Food
Daikon Nimono with Konbu Dashi: A Taste of Japanese Homestyle Cooking
Introduction Daikon Nimono with Konbu Dashi, a classic Japanese dish, is a comforting staple that showcases the humble daikon radish in a flavorful konbu dashi broth. Its origins are rooted in the simplicity of Japanese home cooking, where each ingredient is respected and allowed to shine. For me, this dish evokes memories of family dinners,
Kinoko Takikomigohan: A Forest Feast in a Bowl
Introduction Kinoko Takikomigohan, which translates to “mushroom mixed rice,” is a dish that brings the essence of the forest to the Japanese dining table. Its origins lie in the practice of foraging, a tradition as old as Japan’s mountains and woodlands themselves. This dish holds a special place in my culinary heart, as it reminds
Delightful Japanese Radish Salad with Tuna and Radish Sprouts
This is a sponsored post. Kewpie USA was kind enough to send me a box of mayonnaise and some salad dressings and this was one of the dishes that I’ve prepared with their products. If you haven’t heard of Kewpie before, it’s well known for it’s mayonnaise, which is richer and creamier than it’s American
Beef bourguignon (inspired by Julia Child classic recipe)
Beef bourguignon is a classic recipe that you may have heard from food enthusiasts who are into French cuisine. It is traditionally prepared by stewing beef with red burgundy wine. Classic culinary favorite: Beef Bourguignon This is another one of my attempts at making the French classic. How about you? As a result of my
Classic Crepes Suzette with Rum: An Irresistible Delight
Can you flambe anything more tasty than Crepes Suzette? If so let me know!!! If you haven’t heard of this, Crepes Suzette is a super super rich and delicious French dessert made with lots of butter, several liqueurs, and fresh oranges. I used the recipe from Julia Child’s Mastering the Art of French Cooking, Vol.
Irresistible Matcha Cupcakes with Almond Buttercream Frosting | Japanese Style Dessert
Matcha actually grows from the same plant as green tea but you can easily distinguish them from the other when you buy them on the store. Matcha comes in powder form and involves whisking the tea powder and drinking it all. Green tea on the other hand comes as a loose-leaf and is prepared y
Delectable Fresh Fettuccine: Asparagus, Dill, and Smoked Salmon Delight
Fresh Fettuccine with Asparagus, Dill, and Smoked Salmon pasta recipe| This recipe exemplifies bringing individual, ordinary ingredients together can result in an exciting and complex blend of flavors. The flavors of butter, shallot, cream, and dill are a rich and delicious way to eat smoked salmon. This recipe is easy and simple to make with
New England Style Baked Yellow Eye Beans Recipe Delight
Have You Seen Yellow Eye Beans? Yellow eye beans are related to kidney beans and they get their name from the way they look. To me, the color seems to be more orange than yellow, but aside from that, I thought that yellow eye beans tasted quite good. I really liked these beans and of
Classic Basil Pesto Recipe: Irresistible Delight with Pine Nuts and Cheese
Classic basil pesto with pine nuts, garlic, pecorino, parmesan, extra-virgin oliveoil, salt, and home grown basil are a fool proof way to ensure your pesto is as flavorful as can be. Italian food is so good in Italy because they’re always using fresh ingredients; this pesto recipe is one way you can travel there without
Authentic Pad Kee Mao Recipe: Easy & Quick Drunken Noodles
Pad Kee Mao a.k.a drunken noodles Have you heard of the drunken noodles called Pad Kee Mao? It is a Thai stir-fried rice noodle and probably my favorite Thai noodle dish. Outside of Thailand, there’s a restaurant in Hollywood called Pa Ord that I always get it at. If you don’t order non spicy, even
Authentic Santa Maria Style Pinquito Beans Recipe
Rancho Gordo Heirloom Beans If you haven’t heard, Rancho Gordo is one of the larger suppliers of heirloom beans. I originally heard about this brand through one of my food magazines. As soon as I heard about heirloom beans I knew I had to try them. First, because they sounded so tasty. Second, because they
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