Homemade Basil Pesto is super easy and super quick.  You’ll love the freshness of the herbs, the aromatic flavors from the nuts, and the depth of flavor added from the freshly grated Parmesan. (more…)

Pesto Pasta is daughter #1’s favorite.  She’s loved it ever since her host-mom made it for her during her student exchange program in Milan.  It was only a matter of time before I (more…)

Love this Crunchy Asian Salad!!!  I’ve been stocking my refrigerator with crispy vegetables and making a double batch of the Asian Salad Dressing so that I can prepare this salad at a moment’s craving (which by the way has been just about everyday for lunch). (more…)

This is Roasted Brussels Sprouts with Brown Butter and Lemon.  It’s really really good.  You need to try it.  You can go straight to the recipe now (stroll down)…or read further if you need more convincing… (more…)

When you’re on a ‘happy diet’ (aka eating what makes you happy), what’s on your list?  For me, way on top of the list, is Kimchi Bibim Guksu (which literally means kimchi mixed noodles).  It’s spicy (gochujang), tangy (rice wine vinegar), sweet (honey) and (more…)

Spaghetti Bolognese reminds me of my late best friend from college, Tony Dimaso, and thanks to his mom I have a whole new perspective on the concept of ‘comfort’ food. (more…)

A wildly popular party food in Korea is Tangsuyuk, a sweet and sour pork (or beef) dish that has been adapted from China. The batter is made with soaked potato starch, the meat is fried TWICE for a super crispy crunch, and the sauce is prepared to a light and (more…)

It’s an unusual way to prepare asparagus but if you’re a lover of anything spicy then you’ll love these Korean Spicy Asparagus.  (more…)

A traditional Korean marinade does a pretty darn good job turning a simple block of tofu into a very delicious meal.  It won’t even seem like you’re actually eating tofu! (more…)

I seem to always have tomatoes in my kitchen.  Whether I’m cooking Italian, Mediterranean, Mexican or just simply making a salad, tomatoes are a vegetable I can always use. But the (more…)