Beef negimaki (ねぎ巻き) is a Japanese dish consisting of broiled strips of beef marinated in a sweet, flavorful teriyaki sauce and rolled with scallions (negi). The dish is thought to have originated in the Kanto region of Japan, and makes a deliciously fun appetizer for parties. In this recipe, we’re using scallions and enoki mushrooms for the stuffing to get a …
When it comes to making Caprese Insalata, the salad is only based on a limited number of ingredients, so it’s all about selecting the freshest ones you could find- moist mozzarella cheese, meaty and juicy tomatoes, and fragrant basil. The simplicity of the salad is its beauty, as it perfectly combines textures, flavors, and freshness …
Need an elegant entree that looks and tastes gourmet, but only requires minimal preparation? Here’s a solution! This recipe is ideal for a sturdy, fleshy white fish which is why I’ve used New Zealand’s deep-sea Orange Roughy this time. The mild flavor of Orange Roughy complements the flavorful white wine and grape sauce in the …
Spring is finally here- and it’s been long awaited considering the incredibly cold winter that we had in Boston this year! To welcome the beauty of spring, I’m sharing this layered mango jelly dessert that my uncle gifted me. It’s simply amazing how light and fragrant this dessert is, and will keep you wanting more. … Continue reading
Boston is a city that’s full of culinary adventures, especially if you’re looking to unleash the inner chef in you. While there’s a bunch of Youtube cooking videos and step-by-step online recipes, sometimes joining an actual cooking class is a great way to spend a weekend afternoon with friends. Even for those who are already … Continue reading
One of nature’s wonders, papaya improves digestion and prevents heart disease, arthritis, lung disease, and eye disorders. And with its antioxidants and loads of vitamins and minerals, papaya will help you fight off cold and flu viruses to help keep you healthy through the winter. Papaya soup (木瓜湯) is a very simple, mild soup that … Continue reading
There’s nothing that satisfies a sweet tooth like freshly baked cookies. These cookies are made with white chocolate chips and sweetened coconut flakes that’s a nice twist to the classic cookie recipe. With crunchy edges and a soft center, these cookies are a perfect afternoon snack when served with a cold glass of milk! Time: … Continue reading
Lunar New Year is just around the corner and many families are getting ready to welcome an auspicious new year of good fortune and prosperity. This year, we’re making Nian Gao (年糕) which is a glutinous rice cake traditionally served during Chinese New Year. It is considered good luck to have Nian Gao because the … Continue reading
Ring in the new year with classic chocolate dipped strawberries! Sweet, luscious strawberries covered with rich semi-sweet chocolate and just a drizzle of white chocolate will definitely complement any champagne toast. These beautiful strawberries can even be made year-round for a delicious, homemade gift for others or a delectable dessert for yourself! Time: 15 minutes … Continue reading
A vegetarian friendly recipe with seitan and assorted mushrooms! Tart goji berries and a light sprinkling of sesame seeds help to finish this delicious dish that will be great for any weekday dinner plans. Before getting started, be sure to check out the Basics: Seitan (Wheat Gluten) recipe which you will need to prepare prior … Continue reading
Having been placed on S. Pellegrino World’s Best Restaurant list in 2010, 2011, and 2012, Quay has long been one of Australia’s most awarded restaurants. It is situated in the dress circle of the harbour and has some of Sydney’s most spectacular views, from the Opera House to the Harbour Bridge. The food is … Continue reading
Crunchy, light pita chips with just a hint of garlic and savory Parmesan cheese. This recipe uses flatbread instead of the traditional pita bread for a lighter texture. Eat these as a quick snack or serve with your favorite dip. These chips can be stored in an airtight container so you can definitely make these … Continue reading
For those who are looking to gradually lessen their consumption of meat, seitan is a great meat substitute that is made from gluten, the main protein of wheat. While store-bought quick mixes are available to cut down on the preparation time, this recipe is for those looking for the original method of making seitan. Check … Continue reading
Bukuh (북어) is dried Alaskan pollock that is high in protein, low in fat, and full of essential amino acids. This time we’re using this dried fish to make a Korean side dish (“ban chan” 반찬) that can be served either hot or cold. Sweet and spicy, this banchan is a great introduction to using this … Continue reading
Depending on the region and province, the culinary history and flavor profile of foods vary greatly within a country. When it comes to Teochew cuisine, also known as Chiucho, Chaozhou, or Chaoshan, it’s all about highlighting the natural flavor of the ingredient. Compared to other Chinese cuisines, Teochew is less heavy on flavoring and depends … Continue reading
What is the best place to satisfy a peking duck (北京烤鴨) craving when in Hong Kong? Stop by Peking Garden Restaurant (北京樓) which wonderfully prepares this famous duck dish that traces its history back to the imperial era. Thin slices, consisting mostly of the crispy skin, are prepared right when you order. Peking duck is … Continue reading
If you’re looking for a refreshing salad to combat the warm summer months, look no further than this bright Greek salad. With tangy flavors, this grilled chicken Greek salad features fresh vegetables, lemon, and savory feta. Adding hearty chickpeas and a lean chicken breast fillet gives protein, while keeping it low fat. Here’s to a … Continue reading
Cantonese people’s passion for soup is deeply rooted in their culture and history. There are soups that boast the ability to nourish the body, strengthen physical health, and prevent diseases. Depending on the season and one’s physique, one would adjust the type of soup made. I have also always been a big proponent of Cantonese soups … Continue reading
