Roasting asparagus as a side dish has saved so many of my dinners when I have been short on time. It takes about 15 to 20 minutes to cook, most of which is (...)
This orange and black sesame granola incorporates some of my favorite flavors from Lunar New Year foods. There’s black sesame paste, which you’d normally find (...)
I’ve cooked many different granola recipes in my time, but this is one that I turn back to time and time again. It is one of my favorites because it has a (...)
When Mama Lin visits my house, she often brings homemade snacks, such as dumplings or steamed cakes. One thing that I love are her rice cakes with savory (...)
When Sacramento weather starts shifting away from searing summer heat to crisp autumn temperatures, I naturally start to crave fall foods. In the past, I (...)
We’re in the middle of the seasonal shift to fall in Sacramento, and I’m desperately savoring every last bit of summer produce. When the colder months hit, I (...)
It’s the height of summer here in Sacramento, which means I’m just sweating all the time. When the heat wavers between 90ºF to 100ºF every day, all I want for (...)
HOW TO MAKE MISO BUTTERINGREDIENTS NEEDEDTo make basic miso butter, all you need is room temperature unsalted butter at room temperature and miso. As you’ll (...)
When I was developing my fried shrimp wontons recipe, I went through many packages of dumpling wrappers and had many leftover. Not wanting to waste the (...)
In a recent family gathering, Mama Lin cooked fried shrimp wontons that she shaped into candy-like parcels. It was a fun appetizer that my mom adapted from a (...)
One of my favorite dipping sauces is a Thai-style sweet chili sauce (nam chim kai, น้ำจิ้มไก่). Its sweet, spicy, and tangy flavors pair very well with fried (...)
In Chinese culture, the 15th day of the Lunar New Year is known as the Lantern Festival, 元宵節, (pronounced yuan xiao jie in Mandarin; yoon xiew jzeet in (...)
For the past few years, I have been documenting and recording my mom’s Lunar New Year recipes with the hope of preserving them for future generations in my (...)
Thank you to Bob’s Red Mill for sponsoring this post! Hong Kong style coconut tarts (椰撻 or 椰子塔) are a Chinese bakery classic. Although they’re often outshined (...)
I’ve mentioned before that persimmons are one of my favorite fruits. They’re in season during the fall and early winter months, and I want to make the most of (...)
Thank you to Bob’s Red Mill for sponsoring this post! The calendar on my wall tells me that fall has arrived, but it certainly doesn’t feel that way. With (...)
HISTORY OF THE MID-AUTUMN FESTIVAL The Mid-Autumn Festival is one of the major holidays in Chinese culture, and it falls on the fifteenth of the eighth month (...)
Whenever I think of butter mochi, I always envision something sweet. Recently, I’ve been experimenting with adding savory ingredients to sweet treats, like (...)
The heat in Sacramento has been intense and it’s often too hot to cook. In an attempt to avoid spending too much time in a hot kitchen, I have been turning to (...)
I enjoy grocery shopping with Mama Lin and watching how she selects produce. She always takes time to explain to me what she’s looking for when selecting a (...)
When I was in high school, I worked part-time at a Brookstone in Downtown San Francisco. One day, a co-worker brought in a raspberry and dark chocolate cake (...)
In many Asian snacks, you often see a lot of sweet and savory flavor combinations, such as corn and seaweed snacks or this furikake Chex mix. I love this play (...)
Butternut squash mac and cheese with rice cracker topping
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Growing up in a Chinese household, I always found Asian rice cracker snacks stashed away in the cupboards. The subtle toasted rice aroma in these snacks made (...)
