A recipe for Granny Smith Apple Slaw in celebration of the #SecretRecipeClub’s anniversary! This cabbage, apple, and carrot slaw comes together easily and is lightly coated in a refreshing yogurt-based dressing. I was a part of the Secret Recipe Club from August 2013 to its last day in November 2016. I got to know so…
Pupusas de Queso (Salvadoran Cheese-Stuffed Tortillas)
The Pupusa is a stuffed corn flatbread similar to a thick tortilla from El Salvador. They originated with the Pipil people of western El Salvador thousands of years ago, but didn’t start to become widespread until the increased migration and travel in the mid-1900s. The pupusa is now the national dish and there is even a National Pupusa Day on the…
Yakisoba Pan and Los Angeles
Today, I am recapping my weekend getaway to Los Angeles, California and sharing a recipe for Yakisoba Pan. Chad recently spent a couple of weeks in Los Angeles for work. I had never been to California before and had the opportunity to visit him for a weekend. Evan and Claire stayed behind to have some fun…
The Filipino-American Kitchen Cookbook Review and Shumai (Filipino Pork and Ginger Dumplings)
The Filipino-American Kitchen: Traditional Recipes, Contemporary Flavors, written by Jennifer M. Aranas, features over 100 recipes and takes a closer look into the cuisine of the Philippines in an American kitchen. You will find traditional, authentic recipes like Hipon Rebosado (Battered Fried Shrimp), Halo-Halo (Filipino Fruit Sundae), Lumpia Shanghai (Shanghai Egg Rolls), Arroz Caldo (Chicken…
Asian Dumplings Cookbook Review and Tarkari Momo (Nepalese Vegetable and Cheese Dumplings)
Asian Dumplings, written by Andrea Nguyen, is the dumpling-lover’s dream. This book features a variety of dumplings and accompaniments with more than 75 recipes from East, Southeast, and South Asia. While China takes the lead with the most recipes, Japan, Korea, Mongolia, Nepal, Tibet, Philippines, India, Vietnam, Malaysia, Thailand, Indonesia, and Singapore also have a notable…
Donabe Cookbook Review and Gyoza Nabe (Japanese Dumpling Hot Pot)
Donabe, written by Naoko Takei Moore and Kyle Connaughton, showcases the Japanese style of clay pot cooking. The Donabe is traditional earthen cookware that is often used in the winter for simmering one-pot meals. It is made of porous clay for higher heat retention and the interior glaze helps with natural infrared radiant heating. This book…
Chicken Teriyaki Pizza
Time for Secret Recipe Club again! In case this is your first time seeing a Secret Recipe post: In the Secret Recipe Club, each blogger is assigned a different blog each month. They secretly choose a recipe, prepare it, and post it on a designated day. It is such a fun group! This month I…
Epcot International Food and Wine Festival 2013 Part 5 and Shrimp Tacos (Tacos de Camarones)
I am finishing up my recap of the Epcot International Food and Wine Festival 2013 with a review of the Mexico and Australia booths and a recipe for Shrimp Tacos (Tacos de Camarones). Here are my previous posts on Epcot: Japan and Cheese booths in Part 1, Scotland, Italy, and Poland in Part 2, China…
Red Cabbage Smoothie
While searching for a recipe to use up my extra red cabbage, this odd-sounding Red Cabbage Smoothie caught my eye. Red cabbage, strawberries, and orange juice definitely seemed like a weird combination, but I had all the ingredients available and decided to give it a try. I really enjoyed it and so did Evan. It…
Napa Cabbage, Asian Pear, and Carrot Salad
This Napa Cabbage, Asian Pear, and Carrot Salad is simple and easy to throw together with refreshing flavors. I wrote a bit about Asian pears in my Dakkochi post. I really enjoyed the crisp texture they brought to the salad and their sweetness. The dressing nicely compliments the cabbage, pear, and carrots. This salad makes…
