Spring detox and edible treasures from the lawn? Yes, please! Happy Earth Day, everyone Every year, I wait for April 22 with excitement and anticipation because it means a lot to me. Even though we try to celebrate Mother Nature all the time through means of mindful practices, this singular moment still captures my heart with its timeless symbolism.   This year, I am delighted to welcome Earth Day with a special vegan salad, and an ingredient that is very dear to me: dandelion.     I wrote about dandelion on this blog before, last time in 2021 (you can also check out my other ..read more

What is one great thing about spring? My answer: the revival of trade shows You may remember my excitement over the International Home+Housewares Show from years past (You can find my previous coverage of this event here, here, here and here) One year, I couldn’t attend due to being heavily pregnant. Then, the lockdowns happened, the Show was cancelled etc. Fast forward to March 2024, and I was delighted to reconnect with this spectacular event, now held under its new name The Inspired Home Show Every year, home and housewares professionals from over 120 countries “converge upon Chicago to ..read more

A slice of pizza glowing in the warm midday light. But, this is no ordinary pizza! It’s a Chicago deep dish pizza. Therefore, overflow is expected Encased in a sturdy, buttery, golden crust, the stack of layers reveals itself as soon as you dig in. There is a layer of melted mozzarella (about 2lb per small pizza – we like to be generous ), then veggies of choice, then pepperoni or Italian sausage, if you so wish. An abundant, flavor-packed, luscious tomato sauce is poured over the top, its garlicky oregano-packed aroma a work of delicious wonder. Did you know that April 5th is National Deep ..read more

Do you have a favorite Easter treat? According to a recent survey conducted by the National Confectioners Association, Easter bunnies and Easter eggs are at the top of Americans’ seasonal sweet preferences, followed by jelly beans, candy-coated eggs, and marshmallow candies. Even more exciting – and more of a conundrum, lol – is the question which pertains to eating chocolate Easter bunnies. When asked “What’s the right way to eat a chocolate Easter bunny?”, 78 percent of respondents said that they started with the ears, 16 percent said with the feet, and just 6 percent said with the tail. As ..read more

Happy spring, everyone ? It has become customary for me to publish a post highlighting National Nutrition Month every year (you can check out my 2023 post here). As winter makes room to spring and I get accustomed to longer, sunnier days and fewer layers of clothing, my body – depleted of nutrients during the cold season – craves wholesome, nourishing ingredients. The recommendations below are a snippet of the latest products I received for review purposes, which satisfy my criteria in terms of flavor and nutrition. Let me know which one(s) you have tried/you would try first – and enjoy the s ..read more

Have you made rasmalai before? For years, I have fantasized (and drooled!) over this sweet deliciousness while checking out posts on Instagram, lol. After years of procrastinating, I am delighted to share that homemade rasmalai is a reality Rasmalai/ras malai/rossomalai/roshmalai “is a popular Indian dessert that originates from the state of Bengal. It is a delightful sweet made from soft and spongy cottage cheese dumplings, also known as ‘rasgullas’, which are soaked in a luscious, creamy, and aromatic milk syrup flavored with cardamom and saffron. The dumplings absorb the flavours of the s ..read more

Looking for a dessert Lunar New Year recipe? I have just what you need ? Happy weekend, dear friends! I’m celebrating Lunar New Year 2024 with these scrumptious sweets, thanks to my Instagram foodie friend Jessie @jessie_inthekitchen , who posted this recipe for Gok Zai 油角 Cantonese sweet dumplings on her website recently. Stuffed with sugar, peanuts, and sesame seeds (and sometimes coconut), these dumplings are nutty, aromatic, and crispy. The recipe does not require a lot of ingredients and it is therefore economical, excellent for using readily available ingredients. I usually buy raw pe ..read more

Like all great things, artisan pasta is the product of many hands and hearts. Starting with the grains, selected with care and precision, calculated to deliver the best results in a multitude of preparations. Continuing with the choice of shapes and their production, traditional techniques beautifully complemented by visionary expertise. On to the packaging, showcasing the goodness and promising to deliver quick meal solutions to the discerning palate. Ending with the beautiful “aha” moment upon taking a bite or a spoonful, scrumptious and satisfying pasta enveloping the senses with mouthwate ..read more

Anyone else a fan of homemade pizza? With the weather being insufferably cold and snowy lately, I have found myself baking more and more for comfort and for joy. Standing tall among pies, cookies, breads and cheesecakes, pizzas have been a personal and a family favorite, and for good reason. There is something magically satisfying about making the dough, packing it with toppings, and finishing it in the oven, layers of thick aromas permeating the kitchen. But, what kind of baking (equipment, method etc.) is the best for pizza? According to baker and cookbook author Peter Reinhart, brick oven ..read more

Happy holidays, everyone! With holiday season (and dare I say excessive baking? ) in full swing, we may end up with surplus bread, cakes or cookies, which can go stale and turn to waste – which is something I definitely want to prevent. To avoid throwing away the bread, I like to remind myself that stale bread has multiple applications in cooking/baking. Repurposing savory breads As emphasized by Harold McGee in his classic “On Food and Cooking: The Science and Lore of the Kitchen,” stale bread is more robust than fresh bread, and as such it is an excellent ingredient in bread salad, brea ..read more