How to Make Miso Soup that Doesn’t Separate

I’ve recently had a newly developed love for miso. I think it’s thanks to becoming a subscriber to NYT Cooking. They have a lot of great recipes that use miso. It all started with these peanut butter miso cookies that caught my eye. Apparently they were a happy accident when someone ran out of peanut…

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Our Great British Bake Off Draft 2020

Last year there were several key activities that helped to maintain my sanity. Like group watching Itaewon Class, my weekly tarot session with 2 other girl friends, and the draft I organized for the most recent season of the Great British Bake Off. Since all of us were newbs to participating in a draft, we…

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Eulogy to Souplantation

From the start of this year, none of us have been strangers to bad news. Today I found out that Souplantation, the beloved AYCE soup & salad chain is closing for good. I’m not exaggerating when I say the news almost brought me to tears. And yes, admittedly it’s been an even tougher past couple…

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Why Eating Bánh Xèo is an Emotional Journey For Me

2014 was a pivotal year for me. Although the pivot and growth I experienced were sparked by a relationship upheaval, all the friends, travel, work experience, and meeting the person I now call my husband were part of that upheaval. That’s something I’ll always cherish and think fondly back on. This is also why I…

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Why Harissa is the new Sriracha

I first learned about Harissa in Leela Cyd’s book, Food With Friends, which I bought back in 2016. It’s listed within her pantry must-haves. I haven’t actually started regularly using it until I made this Harissa Chicken & Leek recipe. From there, I started adding it as one of my dipping sauces when enjoying a toasted,…

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