Saturday, April 20, 2024
Photo by Brogan Wu This roasted eggplant dip is baba ganoush inspired, and I say that because my addition of mayonnaise and roasted Korean sesame paste may be blasphemous to some, but those of you who know my cooking probably aren't surprised! It is tangy and filled with garlic, yet […]
Photo by Brogan Wu After a long winter cooped away eating lots of stews, breads, and roast chickens; I always crave light and bright dinners around the first sign of spring. Cilantro is an herb that just reminds me of sunshine, its fragrance and lemony taste brings an element of […]
Photo by Brogan Wu Stuffed peppers are one of those things that I keep in my bi-weekly recipe rotation all year round. I love them because they really only take 25-30 minutes to prep, and then all I have to do is bake them around dinner time. They also contain […]
Photo by Brogan Wu Growing up in a mixed household I have always had two moods when it came to food. Mainly because of my two different sides. One, a love for spicy Chinese fare with fermented vegetables and bold spices. The other, a craving for the foods my Irish […]
Photo by Brogan Wu My boyfriend’s favorite dinner of all time would probably be lamb chops. He’s happy with a good grilled cheese, casserole, or chicken dish any night of the week, but if it’s a special occasion I know that lamb is what he really wants. I like lamb, […]
Photo by Brogan Wu I think it’s fair to say that anything wrapped in puff pastry is bound to be good. Take any filling and pair it with something buttery, flaky, and warm like puff pastries and it can only make it better. Leftover pot roast? Puff pastry. Not enough […]
Photo by Brogan Wu One of the more controversial things I have ever said was that shortbread is an overrated cookie. It’s not that I don’t like them, I just don’t love them, and every year around Christmas time, I find myself longing for a breath of fresh shortbread-free air. The truth is; I […]
Photo by Brogan Wu Growing up in an Asian household, I have had years’ worth of noodles. Szechuan cooking is notoriously spicy, relying heavily on chili oil made from crushed red peppers. While I love hints of fiery flavors, I am not one of those people who can handle a […]
Photo by Brogan Wu The key to a good marinade is that it serves two purposes: one is to add dimension of flavor and the other is to help tenderize a piece of meat. When it comes to chicken, this is the one marinade in particular that I believe beats […]
Photo courtesy of GoToVan, Flickr The gradient hues of trees on the mountainside, the satisfying crunch of leaves on a sidewalk and the crisp breeze in the air signal the autumn season. With empty candy wrappers piling up in trash cans, the Halloween season is officially over for 2016, yet […]
