Recent Posts

Stir-fried Rice Cakes (炒年糕)

Stir-fried Rice Cakes (炒年糕)

As a kid, whenever we went to a Chinese restaurant, especially a Shanghainese restaurant, we would always order stir-fried rices cakes (炒年糕) of some sort — sometimes with cabbage and other times with shepherd’s purse. Since being in New York, I haven’t found a restaurant Read More

Ratatouille Galette

Ratatouille Galette

The reason I love galettes is the same reason why I generally prefer cooking over baking: precision. Unlike cakes and cookies, the beauty of a galette is in the imperfection. A simple, flaky dough, wrapped around whatever you want your filling to be. In the Read More

Pork Wontons

Pork Wontons

We were a wonton family – we never really made potstickers or jiao zi but wontons, wontons we always had in the freezer. What’s the nuance? If dumplings are the broader category for dough that is wrapped around a filling in a pocket-like form, then Read More

Chinese Chive Pancakes

Chinese Chive Pancakes

Growing up, my mom would always make these pancakes when Chinese chives were in season, which they are right now. So when I was walking around Chinatown and saw them at the market, I found myself craving the pancakes she makes. Since I now live Read More

Roasted Vegetable Burrata Toast

Roasted Vegetable Burrata Toast

While avocados can be hard to find during the colder months, the farmer’s market is filled with other things I love: butternut squash, spaghetti squash, delicata squash… see a trend here? Roasting a batch of squashes, zucchini, carrots, and broccolini is one of my favorite Read More

Caramelized Onion, Parmesan, & Thyme Focaccia

Caramelized Onion, Parmesan, & Thyme Focaccia

Let’s get this straight. Making focaccia requires p-a-t-i-e-n-c-e, of which I have little of. But the end result so worth it that it made it two days in a row *insert drool emoji*. This recipe was inspired by the jaw-droppingly fluffy focaccia I ate at Pheasant, Read More