Thin Ginger & Sesame Cookies
Thank you to Bob’s Red Mill for sponsoring this post! Whenever I visit my family in San Francisco, I always make treats for them to enjoy. My family generally has a sweet tooth, but they’ve had to...
View ArticleCreamy Butternut Squash Soup
This Thai-spiced butternut squash soup is one of my go-to dishes during the winter and fall months. It is very easy to make and doesn’t use a lot of ingredients. I’ll make a batch of this and have it...
View ArticleWhat is Daikon?
Written by Lisa Lin & Diann Leo-Omine WHAT IS DAIKON? Daikon is a type of radish in the Brassicaceae family, or the cabbage family. Daikon (大根, literally translating to “big root”) is the Japanese...
View ArticleBlack Sesame Paste
When I was a little kid, I was very afraid of black sesame desserts because I didn’t understand how food could turn dark like ink. Fortunately, Mama Lin helped me out of that phase by preparing...
View ArticleOrange & Black Sesame Cookies
A few months ago, I embarked on a baking marathon and made cookies from a bunch of recipes that I had bookmarked for months. I baked a wide range of cookies from some of my favorite food writers,...
View ArticleNian Gao Waffles (Mochi Waffles)
Whenever my I make Mama Lin’s nian gao (年糕, new year’s cake) for Lunar New Year, I usually pan fry the cake to give the cake crispy edges. A few years ago, someone suggested that I turn the nian gao...
View ArticleChocolate Chip Nian Gao Cookies (Mochi Cookies)
To celebrate Lunar New Year, Mama Lin usually steams nian gao (年糕) or “new year cake.” Different regions of China have their own variations of nian gao. My family usually cooks the southern...
View ArticleButternut Squash Mac & Cheese with Rice Cracker Topping
Growing up in a Chinese household, I always found Asian rice cracker snacks stashed away in the cupboards. The subtle toasted rice aroma in these snacks made them irresistible to eat. As much as I...
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