Prep work for this Ahi Tuna Poke Bowl recipe can be done ahead. When you’re ready to serve, simply let the ingredients come to room temperature (takes about 30 minutes). The final step is plating. This recipe was adapted from the one on SkinnyTaste.
Ahi Tuna Poke Bowl Read more »
I’m not sure when or where I first tried Huevos Rancheros. It certainly isn’t something I grew up eating, but today it’s one of my favorites. This dish is especially satisfying during the colder months–when appetites are extra large. And don’t restrict Huevos Rancheros to breakfast. It’s terrific for lunch or even supper.
Huevos Rancheros Recipe Read more »
Fresh Homemade Guacamole Recipe This guacamole recipe was adapted from the one in the Cookshelf Mexican cookbook by Parragon Publishing. I’m a big fan of these small, spiral bound cookbooks. The recipes are simple and reliably
This vegetable Bibimbap recipe is adapted from Martha Rose Shulman’s recipe in the New York Times. It’s super simple to prepare. If you’re a good multi-tasker, it could take as little as 45 minutes. Ingredients Butternut
Roasted Vegetable Bibimbap Read more »
This sandwich is traditionally served on Vietnamese bread, which is somewhat similar to a French Baguette. The recipe below is one I adapted from the recipe on the Cooking Light website. Ingredients 1/4 cup rice wine
Grilled Eggplant Banh Mi Sandwich Read more »
A cool, light, Asian appetizer To keep these fresh spring rolls from sticking to the plate and tearing open, always place them onto a damp paper towel covered plate. If you won’t be eating them immediately, cover the rolls, too.
Fresh Avocado Spring Rolls with Sweet Thai Dipping Sauce Read more »