where creativity is limitless
Wow, I cannot believe it's been almost 8 months since I've last posted on the blog! Long story short, life got really hectic with a new job and other challenges that came upon me- making it really difficult to find the motivation to research & develop recipes as well as setting up the shots and …
The first time I've tried roasted porchetta was in late 2014/early 2015 at a restaurant called 'Local 121' in Providence, Rhode Island. I was in school at the time at Johnson & Wales University and my then boyfriend drove up from Virginia Beach for the weekend. We went out for dinner and I didn't know …
For as long as I can remember, my family always found a way to make use of leftover white rice; from stir-fried rice, scorched rice (crispy rice found on the bottom of the pot), to rice porridge. Funny enough, I never really liked rice porridge (in Korean it's called 죽/jjuk, congee in Chinese) unless it …
I've never been a fan of pies or any desserts with cooked fruits that are on the tender side (huge critic on texture when it comes to food); it wasn't until 4 years ago when my younger brother had his friends over and they wanted something sweet. I had all the ingredients to make a …
Back in April 2017, I was given the opportunity to do a staj with for Farideh Sadeghin, culinary director at Vice Munchies in Brooklyn, NY. I was a month away from graduating college and applied to all the well known food magazines/companies that were looking for interns for their R&D team. (Bon Appetit, Food52, Food …
I'm not going to lie, I made this recipe up within 4 minutes; and guess what, it turned out AMAZING!!! I had bought 1 1/2 lbs of shrimp with the head and shell still intact the day before and wanted to whip up something quick to eat with a bowl of rice. (tip: a headless, …
Continue reading "Pan-Seared Shrimp w/ Thai Chili Cumin Butter"
