Fall cooking season is upon us! Normally, I stand at the stovetop, carefully sautéing one skillet full of chicken and one full of fragrant onions and peppers for what feels like ever. But now? Now I’m all about slicing and dicing and sticking those yummy fajitas in an oven safe baking dish and going about
This week has been all about yummy Asian-inspired dishes in our house, so I thought it might be nice to post one of my favorite go-to spicy sauce recipes. That way you can add it to whatever dish or appetizer you’re making this evening. Pot stickers, dumplings, chicken, beef, shrimp and rice…the list is truly
Last night I was in the mood for something quick and easy, so I scoured the fridge for something with said qualities. A few seconds later, I emerged triumphant with pre-soaked rice noodles in hand and a smile on my face. After a crazy day of writing, I’d forgotten that I’d actually planned ahead for
Szechuan-style beef lo mein may only be a thing that exists in my fantasies, but with a little creative thinking and fearless flavor combinations, anything is possible. I’ve never met a steak I didn’t like, and, not unusual for me, I was DYING for Szechuan. My food motto? The hotter and spicier, the better. Taking
Asian takeout has always been one of my family’s favorite foods–Japanese, Chinese, Korean, Taiwanese, Vietnamese, etc. It all started back with my grandmother’s love for Chinese culture in particular, and the hours she used to spend learning and trying to replicate her favorite dishes. Her dim sum was TO DIE FOR, Y’ALL. I so wish