Once upon a time, I tried to make pizza... on a cookie sheet... in a 350 degree oven. To put it bluntly, the end result was bad. The "crust"...
Pizza
Green Tea Cheesecake White Chocolate Brownie
Green tea is one of my favorite flavors for sweets, from cakes, cheesecakes, puddings, ice cream (I can't tell you how much I adore green tea...
Pork Picadillo Empanadas
Originally I wanted to bake something for Meeta's birthday, then the plan switched to making ricotta pancakes; the idea being a "virtual" birthday...
Pork Picadillo
A year’s worth of Everyday Food has been piling up on my bookcase. When I received my first issue, most of the recipes in the magazine didn't...
Pissaladiere
Pissaladiere, a pizza-like tart of onions, olives, and anchovies, is a popular street food of Nice, a city in the Provence region of France....
Nutella Stuffed Brioche French Toast
I look forward to a stale brioche as much as a fresh-from-the-oven loaf. In fact, I specifically set aside a portion of my last brioche and...
Buffalo Chicken Drumsticks
I’ve heard that “true” buffalo wings only have 3 ingredients: chicken wings, butter/margarine, and Frank’s Hot Sauce. Well this recipe has...
Blue Cheese Dressing
Once you taste homemade blue cheese dressing, you’ll never go back to the dull stuff in the bottles. Steven and I picked up some amazing blue...
Honey Lavender Brioche
The last time I was wandering the aisles of Trader Joe’s, I curiously looked at a loaf of brioche, and then I proceeded to balk at the price....
Cha Shao Shu
I’m too intimidated to make my own pastry dough so I always take a shortcut and use store-bought puff pastry. I had a pastry sheet left over...
Seattle Cheese Festival
On Saturday Steven and I revisited Pike Place Market with camera, water bottle, and crackers in tow for the third annual Seattle Cheese Festival....
Cha Shao Bao Chronicles Part 1: Trials and Tribulations
One purpose of this blog is to document my culinary endeavors. By endeavors I meant experiments, the good and the bad. It’s easy document the...
Chicken Provencal - WHB
The other day I was perusing the potted herbs selection looking for a thyme plant for my (future) herb garden but there were so many varieties,...
Hainanese Chicken Rice
Hainanese chicken rice is a dish that originated in Hainan, a tropical island off the southern coast of China. (It was there that I got picked...
Pasta Puttanesca
There aren’t many foods that I dislike but I recently discovered one: capers. The little buds are painstakingly harvested by hand so they seemed...
Century Egg Tofu
Century egg tofu is my favorite way to enjoy these eggs. Silken tofu and century egg slices are drizzled with soy sauce (or soy paste) and...
Century Egg Congee
Congee is a porridge made from rice cooked in lots of water or stock. It’s a good way to use up the leftover rice from the previous day. The...
Century Eggs
Century egg, also known as thousand-year egg or pidan, is a type of preserved egg that is a Chinese delicacy. Unlike the name suggests the...
Strawberry Lemon Bars
Spring is my favorite season. It marks the end of the long and dreary Seattle winter and welcomes an abundance of fresh fruits and vegetables....
Greek Meatballs
Steven and I love gyros but making the meat at home is a bit challenging since we don’t have a vertical rotisserie. I figured Greek style meatballs...
Tzatziki - Weekend Herb Blogging
For this week’s Weekend Herb Blogging, I’m using the delicate and feathery, dill. Dill, like parsley, is a member of the carrot family. The...
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