My latest obsession has been these homemade quinoa crackers. They are crunchy, naturally flavorful, super healthy, and really, really easy to make. They are (...)
There is something glorious about the magical combination of miso, mirin, sake, and sugar. This beautiful, multi-purpose glaze can be used to make a delicious (...)
During this pandemic as I have been cooking more, I began supporting a local organic farm in Hong Kong. It reminds me of my old days in Boston when I used to (...)
During this pandemic as I have been cooking more, I began supporting a local organic farm in Hong Kong. It reminds me of my old days in Boston when I used to (...)
I have always wished that the little dollop of potato salad in a Japanese bento were bigger. Since I was young, I much preferred the light, whipped, airy (...)
Is it really almost October???! COVID-19 has really messed with my sense of time. I think perhaps a lot of us feel the same way. On the one hand, 2020 has felt (...)
I still remember being stunned by the beauty of Hong Kong’s verdant hills and seemingly endless ocean views after moving to Hong Kong. I distinctly remember (...)
Usually if Bryan is out of town on business, I’ll eat much more simply by myself. I typically don’t enjoy eating out alone, so if he’s gone, my default meal is (...)
Happy Thanksgiving! This is my second Thanksgiving overseas. For the first several years after we got married, Bryan and I flew from Boston to California for (...)
This is post #30, part of my #50PostsIn50Days personal challenge to document my first 100 days in Hong Kong. Other posts in this series may be found at the (...)
This is post #15, part of my #50PostsIn50Days personal challenge to document my first 100 days in Hong Kong. Other posts in this series may be found at the (...)
This is post #16, part of my #50PostsIn50Days personal challenge to document my first 100 days in Hong Kong. Other posts in this series may be found at the (...)
This is post #15, part of my #50PostsIn50Days personal challenge to document my first 100 days in Hong Kong. Other posts in this series may be found at the (...)
Sous vide octopus recipe for tender and flavorful seafood
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I have fallen in love with making octopus using the sous vide technique. It is so fool proof in its ability to make a super tender octopus, which you can just (...)
Sous vide octopus recipe for tender and flavorful seafood
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I have fallen in love with making octopus using the sous vide technique. It is so fool proof in its ability to make a super tender octopus, which you can just (...)
Sous vide octopus – foolproof method for tender seafood
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I have fallen in love with making octopus using the sous vide technique. It is so fool proof in its ability to make a super tender octopus that you just (...)
I am pleased to partner with O.N.E. Coconut Water, the sponsor of this postMango Coconut Lassi Welcome Summer!! I always view the summer solstice with mixed (...)
I am pleased to partner with O.N.E. Coconut Water, the sponsor of this postMango Coconut Lassi Welcome Summer!! I always view the summer solstice with mixed (...)
I am pleased to partner with O.N.E. Coconut Water, the sponsor of this postMango Coconut Lassi Welcome Summer!! I always view the summer solstice with mixed (...)
Nasi Lemak and Prawn Sambal What a crazy couple of weeks it has been! I have been traveling a lot, first to New York City with an old college friend, then to (...)
Nasi Lemak and Prawn Sambal What a crazy couple of weeks it has been! I have been traveling a lot, first to New York City with an old college friend, then to (...)
Nasi Lemak and Prawn Sambal Today I am pleased to partner with O.N.E. Coconut Water on this post where I will share at least one “healthy hack” I use to make (...)
It was one of those later night at work. Most of the people in the office had already left, but my coworker and I were still there, typing away at our (...)
It was one of those later night at work. Most of the people in the office had already left, but my coworker and I were still there, typing away at our (...)
