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Our family celebrates Christmas, and that’s less than a couple of weeks away. My, how time flies. Following the likes of my post on our Thanksgiving menu last month, I thought I’d share with you what I’ll be making in our kitchen for this year’s Christmas dinner. Since the hubs and I hosted his family for Thanksgiving and cooked quite the elaborate Thanksgiving meal, we’ve decided to let my in-laws host our small family Christmas gathering this year. His mama-in-law knows her way around a Korean kitchen, so I’m looking

I love Thanksgiving food, but not so much nearly a week later. Plus, with the weight I’ve gained around my middle from all that fried turkey, potatoes, and casseroles, I’m ready to pull back on the butter-rich comfort dishes. That’s what makes this turkey salad so fantastic—not only do you get to use up leftovers, the boring turkey gets a makeover in a healthier, lighter rendition. Inspired by a ritzy version from Neiman Marcus, you could just as easily swap out the turkey for chicken and add any additional fruits,

There’s no doubt Thanksgiving is my absolute favorite holiday of the year. I say it time and time again: the beauty of Thanksgiving is the fall weather, the gathering of friends and family, the feasting of food, the football, and the lack of gift-giving pressure (though my guide to great gifts for the home cook helps). I’ve already blogged about classic Thanksgiving recipes and how following a Thanksgiving checklist helps make your holiday run smoother, so when I tried to come up with ideas as to what I should write

Last week, I published a barbacoa tacos recipe for Día de los Muertos. But for those of you purely Halloween celebrants, I’m posting this more traditional autumn recipe. While it’s not your typical ghoulish party food, I find it’s one of the few Halloween themed dishes I’ll actually make in my kitchen. I like that it’s simple, delicious, and appreciated by both adults and children. I actually just served this dish over the weekend at a get-together at our house for the World Series watch party (go ‘Stros!). It’s not

Where does the time go? 2017 is flying by. It’s already Halloween next week. I love the fall holiday season, and this year, I was thinking of how I could cook a Halloween-themed dinner for adults. This means no abundance of candies, no ghoulish eyeball soup, no pumpkin everything. After days of mulling over how I could create a cohesive holiday meal, I decided to take the easier (and, in my opinion, more sensible) route and cook a Día de los Muertos dinner. Quick cultural lesson: El Día de los

California has some of the best seafood, from the oysters at Hog Island in San Francisco to the clams at San Diego’s Ironside Fish and Oyster. As a follow-up to my recent travels to San Diego, here’s a recipe for cioppino. Despite it’s Italian-sounding name, cioppino is thought to originate in San Francisco when fishermen needed sustenance after a hard day’s work at sea. The fresh catches of the day would be cooked in a simple, hearty stew, and the leftover broth would get mopped up with crusty bread (specifically

Following my L.A. Visit when I spent a lot of meals in Koreatown, I thought I’d share a Korean comfort food favorite: kim chi fried rice! And to make it even better, I cook it with Spam. Now I know not everyone is into the luncheon meat in a can, but did you know that in Korea, Spam is a prized food? It’s relatively expensive, and there exists such a thing as the Spam gift basket.. The photo above of my fried rice doesn’t actually have any kim chi in

How could I blog about my last trip to London and the two great dining experiences I had at Hoppers and Dishoom and not leave you with my recipe for yummy chicken tikka masala? In my opinion, chicken tikka masala is the perfect introductory dish to Indian cuisine. It’s incredibly flavorful and rich, and pairs well with either basmati rice or naan, an Indian flatbread eaten with the hands. In fact, chicken tikka masala is so beloved even beyond its south Asian borders that it’s been declared the national dish

The place I enjoyed eating at the most during this trip to Dallas was Madrina, and sadly, the restaurant has since closed. Regardless, I’m paying tribute to Madrina’s excellent Mexican fare with this recipe for elote, or grilled Mexican street corn. I served elote as a side dish to my Korean Wagyu beef taco at my recent pop-up with Ozone in Hong Kong, and it was a hit, especially with the bar’s head chef (who happens to be Brazilian). This colorful dish celebrates summer’s bounty; full of flavor yet well-balanced,

Following my trip to Syracuse and dinner at Dinosaur Bar-B-Que, and with it being deep into the summer season, I thought I’d post a recipe for baked beans. Side dishes are often overlooked at a barbecue feast, but you need those complementary accompaniments to provide variety and cut through the fatty richness of barbecued meats. Besides, I’ve posted before on how to make pork ribs and grilled chicken, so this time, I’m showing you a side instead. When I think of baked beans, I think of my elementary school cafeteria

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