Confit of Leeks With Lemon and Garlic What exactly is a confit of leeks with lemon and garlic? To confit, from the French word, confire means to preserve.  The recipe’s simplest description is a low and slow cook of leeks, lemon, and garlic with other aromatics …

King Salmon Carpaccio  King Salmon Carpaccio is my take on the classic Italian antipasto, carpaccio when I saw that our local grocer offered Tyee King Salmon. Carpaccio is an essential recipe you need to know you want to impress your discerning guests. Or make this if …

Tres Leches Ube Champorado with Crispy Dried Squid is an indulgent and fun take on the traditional Filipino Champorado. Think rice porridge with ube. The creamy comforting Champorado is drizzled with three types of milk: everyday milk, the usual suspect evaporated milk, and a generous sprinkle …

This recipe is adapted from Samin Nosrat’s Ligurian Focaccia with decorating tips from Terri Culletto, the original Van Dough Focaccia Art. The salty brine is the extra touch of the Ligurian Focaccia that echoes the coastal region where it’s from. It is sea salty. This …

Ajitsuke Tamago (Aji Eggs) or what we usually refer to as the ramen egg is so versatile that I find it not only in my ramen bowls but breakfasts, asian style salads, noodles, rice bowls. Ajitsuke means seasoning while Tamago means egg. And so we season the …

I go for Turkish poached eggs for a lingering and special breakfast. Sometimes this small plate also functions as a light dinner. The steps are surprisingly uncomplicated using items in your fridge. Seemingly luxurious but it is healthy-ish and you have the option to make …