Dolmades with Egg-Lemon Sauce (Avgolemono)

Egg-lemon sauce (Avgolemono) is the secret ingredient to finish of a variety of Greek dishes. In this instance, the egg-lemon sauce acts as a thickening agent, thereby giving a unique, creamy texture and tangy homely flavor to the Dolmades.

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Sous Vide Pork Belly, Mexican Rice & Egg (over a bed of Black Bean Salsa Casera)

The other day hubby and I discovered a quaint restaurant in Aptos, Ca, namely Cafe Sparrow. Right before walking through their entrance door, I spotted a dish on the menu board that caught my eyes right away, pork belly with eggs! It read so simply, yet the thought of grilled pork belly over a bed […]

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Pulled Pork Lechon Lau Lau

Well, I don’t really know much about this Hawaiian dish…other than I’ve only had Lau Lau a number of times from a chain eatery in shopping malls.  Of course, not knowing what home cooked Lau Lau could possibly taste like; and seldom do I run across authentic Hawaiian food where I live, I decided to […]

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Braising Mix Greens with Bacon

For those of you who has never experienced the southern comfort of collard greens, you are definitely missing out on a staple dish!  I’ve cooked this in many different ways but never holding out on two factoring ingredients that make this so good–apple cider vinegar and hot sauce.  Oh, and need I mention the obligatory […]

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Slow-Cooked Pork Chile Verde

Then into chairs, we sank to chat about this and that. Slowly, surely, we shared out loud telling stories that made us proud…

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Chinese Dumplings 101

Prep time- 2 hours.  Filling assembly- 1 hour.  Steaming- 30 minutes.  Frying- 30 minutes.  Satisfaction of homemade dumplings- Priceless.

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Crispy Baked Ravioli…How do you ravioli?

Here’s a healthy alternative to frying ravioli…and less of a mess, too!

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Savoury Madeleines for a Comfy Brunch…

The rain has finally reached us…Hoorah! We’ve had a dry spell for a while. Moreover, with the eminent lack of snow a few ski resorts at Lake Tahoe have had to close down for the season.

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One Pan Al Fresco Pasta

Now who wouldn’t love a recipe using only one pan?! And topping it off dining alfresco…

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Fresh Wild Cockles in Château Haut-Bergeron

I could never pass up fresh-caught seafood, and there is nothing like wild-caught cockles on hot summer days…

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Banana Tarte Tartin

Quick, easy, and impressively good!  Think of it as caramelized, barbecued bananas on a stick!  Here we go…

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My Quest for Homemade Longaniza

Although my family and I reside within distance of vast vineyards, wineries, apple orchards, and generally an agrarian’s dream community, there is one disadvantage or the-lack-of when it comes to buying certain products–the mere luxury of nearby (less than an hour away), culturally diverse markets in a quest for making international dishes I crave for…

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