Even though January is almost done, I am still thinking of all the resolutions I have made at the beginning of the year. My top resolution? To eat healthier and to learn to be a better home cook.
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Fab Recipe: Quinoa Made 3-Ways
Fab Recipe: Crawfish Etouffee by Ched Pagtakhan
Étouffée is one of the most popular and well loved dish of New Orleans. I was first introduced to Crawfish Étouffée by my co-worker Rosie who brought it work to share for lunch one day. Her husband, Ched Pagtakhan, is a chef instructor at Triton College in River Grove, Illinois. …
Fab Recipe: Sushi Burrito with Diane Kang
Meet Diane Kang aka A Korean Girl Eats. Diane is a passionate foodie and an advocate of Korean culture and food. She started A Korean Girl Eats (YouTube channel) after a brief stint working at an advertising agency in New York City. She wanted to expand her horizons and explore her passion for food, particularly Korean food, which has a special place in her heart. Eating Korean food evokes nostalgia and fond memories of her childhood….
Fab Recipe: Not Your Ordinary Thanksgiving Pot Pie
‘Tis the season to put on my stretchy pants and gorge on an ungodly amount of good food. I look forward to the Thanksgiving feast every year. However, it is not the main event that excites me the most; it is the leftovers! Who’s with me?…
Fab Recipe: Kimchi Fried Cauliflower Rice
Growing up in a Korean household, I ate a lot of kimchi and rice, so kimchi fried rice is my ultimate go-to comfort food. It is typically made with cold white rice and cabbage kimchi. While I would love to scarf down a bowl of kimchi fried rice every day, my waistline can’t afford the carbs in white rice….
Fab Recipe: Angel Hair Pasta with Cream Sauce
It was one of those days that I was flipping through my Instagram feed and saw a post from @EverythingErica and @EatTravelRock about a pasta recipe contest, sponsored by The Pasta Bowl, a restaurant specializing in classic Italian comfort food. So I told myself, why not just enter for the fun of it. Knowing my type A personality, (an attribute well known to chefs/pastry chefs), I started thinking of a pasta recipe that bought so much joy to the people I made it for. It’s an incredibly rich Angel Hair Pasta with Prosciutto Cream Sauce that I would only allow myself to make once a year since it is known as a “Heart Attack on a Plate”.
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