recipe

What if your favorite salad was also a guide to natural remedies? Som Tam, Thai green papaya salad, balances flavor and healing: garlic supports immunity, papaya aids digestion, shrimp strengthens bones, lime refreshes with vitamin C, chili awakens blood circulation, and nuts sustain heart and mind.

Koobideh is more than ground meat on a skewer — it’s memory, tradition, and soul. Chef Saeed Zarei taught me his way: halal beef ground several times with red onion and kneaded until smooth, ~160 g portions shaped by hand on wide sikh, grilled until smoky-juicy and served with his signature vegetable sides. It’s food as connection, respect, and hospitality.

Some things look like dessert—but aren’t. These figs, simmered slowly with salt, sugar, and lemon, land somewhere else entirely: between the jam jar and the cheese plate, between sweetness and savor, between tradition and a little mischief. This is a recipe that plays with opposites. It’s patient, but bold. Familiar, but surprising. And if you're one of us—the sweet-and-salty obsessed—consider this your next obsession.

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.

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.

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!

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 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.