Shrimp and Edamame Stir Fry with Basil - WHB

When I was writing up this recipe, I realized I didn’t know the difference between a saute and stir fry (did I saute or stir fry the edamame...

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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 an...

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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 ...

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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 bl...

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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...

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Creamy Cauliflower and Kielbasa

This dish is something I first learned from Steven’s mom. It's really easy, quick to make, and only calls for 4 ingredients (2 of which...

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Campbell's Cream of Mushroom

Since its introduction in 1934, Campbell's “cream of mushroom soup” has been a pantry staple to this day. Back in the 60's Campbell...

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Chicken Tikka Wrap

I was having some friends over for dinner, and decided to try out this recipe on them. A twist on a chicken fajita, I really think anyone w...

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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 ove...

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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 Fest...

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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 t...

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Beef with Bokchoy

This recipe is a very quick and easy stir fry. It would be a perfect lunch or dinner when time is limited. Beef with Bokchoy Makes 2 heart...

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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 varieti...

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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 pi...

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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 pic...

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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 s...

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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 ...

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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. T...

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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 ...

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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 vegetable...

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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 me...

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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. T...

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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...

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Gruyere Gougeres - A Taste of Yellow

LIVESTRONG Day is the Lance Armstrong Foundation's (LAF) grassroots advocacy initiative to unify people affected by cancer and to raise ...

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