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...

Honey Walnut Prawns

When I was a teenager, there were some foods I did not like; one of which was mayonnaise. To me it tasted weird and when I found out what it...

Gruyere Gougeres - A Taste of Yellow

jump to the new blog for gougere rec...

How to Cut Up A Whole Chicken

There are a few benefits to cutting up a whole chicken yourself as opposed to buying the parts separately. You can save some money since whole...

Chinese BBQ Pork - Char Siu

Take a stroll down a street in Chinatown and you’ll often see roast duck and char siu hanging in a store or restaurant window. Char siu, or...

Green Onion Pancake - Weekend Herb Blogging

This week is my first foray into Weekend Herb Blogging, hosted this week by Glenna of A Fridge Full of Food, and I’m featuring my favorite herb,...

Shrimp Scampi

Pasta comes to the rescue a lot around here, especially if we’re looking for a quick meal. Last night I made a simple Shrimp Scampi. It’s...

Gnocchi

After I read “Heat,"I wanted to pack up my bags, fly to Italy, and learn the techniques passed down from generation to generation for authetic...

5 Yum Yum Sup Sup - Five Favorite Places to Eat in Seattle, WA

I was recently tagged by Tigerfish of Teczcape with a food meme to share my top 5 favorite places to eat in Seattle. Seattle is known for fresh...

Waiter There's Something in My... Bread! - Pecan Sticky Buns

“These are really good,” Steven said for the fourth time, as he unrolled and tore off pieces off his sticky bun. Rarely does he give something...