Crispy “Peking Duck” Lettuce Cups – Faster, Easier, and Better?

I was going to say that one of these days we’ll actually make a proper Peking duck recipe, but that’s probably not going to happen. That ...

Dipped Beef Tri Tip-Thai – Satay, Unskewered

Thai-Dipped Beef Tri Tip – Satay, Unskewered There are so many examples of big foods being  re-imagined into smaller, bite-sized vers...

Charred Broccoli Beef – Broccoli Week Continues

I saw a charred broccoli salad online somewhere recently, and for whatever reason I had the idea to try the same technique for a fairly clas...

Bulgogi Beef – How They “Barbecue” in Korea (the Good Korea)

This is going to be a pretty easy post to write, since I know almost nothing about the fine art of bulgogi. I do know that if you follow alo...

How to Make Sushi Rice That Even Works for Sushi

I don’t make sushi at home very often, or ever, since we’re surrounded by top-notch sushi chefs here in San Francisco, but that doesn’t mean...

This Tuna Poke is No Joke

There are many of foods I’ll stand in line for, and/or pay too much for, but Hawaiian-style tuna poke isn’t one of them. I can’t make a worl...

Bánh Mì – More Than a Sandwich

I’ll never forget my first real bánh mì. It was here in San Francisco, at a place called Saigon Sandwich, and I remember thinking to myself,...

Pan-Roasted 5-Spice Pork Loin – Pleasing and Teasing

Now that it’s been posted, I can admit this easy, pan-roasted pork loin was just an elaborate tease for a video I’ve wanted to post for year...

Shrimp Toast – Is Toast the New Wing?

While virtually unknown compared to most other popular fried party snacks, these shrimp toasts are easy to make, and every bit as delicious,...

How to Make Fresh Spring Rolls – Authentic is as Authentic Does

Based on the YouTube comments appearing under the newly posted spring rolls video, lots of people missed the part about this not trying to b...