Spicy Chicken Noodles – It’s The Rice That Makes It Nice

The only downside to this beautiful, spicy chicken noodles recipe is that I’m now going to get even more requests for Pad Thai th…

Chinese Barbecue Pork (Char Siu) – Take That, Take Out!

There are many unforgettable sights and sounds you experience walking through Chinatown for the first time, but I think it was se…

Smashed Cucumber Salad – I Crushed This

Your cooking skills might not be the best, but the word on the street is that you’re pretty good at smashing things, sometimes ev…

Grilled Hoisin Beef – Not Necessarily Mongolian

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video , I decided against c…

Savory Coconut Rice – Sugar-Free and Easy

I love coconut rice, especially as a side for spicy, grilled meats, but when I order it out, it’s usually too sweet for my tastes…

Spicy Thai Basil Chicken – My Pad Krapow Gai

I don’t cook Thai food at home often, mostly because there are at least a dozen such restaurants within walking distance, but whe…

Thai-Dipped Beef Tri Tip – Satay, Unskewered

There are so many examples of big foods being re-imagined into smaller, bite-sized versions, but going the other direction is not…

Charred Broccoli Beef – Broccoli Week Continues

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a …

Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you…

How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that d…

This Tuna Poke is No Joke

There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t …