Shaved Asparagus and Radish Salad
When you have the freshest possible produce, the texture really shines and it becomes more than the sum of what’s on the plate.
Seared Tuna Steak with Snow Peas and Ginger-Scallion Sauce
Nothing compares to a thick slab of fresh-caught tuna, seared ’til just golden and ruby rare inside.
Roasted Hakurei Turnips with Israeli Couscous Salad
These turnips are so mild, crisp and watery — especially in the spring — that they’re hardly worthy of the dense and bitter root vegetable’s name.
Spring Chicken Sandwich
Is spring the best time of year to eat chicken?
Reason For Not Eating Out #56: Because You Can Cook Instead of Watch TV
Where does today’s spare time go? Increasingly, it’s not towards cooking. It’s TV.

Latest Blog Posts

Shaved Asparagus and Radish Salad
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In a pinch, I’m a sucker for slicing ‘em up raw. No, not a raw foodist, and yes, hate it when restaurants charge $15 for a plate of a few slices of freshly shaved zucchini or mushrooms drowned in olive oil and call it something like “carpaccio” because I know they only sliced maybe a fifth of one zucchini or just one mushroom to make a whole plate of... Read More

Reason For Not Eating Out #56: Because You Can Cook Instead of Watch TV
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There’s been talk about how cooking is in the elites-only club. I’ve heard plenty of this sentiment anecdotally, and I’ve seen it expressed in so-called studies—especially since last fall, when a report was released that said cooking made women (yep, just women) more stressed out. These findings created a ripple of headlines in the news, prompting many to agree with said notion that cooking at home—at least nowadays—is usually reserved for the... Read More

Smoked Bluefish and Potato Salad
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There’s something so Nordically satisfying about this: boiled potatoes and smoked fish. Simple, but delish. Wholesome yet zesty, combined as one. Kind of like the Nordic pop princess, Robyn herself, whose beats I can’t resist bopping to, especially if I hear them on a car trip and my body is bored and just needs to move—a lot, and suddenly, thanks to her. It turns out that one of my best friend’s... Read More

Seared Scallops and Zucchini with Avocado
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Really, just those three things, plus salt, pepper, olive oil, and fresh lemon. High heat, maybe, is another equal player in this equation. Plus, that makes it all the faster to throw together. I was looking for something to really treat myself with this weekend (and coming off my $1.50 meal in the last post). I just didn’t expect that it would take so little effort, and time. When I saw... Read More

Live Below the Line: The $1.50 Meal Challenge
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I’m happy to be back in my own kitchen after a whirlwind trip to the West Coast and other fun adventures in new cookbook-launch land. In fact, just the day after I arrived home, I found myself in my kitchen—though not cooking just for one, but for friendly reporters from the Epoch Times’ new food website, EpochTaste. What a thrill to get to show ‘em the lay of the land. But for now it’s... Read More

Popcorn Mushrooms with Fried Basil
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There’s a street food that everyone’s obsessed with in Taiwan, and it involves boneless nibs of chicken marinated in five-spice, battered and crispy-fried, dusted with white pepper, and tossed with fried basil leaves. How can you improve upon this irresistible snack? You can’t, really. But you can take the same formula and make other foods irresistibly tasty, too. And one ingredient that works very well with it is juicy... Read More

Update on New Cookbook: The Food of Taiwan
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For the last eight and a half years, I’ve been writing here and elsewhere about my main passion in life: not eating out in New York. You must know plenty about that. Fortunately, the topic of home cooking is infinite; there is no end to delicious (and budget-friendly, healthy, seasonal and sustainable-minded) recipes that can be cooked up, or avenues to explore within this broad realm (urban farming? foraging?). Or, indeed,... Read More

Persian Chicken Barley Soup (Soup e Jo)
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Barley. How did we come to this? Just about the only times I encounter the ancient grain, long a staple of the Western diet, are in beer. And though we’ve been rekindling old fires with farro, spelt, and quinoa, barley seems to be left out of the next-wave appreciation, thanks to its containing an ancient boon, gluten. Does that mean we should simply forego barley, when all said appreciation points... Read More