Broiled Red Snapper with Chili Shallot Sauce

broiled red snapper

One thing I incredibly respect about Chinese cuisine and cooking is the full use of the animals. They eat chicken feet, hearts, livers, pig snouts, and hooves, you name it. And yes while I myself do not particularly find all of these animal parts appealing I cannot but have the utmost respect for the creative… 

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Green Beans with Shallots and Pine Nuts

green beans with pine nuts

When we were in South Korea for 10 days, aside from the tour to the DMZ D was most looking forward to the Starcraft Tournament in Seoul. Back before our blogging and travel planning days started, D was a part-time computer gamer – limited to the computer game Starcraft II. When I would be cooking… 

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Japchae – Korean Glass Noodle Stir Fry


Japchae is a Korean dish made with glass (sweet potato starch) noodles and vegetables. I have had glass noodle dishes before but never been served them by Koreans, so when our couchsurfing hosts in Gyeongu, South Korea mentioned that Japchae would accompany the acorn jelly salad for dinner I was elated.

Quinoa with Eggplant and Roasted Red Peppers

Quinoa with Eggplant and Feta

How is it August 21st already? Where has the time gone? How is it possible that I’m turning 24 in only a few days!?!?! When I was younger I used to think that when you turned a certain age you just started to feel that age (or how I  thought you should feel at that… 

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Daring Cooks August 2012 – Polenta with Roasted Vegetables and Feta {Gluten-Free, Vegan}

Polenta with Oven Roasted Vegetables

How is it August already? Where does the time go, and why has it started speeding up and flying by? I feel like it was just memorial day, and now labor day is already right around the corner. Well I really can’t even recall what I’ve been doing with all my free time this summer,… 

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Daring Cooks July 2012 – New Orleans Style Shrimp en Papillote

new orleans shrimp en papillote

  This month’s daring cooks challenge was hosted by Sarah from All Our Fingers in the Pie  and the mandatory component was to prepare a dish ‘en papillote.’ French for ‘in parchment paper,’ en papillote sounds so much more sophisticated though doesn’t it? I am familiar with cooking in aluminum foil, but I have never… 

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Quinoa with Rainbow Chard and a From the Farmer DC Delivery

quinoa with rainbow chard and a sunny side up egg

Yesterday I received my first delivery from From the Farmer DC. What’s that you say? The organization describes itself as “a weekly farm-to-consumer delivery company with an emphasis on fresh, high quality, local produce and an added dedication to connecting farmers with their consumers.” I’ve always wanted to participate in the recently booming CSA (community supported agriculture) trend…. 

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Swordfish and Vegetable Kebabs

swordfish kebabs with zucchini red pepper and mushrooms

One of my favorite things about summer is that it’s grilling season. No need to turn on the oven or the stove just head out to your grill and cook everything there. Meat, fish, shellfish, vegetables, it all cooks to perfection on the grill. One of the downsides of city living is the lack of… 

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