Poaching shrimp is a really easy and foolproof way to cook shrimp.  Although the technique is very simple it is often difficult to know when the shrimp is done cooking.  Here are some tips using a color and shape guide: (more…)

It’s a little too early (or too late) to be posting a recipe about melons (because they’re really not in season right now) but this Melon & Prosciutto Salad is just too good not to share now.  I mean, melons are still available at your local grocery store in the dead middle of winter, so why not just buy one and taste for yourself how perfect and refreshing this salad is. (more…)

Spanish Rice, often referred to as Mexican Rice or Arroz Rojo, is a delicious accompaniment to all your favorite Mexican meals.   (more…)

Now you see it, now you don’t!  The Roasted Tomato Soup literally disappears the moment it’s served.  When your guests finish a bowl of hot soup even before you get a chance to sit down and enjoy a bowl yourself you know you’ve got yourself a winning recipe. (more…)

If you’ve ever dined at a Benihana restaurant you’ve probably had their Chicken Fried Rice.  And if you’ve ever had their Chicken Fried Rice you probably fell in love with it and went back for more. But if you’ve never been to a Benihana, keep reading anyways. 😉

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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…)

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!

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