I was inspired to make this Chicken Marsala Capellini because of the famous ‘Rigatoni D’ pasta dish I love so much from Maggiano’s Little Italy in Chicago. Two different names… what’s the connection? They are both made using the same rich creamy Marsala wine sauce! It’s absolutely delicious and one of my favorites. (more…)
I’ve finally gotten over the fear of using raw eggs in a salad dressing. Being able to make the Classic Caesar Salad at home was my motivation. Trust me, I’ve tried alternatives, like recipes that use mayonnaise in place of raw eggs, but it just didn’t taste quite right. I wanted restaurant quality, and to get that I had to use raw eggs. If you’re like me and hesitant to use raw eggs too, maybe it helps to know that the acidity from the lemon juice typically kills off any lingering bacteria. This little tip was good enough for me to give raw eggs a try. (more…)
Maybe not everyone can make a perfect sushi roll as pretty as those made by trained sushi chefs, but I can certainly assure you that absolutely no training is needed when making this stunning sushi tower, the Spicy Shrimp Sushi Tower. (more…)
Love love LOVE gyozas. These small Japanese dumplings, filled with meat and vegetables, and then pan-fried on one side and steamed on the other side (a two-step in a one pot method…sounds complicated but cross my heart it’s very simple) are one of my favorite appetizers. We order gyozas all the time when it appears on a menu, and because my children love them too I’m always competing with their six little hands to get my chopsticks around just one gyoza. This only meant one thing…time to make gyozas at home (and a lot of them at that!). (more…)
Temaki literally means ‘hand-rolled’ in Japanese. It doesn’t require a sushi mat nor a very sharp knife to make clean cuts through a freshly-made sushi roll. A temaki is rolled using just your hands, as the term implies, and it’s easier to make than it looks. The Spicy Salmon Temaki (hand-rolled sushi) is one of our favorites, and this recipe makes about 20 temakis (the perfect amount for a family meal, or as an appetizer for a larger crowd). (more…)
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…)
What’s sour, sweet, salty, savory and spicy all in the same bite? Nuoc Cham!
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…)
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…)
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…)