Chinese Hot Pot

My French mother went through a long Chinese cooking phase, starting when we moved to Seattle, Washington. An avid scuba diver, Mom made a deal with Mrs. Chin, who owned a Chinese cooking store and school at Pike Place market in Seattle. In exchange for sea cucumbers picked off of the Puget Sound’s sandy floor,

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Mu Shu Pork

When my husband and I lived in bigger cities, like Dallas and Houston, we enjoyed dining at a variety of ethnic, hole-in-the-wall-type restaurants, including Indian, Ethiopian, Japanese, and Chinese. The food was fabulous, and wasn’t expensive for us young working folks. My favorite item to order at Chinese restaurants was Mu Shu Pork, sometimes also

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Chicken Teriyaki

My husband, thanks to me, has quite a developed palate, considering how he was cooked for growing up. He loves Indian food, he loves Ethiopian food, he loves most Mediterranean cuisines, minus the olives and capers, and he absolutely loves dim sum. However, there’s no dim sum or Indian restaurant where we live. So when

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Bacon Fried Rice

My husband doesn’t like anything “fishy,” which includes, sadly, fried rice. He’d love it without the little shrimp, which to me, is what makes it so delicious and unique. I was recently reading through a People Magazine, for a friend, and in the back was a recipe for bacon fried rice by none other than

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Gochujang Pork

This post is a perfect example of why I love food blogging. There are many reasons, actually, like the friends I’ve made – some even in person! But learning about ingredients and foods from different cuisines is really exciting to me. Gochujang is one such ingredient, a sweet Korean chili paste that I’ve noticed for

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Hawaiian Poke

The only times in my life, until recently, that I have enjoyed poke were the three times my husband and I attended luaus in Hawaii. Luaus were something we resisted – not because of the traditional food and entertainment, but because there’s always a maniacal M.C. who narrates the luau festivities, and will pull people

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Polynesian Salad

Ever since I first spotted this recipe on the blog A Beautiful Bite, I’ve been dying to make it. Melanie actually calls her salad “Crunchy Polynesian Salad.” The salad isn’t terribly sophisticated, but it sounded fun and different. I love her unique, crunchy additions – toasted ramen noodles and macadamia nuts! I made this salad

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How to Stir Fry!

Stir frying is something I do quite often in my kitchen. For one thing, Asian stir fries, with traditional ingredients, are simple and delicious. Secondly, they’re quite healthy, because of the lovely balance of meat or seafood and vegetables. They’re also a good use for leftover meat and vegetables, and mostly, I love them because

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Venison Short Loin

I don’t remember ordering a venison short loin when I placed my last meat order with D’Artagnan, but obviously I did because I discovered it in the freezer last week. Perhaps it was one of those many mysterious orders I placed in late evening after a bottle glass of wine? I have no issue with

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