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Taiwan is a melting pot. We were ruled by the Japanese government for fifty years. The arrival of the Japanese in 1895 brought an array of ingredie...
Real scallion pancakes are delicious, but a bit labor intensive, so I always end up buying them rather than making them. This version instead uses ...
I took on the fun challenge of using the same blend to season every dish in a meal, while keeping the ingredient list short and sweet. Our Onion M...
When it's warm or I'm feeling lazy the last thing I want to do is heat up my oven to make bread or do any laborious kneading. This no-knead flatbr...
Mussels are really one of the easiest things to cook if you have a big pan. I cook them in a hot pan, all in one layer. This way they cook swiftly ...
Having a Japanese mother means I grew up eating these. Gyoza are the Japanese take on Chinese jiaozi. The thin skin and rich garlic flavor are per...
Salmon skin is delicious when pan-seared—it becomes as crisp as a potato chip—and it’s even tastier when it’s crusted with spices. Those same spice...
Scallops are sustainable, healthy, and delicious. This recipe is ready in moments and makes use of in-season mandarins and a blend from the Spice C...
These Iraqi vegetable patties are made with fresh herbs, cooked potatoes, and spices. Fluffy and light inside and very easy to make. Friday lunch...
Something quick and fun, since I found myself with a bounty of panettone and then wanted to see how much I could optimize my french toast techniqu...
This is a common dish to eat for good luck on New Years Day in the South, and something my wife Lisa (who is from Houston), and I often enjoy. We h...
Another dish I discovered when I moved to the US in 2002 was a grilled cheese sandwich. I still am not sure about the name since there is no grill ...
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