Vietnamese Spring Rolls are like veggie-noodle salads… in a roll.  It’s a fresh and healthy alternative to the deep-fried spring rolls we’re better familiar with. (more…)

I’ve been cooking a lot of Asian-inspired dishes lately.  I don’t know if it’s because of the anticipation to my upcoming trip to Tokyo and Seoul or my need to reconnect back to my roots in Chicago.  Whatever the reason it’s inspired me to make this Asian Glazed Baked Salmon.  Keep reading if you can say ‘delicious’. (more…)

Momofuku’s David Chang has a Netflix series called Ugly Delicious. It basically means the uglier the dish the better it tastes; it doesn’t have to look pretty in order to taste delicious. The same idea applies to my Angry Delicious Penne Arrabbiata. Why ‘angry’? Well because Arrabbiata literally translates to ángry’ in Italian (which in this case means ‘spicy’) and with the Penne Arrabbiaita, the angrier the dish the tastier it is. (more…)

If you’ve ever dined at a P.F. Chang’s restaurant chances are you’ve tried their Asian Chicken Lettuce Wraps…and loved it!  And when you love something so much, chances are you’re going to crave for more.   Unfortunately for me I live thousands of miles away from the nearest P.F. Chang’s (I live in The Netherlands), but no problem because I have the best recipe for Asian Chicken Lettuce Wraps and it tastes just like the one from P.F. Chang’s.  (more…)

This is a dream salad for those who love to eat a big bowl of delicious noodles.  With the Citrus Ginger Tofu Soba Noodle Salad you can do this…guilt-free!  The soba noodles are made with buckwheat flour so it’s high in fiber, high in protein and packed with many essential vitamins and minerals.  Best of all it has about half the calories and carbohydrates as traditional spaghetti noodles.  This means you can simply eat a normal portion and consume less calories.  Or do what i always do…eat double the amount!

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I don’t cook much French, but when I do I know I can’t go wrong with a recipe from Julia Child. In her cookbook, Mastering the Art of French Cooking, Volume 1, the Supremes De Volaille Aux Champignons is not to be ignored. (more…)

The Portobello Mushroom on Puff Pastry is a recipe I found in a cookbook called Fresh by Michele Cranston. At first glance it looked too elegant, thus too complicated to make (probably due to the combination of making a puff pastry and Portobello in one dish), but the list of ingredients was so simple that I decided to give it a try. Good I did because not only did it turn out looking just like Michele’s picture but it was fast, easy and really REALLY delicious. (more…)

Have you ever been to a restaurant only to find yourself wanting to eat just their House Salad? Why are House Salads always a side dish anyway? Why do I get the funny look when I order the House Salad as my main course? (Note to the waiter: I’m not trying to be cheap and I’m not on some really weird diet. I just LOVE your House Salad.  There’s nothing else i want to order from your menu.) (more…)

If I were to describe Gimbap (김밥 or Kimbap) I would say it is the friendly version of sushi.  All the ingredients are cooked (no raw fish!) and the popular beef marinade that makes Korean BBQ so popular is included.  It’s easily portable too so it’s a favorite choice for picnics, outdoor events, and large parties to feed a crowd.
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Tuna salad made with finely chopped apples is surprisingly sooooo good.  I would’ve never thought to add apples to my tuna salad until I tried it for the first time a few years ago at a pastry boutique shop (Saranne in Oisterwijk, the NL) here in my local village.

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