A hot bowl of wonton noodle soup is perfect for any time of day. I grew up eating Hong Kong-style wontons and never truly appreciated them until I made them from scratch at home. It’s a rather labor intensive, but rewarding experience. The recipe handed down to me uses shrimp. The ones I used to
Supposedly, there are two methods to cook the “perfect” steak. The first method is to cook the steak sous-vide and then sear it at high heat for a flavorful crust. The second is to reverse cook the steak and then finish with a high heat sear. I had never heard of reverse searing a steak.
I love cooking chicken skins. There’s never enough of the tasty morsels to go around so when I prepare split chicken breasts, I hoard up a bunch until they are ready to cook. I like to keep the recipe simple, as the oiliness of the skins give out plenty of flavor.
Last week, a particular post about using a rice cooker to cook a giant pancake took the food world by storm. Of course it caught my interest as I love pancakes and thought it would be fun to experiment with. At what point is a pancake no longer a pancake, but is just a cake?
A couple of months ago, I posted a basic braised beef recipe. Over the weekend, I found a pack of frozen pack of beef tendons that I forgot about. The best way to cook tendon is to slow cook it until it gets soft and chewy. I thought about using the same basic braising recipe,
I received a French Oven for Christmas. I’ve never cooked with one and I honestly had no idea what to cook with it. A few weeks ago, it dawned upon me that I could apply my claypot rice cooking method and the results were fantastic.
I don’t make chili too often, but when I do, I stick to what I know and try not to fuss with the recipe too much. This year for the Super Bowl party, I decided to replace chili powder with Serrano peppers, and the switch paid off. Try it with a piece of toasted San
Every so often, when I revisit one of my recipes, I ask myself, why did I prepare it this way? There must be a better way to make it tastier. Do I tweak the recipe? Do I cook it with another method? How can it be improved? I made my roasted garlic pressed chicken last