Roasted Brussels Sprouts with Sriracha Apple Cider Vinaigrette
Not everyone loves Brussels sprouts but who doesn't love food smothered with Sriracha? It is, after all, the bacon of sauces.
Read MoreNot everyone loves Brussels sprouts but who doesn't love food smothered with Sriracha? It is, after all, the bacon of sauces.
Read MoreI made this recipe for my facially-injured roommate. She's one of those weirdos who doesn't really like mashed potatoes. So I improvised, treating her to this dish plus some braised short ribs.
Read MoreEggplant makes for the perfect flavor sponge -- it soaks up that fiery, smoky flavor from the grill. Paired with crunchy red bell pepper, nestled on a bed of fresh spinach, smeared lovingly with hummus and then tucked away into warm pita bread, it makes for the substantially perfect meal.
Read MoreSome hummus recipes call for too much tahini. Others try to too hard and call for red bell peppers or sun-dried tomatoes. I prefer to keep it simple: chickpeas and tahini, with lots of garlic and lemon juice.
Read MoreMaking perfect cross-hatch grill marks was one of the things we were tested on in culinary school. After a potentially humiliating incident at school, I never forgot how to make hatch marks.
Read MoreLiving on a budget is hard enough. If you love gorging yourself with all kinds of food, it's even more difficult to keep that wallet shut. So, in order to balance it all out, I'm figuring out cheap meal plans. But I'm done eating like a college kid.
Read MoreWhen my friend Yulree invited me over for dinner she made Bulgogi Shepherd's Pie. And it blew my mind. It doesn't often occur to me to mix up traditional ingredients of different cultures so I was delighted by this surprise.
Read MoreI needed to get happy. I needed to hone a new skill and to do something for myself -- while still creating value. Within days, I filled out a financial aid form and enrolled in culinary school. Fast forward one year and though I've graduated, I'm figuring out my next steps. Now what?
Read MoreI know, sometimes Brussels sprouts taste like feet. But when coated with the right vinaigrette, flash fried, or sautéed, these tiny vegetables have a complex richness, an earthy savoriness that fills your mouth. There's nothing like it.
Read MoreIt's almost the end of summer (though you wouldn't know it if you lived in Los Angeles) and you might find yourself with a bunch of extra tomatoes. Try this fresh tomato soup. It's thick, like a bisque, but healthy, sans the cream.
Read MoreI found myself yearning for prosciutto. No, not those gummy, questionably shiny strips of pork you get vacuum-sealed at your local supermarket. I'm talking about dry, aged, smooth, pliable yet crumbly real prosciutto straight from Italy.
Read MoreI spend a lot of time cooking and a lot of time eating. So when I'm cooking at home, I like to find ways to add a healthier twist. Bonus points if it makes execution easier as well. Bonus bonus points if it's a sandwich.
Read MoreYou can cook eggs in dozens, if not hundreds, of different ways. Read on for some how-to's, both in list and chart form.
Read MoreI have lots of friends who lament about their cooking abilities. "All I can make is eggs," they say, ashamedly. But cooking eggs is a lot harder than most people realize. Let's take a closer look at eggs, why we eat them and what the heck the difference is between brown and white ones.
Read MoreAs I wandered the aisles of a local Gelson's this unusual fruit caught my eye. Dubbed pluots, I decided to learn a little more about these plum-apricot hybrids.
Read MoreTuna tartare is one of those things that literally makes my mouth water upon thinking of it, and I never feel guilty about stuffing my face silly with the stuff. I like it with a little extra kick so I use prepared horseradish or at least a squirt of Sriracha.
Read MoreMy heart skips a beat whenever I hear the three words, "parmesan", "garlic" and "truffle" in one sentence. Follow those by the word "fries" and my brain just about implodes.
Read MoreI was craving this sandwich every day of the week. After one or two queries, an heirloom tomato and a handful of garlic later, I had my recipe. This Portobello mushroom burger is super juicy and oddly enough, feels really meaty. And yes, friends, you can make this too.
Read MoreThis Chinese shrimp dish has everything I always look for in an entree: it's crispy, salty, juicy and spicy. And -- I'm very proud to say -- I prefer this recipe over most Chinese restaurants' dishes. The addition of Szechuan peppercorns sends it over-the-top mouthwateringly-spicy.
Read MoreRecently, I had the most difficult final during my time at Le Cordon Bleu in which I had to make an amuse bouche, appetizer, and entree. So I went with a Peruvian-inspired dish: citrus-marinated grilled chicken with a side of cilantro rice and tostones, or twice-fried green plantains.
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