Perfectly peeled eggs every time!

I’ve tried every method from baking soda, to adding vinegar and salt in boiling water but for me I only prefer one method. If you haven’t tried steaming your eggs, you will now. Try steaming them for 13 minutes then dunking them in an ice bath for 5 minutes. Then crack and lightly roll eggs to crush the shells more. The result is perfectly peeled eggs every time!

Air fried Falafels- My favorite way to cook these delicious chick pea patties!  Perfect accompaniments for these are fresh pickled red cabbage and a tasty tahini sauce to these crispy delights. Click through for recipe!

It’s pumpkin season and one of my favorite sweets is Pumpkin Bread with a cream cheese glaze.

Bánh Xèo - This Vietnamese favorite is simply translated as a “sizzling cake" which refers to the sizzling sound when the crepe is cooking. The crepe is actually eggless and simply consists of rice flour, dried mung beans, and seasoned with turmeric and coconut milk.

Today, my Auntie Trang teaches us how she gets that extra crips to these famous crepes, exactly how do they do it in restaurants!

Did you know there are 5 really important & common dried spices in a fragrant pho broth?

These spices include star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. My dad’s secret spice blend also includes a couple other spices like white pepper and licorice for that super flavorful pho.

Click for recipe!

Spring Rolls, aka Vietnamese Gỏi Cuốn, are filled with fresh vegetables and herbs alongside a protein (often shrimp & pork, buttered beef or baked salmon).

Instead of baked salmon, I'm using sushi grade Copper River Salmon and flame torching it. For the filling I'm doing all the traditional stuffings including lettuce, thin rice vermicelli noodles, cilantro, carrots, and some scallions. Click to view recipe!

If you go to a Asian, Vietnamese or Chinese restaurant (especially dumpling joints like Vanessa’s Dumplings in New York City), you’ll sometimes see a hot sauce bottle (sometimes in Huy Fong Sriracha bottles) on the tables but they’re much thinner in viscosity than what you buy at the store. At first glance you might ask are these watered down with water?

If you notice that it’s more like a Cholula consistency than the garlicky and pasty sriracha we’re used to than it’s likely cut with something but it’s not water, it’s something else that gives it a nice zip and tang! Read on to learn how to make this yummy staple!

What a perfect winter stew for the season. Bo kho is a delicious Vietnamese stew flavored with ginger, lemongrass and star anise!

Have you ever tried Vietnamese chicken infused with lemongrass?

This Vietnamese lemongrass chicken is a super popular pan-fried chicken recipe that's surprisingly super easy to make.

Vietnamese Soy Sauce Eggs. If you love Mayak eggs or ramen eggs, you’ll love these!

Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.

Cà Ri Gà is a Vietnamese chicken curry that's super flavorful and oh so comforting. The chicken curry is seasoned with coconut milk, lemongrass and Vietnamese Madras curry powder which gives it that signature Vietnamese curry flavor.

New England lobster rolls are loaded with sweet cooked lobster meat, a little mayo and finely chopped celery or fresh herbs.

Grab yourself a lobster, some toasted New England-style rolls and let's make some authentic Maine lobster rolls! These are super easy to make, you just need a couple tablespoons of mayo for about 1 pound of lobster meat, some lemon juice, some finely chopped celery for a little extra crunch and just salt and pepper for seasoning!