Blais of Atlanta (and rumored soon-to-be Bay Area) is known for his molecular gastronomy on the Bravo TV series, but his cookbook is really more about home [...]Read the full post →
One of the Asian cuisines that is still somewhat of a mystery to many is Filipino food. But there seems to be an upswing of interest, especially after watching Filipino-American Chef Sheldon Simeon get far in the recent season of “Top Chef.” (I rooted for him because he’s from Hawaii!)
When I was growing [...]Read the full post →
Recently I was enjoying happy hour at one of my favorite seafood restaurants, and I ordered a saffron clams dish. There have been many ways to doctor the broth to present clams and mussels, but I’d never heard of this colorful approach.
The bowl came out with a beautiful red broth, adding a smoky taste [...]Read the full post →
With Chinese (or Lunar) New Year just around the corner (it’s Sunday, Year of the Snake), I thought I should do a demo of a Chinese dish. While this particular dish isn’t traditionally served during the new year celebration, it’s still one of my favorite things to eat.
Lo mai gai, which literally translates [...]Read the full post →
In my last trip to visit my family in Honolulu, I went to lunch with my Mom and sister in Chinatown and they ordered this dish that I never had growing up – shredded pork and pickled vegetables in rice noodles.
Now, the combination of pork and pickled vegetables is classic in Chinese cooking. There’s [...]Read the full post →
If you’re like me, you’re probably feeling stuffed from all the recent holiday eating (for me it was lots of turkey and lots of baking that did me in). And like many others, one of your new year resolutions is probably to lose weight and eat healthier.
To help you toward that end, here’s a [...]Read the full post →
Everyone has his or her favorite dish for Thanksgiving, and call me strange but I’ve always loved the cranberry sauce – even when it comes out in jelly form from a can.
It must be something about the sweet-tart nature of cranberry sauce. As an adult, I generally made my cranberry for Thanksgiving not as [...]Read the full post →
With the chilly weather, stews and curries are natural choices for the dinner table. For me, autumn squash is another fitting ingredient since it’s plentiful right now at the farmers market.
A squash I’m seeing a lot lately is the Japanese kabocha, which is like a little pumpkin but often in a forest green shell [...]Read the full post →
If you haven’t heard, the San Francisco Giants are World Series Champions for the second time in three years! (Translation, baseball players went to Detroit and smashed up the Motor City.) I’ve been distracted by watching some sensational games during the Giants’ championship run.
In honor of the Giants, I wanted to make a [...]Read the full post →
I’ve been feeling guilty about neglecting my YouTube channel, especially since strangers have been nice enough to subscribe. Trying to think of a recipe, I decided why bother with a recipe?
Sometimes the best dinners are the ones where you don’t need a fancy recipe. You can cook a real restaurant-quality dinner without [...]Read the full post →
- Jupiter Olympus’ “Choke” Dinner Celebrates the Artichoke
- Review of Tribune Tavern in Oakland
- Richard Blais’ Squid Linguine “Impasta” Recipe
- Dining at Vik’s Chaat & Market in Berkeley
- San Mateo Crawl Ends at Dessert Republic
- Review of San Mateo’s Ramen Parlor + Izakaya Mai
- A Zuni Cafe Classic: The Roasted Chicken
- Tasting Christopher Kostow’s Restaurant at Meadowood in St. Helena
- Cooking a Filipino Classic: My Chicken Adobo Recipe
- Review of Red Medicine Restaurant in LA
- Going the Distance for XLBs at Din Tai Fung in Arcadia
- Dining at Top Chef Michael Voltaggio’s West Hollywood Restaurant Ink