KrisOnce upon a blue moon (or, two years ago when I lived in Denver), I borrowed a few cookbooks about Korean and Japanese cuisine from my sister-in-law. A miso glaze caught my eye while flipping …
Latest Recipes
Cauliflower Pizza
Everybody makes the resolution to lose weight at the beginning of the year—so much so that it’s trite. But with the prevalence of Bad Food in our grocery stores and supermarkets today, it becomes increasingly …
Snickerdoodles
I have very fond memories of my grandmother making snickerdoodles for my family when I was little. She used the same cookbook that she had been using for years—the Betty Crocker Cookbook, published in the …
Scallion Pancakes (蔥油餅)
My first memorable experience with scallion pancakes (蔥油餅, cōng yóu bǐng) was with James at his family’s restaurant six years ago. I remember being initially enchanted by the aroma of sesame oil and the scallion-flecked …
Preparing and Enjoying Artichokes!
I stopped by the Sprouts that just opened in Westwood today and was figuratively pummeled by the amount of sales on produce. Since our spring this year in Southern California has been a bit… well, …
Strawberry & Cream “Scones”
It sounds absolutely ridiculous to long for summer when I live in Southern California… yes, I recognize that I sound spoiled. Springtime in Los Angeles is a temperate paradise compared to the bipolar craziness that …
Tips for Baking Bread at Home!
There is something completely satisfying, almost to the point of smugness, about baking your own bread for the first time. But the satisfaction is earned during the journey, and appreciated in the execution. At first, …
Bittersweet Chocolate Sablés
I really like my optometrist and his office—I just saw him recently for my second check-up (wow, almost two years of living in LA already?) and I actually had fun. No, really! Instead of saying …
Hokkaido Milk Bread
I hate Sundays. I know, I know—‘Blasphemy!’ It has nothing to do with it being the Lord’s Day (or me being a truant church-goer). I’m sure I’m not the only one that dislikes them, almost …
An Introduction
Hello, and welcome to the umpteenth food blog you’ve probably perused today! I suppose I should be a little less self-deprecating, but that’s the personality I was born with. I know that I’m jumping onto …