Quick Pickled Red Onions

Pickled Red Onions

Pickled red onions are one of my favorite condiments to pile on top of grilled fish or pulled pork tacos.  I had a craving for a taco feast this week and decided to make my favorite Baked Fish Tacos.  Along with the standard classics Guacamole and Pico de Gallo, I decided to whip up a … Continue reading

Smoked Paprika Aubergine Mint Salad

serve the warm aubergines over the salad

Here is another delicious salad featuring grilled vegetables to add to the favorites list!  This is the first recipe I have tried from Maria Elia’s cookbook The Modern Vegetarian: Food Adventures for the Contemporary Palate.  I had purchased the book about a year ago from a cute little bookshop dedicated to cookery in Melbourne called Books for Cooks. … Continue reading

Blackened Salmon Salad

Blackened Salmon Salad

I have been exploring the world of catering after meeting Lori Granito of Go Gourmet Catering and Cooking Studio and Magnolia’s Private Kitchen.  Born and raised in New Orleans, Lori has been bringing her authentic Cajun style cooking to Hong Kong for over 20 years.  Her food evokes memories from a 2011 road trip through … Continue reading

Grilled Antipasto Ribbon Salad

Antipasto Ribbon Salad

When it comes to preparing vegetables to cook, my modius operandi is to toss them with a bit of olive oil, salt, and pepper.  I typically will roast them in the oven because it requires the least amount of attention (see my Roasted Vegetable Salad), but if I am feeling a bit more ambitious, grilling … Continue reading

Fennel-Cumin Butternut Squash

Fennel-Cumin Butternut Squash

Autumn weather in Hong Kong is firmly upon us and I am reveling in the cooler temperatures… and that I have moved to a country with changing seasons again! Autumn is my favorite season.  The weather is just perfect as the humidity has finally dissipated and there is a briskness about the air that signals … Continue reading

Cauliflower Rice

Cauliflower Rice

Caulifower is an extremely versatile vegetable that is low in fat and carbohydrates but high in nutritional density (dietary fiber, vitamin B & C, and carotenoids).  I used to just roast or steam cauliflower but have discovered lately that this vegetable can be a great substitute for a lot of different grains and starch-heavy foods … Continue reading

Chimichurri Marinated Steak

Chimichurri-Marinated Steak

Argentina knows how to cook meat.  No marinating; just a bit of salt and then the meat is slow roasted as an asado over a charcoal flame that slightly smokes the beef.  The steaks are amazing, but I was equally obsessed with the fresh and spicy chimichurri relish accompaniment.  Natalya and I traveled in Argentina with a few friends … Continue reading

Balsamic Roasted Carrots

Balsamic Roasted Carrots

Whenever I move to a new place, one of the biggest elements for me to settle in is getting a handle on all the grocers and local markets.  When I discovered Singapore’s Tiong Bahru wet market over a year ago (and subsequently moved to live right next to it), everything started to click into place.  Now my Hong Kong … Continue reading

Miso Enoki and Cabbage

Miso Enoki and Cabbage

  This was an accidental recipe that luckily turned out to be a Friday favorite.  As often happens when I have too many meals in mind at the grocery store, I tend to buy only half of the ingredients needed for a number of different recipes.  I had some enoki mushrooms as was intending to make … Continue reading

Cauliflower and Hazelnut Stuffing

Cauliflower and Hazelnut Stuffing

Continuing the test kitchen gluten-free stuffing adventures outlined in my previous post Gluten-Free Chicken Sausage and Apple Stuffing… In my search for the ultimate gluten-free Thanksgiving stuffing recipes, I ventured into the breadless varieties.  There are plenty of bread substitutes to use, and I think the key is to find something that is very mild … Continue reading


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