We’ve been eating a lot of cabbages lately because of my one-track mind. I made some stuffed cabbage rolls the other day and for some reason, that was the only thing I was thinking about for a good week. It’s not because the stuffed cabbage rolls were unbelievably delicious or special, it’s because they tookCustom read more text
Have you had Chinese spicy green beans, where they cook the beans with marinated ground meat and chili bean sauce? That thing is delicious! Since that’s one of my all-time favorite vegetable dishes, my mom tried to teach me how to cook it a few years ago. By teaching me, I mean she made meCustom read more text
Do you have your go-to recipes for certain vegetables? How do you usually make kale, spinach or broccoli? Sometimes having a couple stupidly easy-to-make/easy-to-memorize vegetable recipes on hand can really change the game. Here is what I mean.
It’s really hard to hate the things that can bring us joy, such as cooking. When that happens unexpectedly, it doesn’t feel good. Last week, I shared my recent overwhelming cooking experience with you because #1 I really needed to get it off my chest, so thank you for bearing with me; #2 if youCustom read more text
Roasted or grilled corn on the cob coated with homemade aioli, paprika, Parmesan cheese and parsley. This will become your go-to corn recipe if you try it.
Balance. That’s all I want lately, not only in terms of work and life, but in terms of eating I feel the changes after the 7-day cleanse. It’s not huge, but it’s noticeable. Maybe it’s because I am still developing more super smoothie and combo recipes for the book; maybe it’s because I am subconsciouslyCustom read more text
The first time I saw beets, they looked like giant radishes to me. The first time I handled beets, they made a serious red mess to my kitchen. The first time I tasted beets, my eyes widened. I am not sure what I was expecting but their softness and natural sweetness totally blew my mind.Custom read more text
Coming up with today’s recipe title reminded me of another spinach recipe on this site – Garlic Dressing Spinach, which happens to be the very first post on Gourmet Persuasian. That was almost a year ago, around summer time. How much has changed in life from last summer to this summer? Oh my friend, that’sCustom read more text
Hey there! We are finally back from Mexico. Being in the kitchen for 8 hours a day, 6 days in a row, with a marvelous Mexican home cook to serve a group of 16 people was not a random cooking experience. It was SERIOUS! I was so lucky to be part of it! More onCustom read more text
It was after a hotpot dinner with our homies (something we do at least once a month). A bottle of Ponzu sauce showed up in my kitchen the next day. The exact kind that I was using as a dipping sauce throughout the entire hotpot dinner. I have to admit that the amount of PonzuCustom read more text