I recently started roasting potatoes in my skillet and found that 1) it’s a nice, easy clean-up instead of a roasting pan and 2) the potatoes get a more crispy edge frying on the skillet in the oven.
Then that reminded me that this is probably also the first step in making a good hash, […]Read the full post →
Some nights when I’m looking for a quick dinner, I often go with the typical standbys like pan-roasted salmon or any kind of stir-fry.
But recently I remembered I had a bag of lap cheong (Chinese sausage) in the freezer, and that made me crave one of the first dishes my Mom taught me to […]Read the full post →
With rainy days, I’m typically at home cozying up to my blanket on my sofa watching Chef’s Table on Netflix. And just for added ambiance, it’s always nice to be braising meat in the oven for that enticing aroma.
For that, beef cheeks are one of my favorite go-to cuts when I can find them […]Read the full post →
A few months ago for my birthday my brother got me a 10-inch Staub cast iron skillet, which looks so sleek with its dark cast iron interior and French red enamel exterior.
But I actually never got around to using it until this weekend, when I decided to make a frittata inspired by a delicious […]Read the full post →
I recently did something I haven’t done in years — deep fried chicken!
Regular followers of this blog know I have an aversion to deep fried foods, and generally avoid making them and even ordering them at restaurants. But last weekend I was going to a potluck with my food blogging crew — Sandy of Foodhoe’s Foraging, […]Read the full post →
This upcoming weekend is the July Fourth holiday and as the original “Brexits,” why not celebrate with … salmon!
I know, not the most likely of proteins for an independence day table, but I love salmon so much I find any opportunity to grill it. In fact, I made this exact same recipe during the […]Read the full post →
I know it’s been awhile since I’ve done a cooking video, so when I realized I still had a package of pickled mustard greens in the refrigerator, I decided to whip up one of my favorite Northern Chinese-style dishes and filmed it for you all!
You’ll see this pork with pickled mustard greens noodle […]Read the full post →
The unofficial start to summer is just a week away with Memorial Day right around the corner, and I’m excited because summer gives me free rein to eat a lot of BBQ and grilled items, even if I don’t own a grill.
This recipe for honey hoisin glazed spare ribs is the last in my recipe […]Read the full post →
I don’t think there’s a better dish to celebrate the pure chicken-ness of a good chicken than Hainanese chicken rice.
If you’re not familiar with this dish, it’s extremely popular in Southeast Asia. In fact, even though it was created in Hainan — an island province in Southern China — it was adopted by other nearby Asian […]Read the full post →
The most ugly words around these days are “domoic acid.” In fact, it almost sounds like demonic. Domoic acid is the toxin found in Dungeness crabs around the San Francisco Bay Area, and it has literally obliterated this year’s crab hunting season.
So while we all wallow over not having the sweet Dungeness crab meat to eat, […]Read the full post →
The thing about being single is that you end up having leftovers. Even when I bought pork belly awhile back to make my jook topped with miso-glazed pork belly, the smallest package of pork belly I could get at the market still meant I had to put some in the freezer to make later.
[…]Read the full post →
When I was dining recently at The Dock at Linden Street, the casual brewpub by Chef James Shyabout, I tried an appetizer that included pickled cucumbers with avocado, sprinkled with furikake.
Furikake is the Japanese dried seasoning that is used often to dress up rice. But Shyabout’s furikake cucumber sunomono salad made me […]Read the full post →
In the last few months when dining at modern Asian restaurants, I noticed a dish popping up often on the menu as an entree option. That dish is rice congee, also known as jook in Chinese.
So it’s not unusual to see jook on the menu of a Chinese restaurant, but for dinner? It’s traditionally […]Read the full post →
This is an exciting time in the San Francisco Bay Area, not because of the holidays or the welcoming drought-relieving rain. It’s because it’s Dungeness crab season in the bay, when crab boats arrive at the pier with their haul of delicious and snapping live crab.
Early reports indicate this is a bountiful season for crab, which […]Read the full post →
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