Cook Filipino Yellow Chicken Adobo with Turmeric and Coconut Milk

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Filipino Yellow Chicken Adobo with Turmeric and Coconut Milk

Filipino Yellow Chicken Adobo with Turmeric and Coconut Milk

Yellow chicken adobo is a classic Filipino dish that’s sweet and sour, luscious and creamy. It’s the perfect comfort food—warm, hearty, and full of flavor. Adobo is the Spanish word for marinade, but in this context refers to a specific style of cooking developed in the Philippines, where meat and/or vegetables are slowly cooked in a vinegar-based sauce. Originally, this served as a preservation technique; the acidic vinegar saturates the food, prolonging the time you can safely eat it. read more

An Insider’s Guide to Eating Like a Local in Mie Prefecture, Japan

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Yasushi and Kinuko in Front of the Meoto Iwa Shrine in Mie Prefecture, Japan

Yasushi and Kinuko in Front of the Meoto Iwa Shrine in Mie Prefecture, Japan

After our adventures in Tokyo and Daisetsuzan, we traveled to Mei Prefecture, where we stayed with family friends Yasushi and Kinuko. These gracious and hospitable local hosts planned an itinerary filled with cultural and historical sites, museums, and their favorite restaurants. Each day, they introduced us to different types of Japanese cuisine and what Yasushi described as food “challenges,” which we eagerly took on! read more

Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers

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Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers

Carrot Tartare with Microgreens, Fried Carrot Tops, and Edible Flowers

This carrot tartare plays with your senses, surprising and delighting you. On first glance, you might mistake this dish for beef tartare; the ground red carrots closely resemble raw ground beef. The presentation is visually striking; the colors draw you in, seducing you. It’s beauty on a plate and it’s so much fun to create.

Layering and textures play a critical role in this carrot tartare preparation, both in aesthetics and taste. The bottom layer of the carrot tartare consists of diced avocado with a squeeze of lemon juice, to prevent discoloration, and a sprinkle of salt and pepper. The avocado provides a lovely creaminess to the tartare. read more

White Chocolate-Matcha Frog Princes with Gum Paste Crowns

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White Chocolate-Matcha Frog Princes with Gum Paste Crowns

White Chocolate-Matcha Frog Princes with Gum Paste Crowns

Chocolate frogs are popular these days, especially among Harry Potter fans. However, today I want to reference a fairytale that’s been in the public imagination for quite a while, “The Frog Prince”—a story about a prince transformed into a frog by an enchantress, who is waiting for a princess to come and break the spell. Hence, the inspiration for these white chocolate-matcha frog princes. Aren’t they cute?

These chocolate frog princes are a great Valentine’s Day treat for kids and grownups alike. Matcha—a green tea powder—gives the frogs their green color and imparts a subtle tea flavor to the sweet white chocolate. To make the golden crowns, I used icing color to tint the gum paste orange—then painted the sculpted crowns with an edible gold luster dust to give them a shiny, lustrous quality befitting a prince. You can even add white pearl sprinkles between the ridges of the crown for further decoration. read more

Churrasco with Avocado-Chimichurri Sauce and Mexican Cesar Salad

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Churrasco with Avocado-Chimichurri Sauce and Mexican Cesar Salad

Churrasco with Avocado-Chimichurri Sauce and Mexican Cesar Salad

When I left home for college, my family gave me a collection of recipes to take with me. It was a touching gift; each member handwrote their favorite recipes on pieces of paper and put them in protective sleeves. Each recipe reminded me of the person and the meals we’ve shared over the years. Whenever I’m craving a dish from my childhood, I go to that folder and cook something from it. It goes to show that the best gifts come from the heart. read more