maple glazed persimmon donuts
if you have softened persimmons laying around, now is the time to mash them up into a puree and make airy spongey donuts and top them off with a sweet earthy maple glaze!
dak jjim {braised soy garlicky chicken stew}
my mom’s recipe here is for a dak jjim that can be cooked for casual dinner nights since the base is lighter and rather more of a broth than a sauce. we had it all the time growing up, and it was my jam. ladle if over a bowl of rice and you’ll definitely have all that you need to stay indoors for the rest of the weekend >:]
winter burrata salad
but here’s to saluting that new years effort not by tipping to one extreme, but easing into this #newyearnewyou by reassuring your inner carb queen that there is bread in form of spicy breadcrumbs and not to mention, chunks of lux burrata laden with cream but also vitamin d
feta brined roasted chicken
while the last time i made this recipe was in the states using a chicken from the grocery store, i’m super excited to see how my chicken turns out in paris because i picked one up at the boucherie and witnessed freshness at a whole new level
recycled rotisserie chicken noodle soup
here is a chicken noodle soup recipe that could maybe help heal a cold or a broken heart, but definitely not a sleep disorder that’s been near impossible to kick…although i wish to God that it would.
eggy dan tat pie {egg custard pie}
if you were to reincarnate yourself as a pastry, which one would it be? mine would surely be this eggy jiggly creamy custardy buttery sweeeeet egg dan tat pie.
sweet persimmon hobak jook {squash rice porridge}
and what exactly is hobak jook? hobak means squash and jook means a thicker glutenous soup, me thinks. and now i taught you two korean words!
persimmon galette and an intern’s memories of cubed butter
the first time i witnessed a galette being made will forever hold a special place in my memory bank.
sheet pan pineapple fried rice
pineapple is my absolute faaaavorite fruit in the whole entire world (peep the pineapple accessory on my dutch oven) and i’m always so delighted when it’s served in a savory way like in chinese/thai fried rice or served as a cold slaw with pulled pork.
wild mushroom jujube risotto
there was a hint of sweetness, a tinge of flavors from home from the soy sauce, and the mushrooms were so so hearty. hudson gobbled it up and it made me so happy to see him eat well.
baklava hotteok
it's elevating that everyday economical (but still delightful) hotteok by serving it on a lace doily with rose cut outs (not a paper towel), and topping it off with some lux creamy cinnamony pistachios.
hand cut noodles with dipping sauce
would the world be a better place if people started having noodles for breakfast? i mean if it comes with a poached egg, which is definitely considered a breakfast food, why not?
hand cut noodles!
in any case, making homemade noodles will now be a thing for me. i swear, if i didn’t have a job, i’d probably stay at home and make noodles for all of my friends and family.
lemon poppyseed yeast pancakes
without fail, i’ve been craving pancakes for breakfast every single morning here in paris. it’s been more than two weeks! i thought that i’d revel in all of the wonderful breakfast pastries here in paris, but nope. your girl wants a healthy serving of fluffy and hearty pancakes soaked with maple syrup.
sweet potato tartine
just so you know, this recipe epitomizes my current state of being: it’s sweet, i look like a potato, and you know, tartine. french!
korean fried poulet & haricots
i never thought that i would be writing about fried chicken before church on a sunday, but here i am…
shikhye granita
as consolation to those out there in that 115-degree weather, i turned shikhye, a drink that i've known to help cool down during the summer, into an even cooler drink by turning it into a granita!
kimchi fried crispy (nurungji) rice
my sister and i would fight over the crispy bits of rice and spam, so with this recipe, i upped the crispy notch by making more nurungji (crisped rice) by patting the fried rice flat on the wok for another 10-15 minutes!
misugaru ice cream with candied cacao nibs
have you ever felt that feeling where you’ve tried something, failed, tried again, failed, almost gave up, tried again and failed, tried again while squeezing every ounce of hope out of you and finally got it right?
summer mediterranean barbecue
declared to myself that this summer sunday will be the day to rest since that's what we were called to do. can i get an amen?