This is a frequent dish in our household. One of my son’s favorites. Every time I tell him I’m making this dish, he runs up to me, gives me a big hug and says “Thank you, Mom!!”. So hilarious! We use regular tofu most of the time, but like the egg tofu every once in …

I was looking up pasta recipes about a year ago because I got tired of plain ol’ spaghetti with meat sauce. I came across spaghetti carbonara – I’d heard the name before but never tried it. I read through the ingredients and as soon as I saw “bacon”, I knew I should try it 🙂 …

My parents are here in Eugene visiting for a couple of weeks. This is one of my (many) favorite dishes that Mom makes. Definitely a family favorite. Yesterday evening, she walked me through making this dish. It’s not nearly half as complicated as I thought it was. It’s very flavorful yet so simple. It takes less …

  Kaffir Lime Leaves are amazingly aromatic and are used in many SouthEast Asian and South Indian dishes. The leaves can be used fresh, dried or frozen. In the United States, you can find Kaffir Lime Leaves in the frozen section of most Asian supermarkets.  There isn’t really any good substitute for Kaffir Lime Leaves …

  Scallions (also known as green onions or spring onions) are a very common ingredient in Asian cooking. It has a very mild but bright onion flavor that complements most Asian dishes very well.    Scallions can but cut into larger pieces (approximately 1 inch long) to be featured as an ingredient in recipes like …

 The combination of ginger, garlic and scallions make the “trinity of Chinese cooking”. You will almost always find one of these three ingredients in all Asian dishes. Ginger can be quite spicy when eaten raw but when cooked, it imparts an amazing aroma to the dish.  Use the side of a metal spoon to peel …