Rice spaghetti with carrot, squash, chia, cauliflower and tamari chili garlic sauce. A delicate, comforting dish with a twist of flavor.
The 2013 Fall Issue
I’ll be cooking and eating comfort food with aromas, flavors, and scents from far away. The magic arrives when we add a touch of spice to something homely and simple. It takes the ordinary into extraordinary. Every dish is a vessel for traveling within the same table. A quick trip without actually leaving home.
Though there were moments of total chaos, I loved it. I was cooking with family! The whole process, the trip itself, makes the desired arrival unforgettable.
A Thanksgiving drink made with homemade pumpkin syrup and vodka. Just the cocktail for the holiday.
Vodka, St. Germain, and Angostura cocktail with the addition of the exotic rambutan and citriburst.
Every dish is a vessel for traveling within the same table. A quick trip without actually leaving home.
Eggs in a skillet from the stovetop to the table top. Use what you have in the fridge for a fast + easy brunch, only thing you need for sure is eggs!
Spontaneous & aromatic with a twist. Choose a garnish–change the soup, mood, even your setting.
Some say forbidden rice was the Emperor’s rice, so it was forbidden for anyone else to eat it.
Anchovy and fennel spaghetti, so simple and so fresh. Influenced by Sicilian cuisine, and the many versions of pasta con le sarde.
A clean and straightforward recipe – salmon with fennel, spring onion and lemon. I like the simplicity of it, the natural flavor of each ingredients.
It’s yummy, has chia seeds, mango and coconut milk. A healthy and guilt-free snack!