recipe

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.