, is usually my …