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Stuffed squid (aka calamari ripieni) is one of those win-win meals: the tubes are basically all lean protein, the filling adds just enough flavor and texture, and a quick cream-fish stock sauce keeps things moist without piling on the calories. Think of it as a seafood spin on meat-stuffed chicken breasts—only with way fewer grams of fat and a cool Italian vibe.

Unroll 2,500 years of flavor—from Georgian walnut rolls to Soviet‑Korean carrot wraps—in this globetrotting guide to eggplant involtini.

I love feeding people. Cooking up a storm and sharing with everyone. But… there are a few dishes I secretly dream of devouring all by myself. No sharing. Blanched stems of flowering leeks? Top of that list.

Discover the story behind the 13-hole lotus dumpling from Xi’an, and learn how to shape it at home with a beginner-friendly method. My version features whole scallops and miso butter—simple, elegant, unforgettable.

A smart scale warned me I was losing muscle. The fix? More protein—less fat. And shrimp became my surprising secret weapon.

Have you ever had a disappointing meal and said nothing—just quietly decided not to go back? I’ve been thinking a lot about this American habit of silent exits instead of honest feedback… and what it means for those of us in the food world. In this week’s post, I’m sharing thoughts on feedback, food, and a family-favorite recipe that never disappoints.

Discover the flavor and science behind charring vegetables—from TexMex chili peppers to global fire-roasted traditions. Learn how this simple method transforms flavor, preserves nutrients, and brings cultural stories to life.

Many people want to eat well, cook at home, take care of themselves and their loved ones. But somehow, the kitchen becomes a place of dread. But what if the kitchen could become something else entirely?What if cooking—like a workout—wasn’t just something you survive, but something you look forward to?

Taste a lighter, richer take on Japan’s fried chicken—Shio-Koji Karaage unlocks flavor like never before.

Gather the family, put on your favorite goofy socks, and jump on that dough together. It’s a lighthearted, fun experience with food!

Journey from gluttony to gourmet, celebrating how our evolving love for food brings us closer on Valentine’s Day.

Many enthusiasts compare Khinkali to Chinese soup dumplings. But do you really know how similar or different they are? Let’s take a look!

There’s something magical about truly tuning in to your senses when you cook.

Have you ever dreamed of enjoying a gourmet meal without lifting a finger—or surprising someone special with a romantic dinner at home?

Watch my new YouTube video to discover how to streamline your dumpling-making process. You’ll be amazed at how simple and efficient it is.

If you love hearty, nutritious grains but haven’t explored the “GABA” setting on your rice cooker, you’re in for a treat.

If you love exploring new flavors or experimenting in your kitchen, Rugbrød (Danish rye bread) might be your next favorite discovery.

A bit of history about Okonomiyaki, what makes the Osaka style special, and my favorite recipe so you can enjoy it at home.

In this recipe, we’ll walk through how to steam and caramelize cauliflower in the same frying pan—no blanching necessary.

This season, I’m all about bite-sized apps that pack in protein but don’t stress me out. My rule: keep it easy—one quick trip to the...