There’s something magical about walking into a Japanese izakaya and ordering a bowl of edamame that arrives glistening with garlic butter and dusted with fiery togarashi. The first time I experienced this elevated version of edamame, I was hooked—it was so much more exciting than…
This one’s for anyone who wants to impress with authentic Sichuan cooking. No shortcuts, no “ground beef drowned in random spices.” This dish is as authentic as it gets. The kind of mapo tofu where someone takes one bite, looks at you, and says “hěn…
Here’s the thing about ramen eggs: the first thing anyone checks when you serve them is how properly that egg is cooked. You can nail the broth, get the noodles perfect, do everything else right, but if you mess up the egg, they know. And…
Here’s what’s almost laughable about this dish: it’s so easy to make, yet it tastes like restaurant-quality ramen. The kind that would normally take hours of simmering bones and building layers of flavor. But with spicy miso paste doing all the heavy lifting, you barely…
Let me tell you about this kimchi jeon recipe I learned from watching Esther Choi, the celebrity chef who makes Korean food feel approachable and exciting. If you’re trying to impress someone who loves Korean culture, this is your move. The sizzle when it hits…
I first discovered Vietnamese fish sauce wings at a bustling street food market in Hanoi, and I was instantly hooked by the perfect balance of sweet, salty, and umami flavors with that incredible caramelized glaze. These wings are nothing like your typical buffalo or BBQ…
The first time I had authentic karaage was at a tiny izakaya in Tokyo’s Shibuya district, and I was blown away by how incredibly crispy yet juicy it was. After years of experimenting in my own kitchen, I’ve finally cracked the code to achieving that…
I’ll never forget the first time I tasted a maple-miso dessert at a tiny izakaya in Toronto’s west end. The chef had created this incredible balance of sweet and savory that completely changed how I thought about pie. That experience inspired me to create this…
I discovered pickled red onions by accident at a taco place in Mile End. The guy behind the counter piled these bright pink onions on my carnitas tacos, and I remember thinking they looked too pretty to be that good. One bite changed everything. They…
Growing up with a Vietnamese mom in Montreal meant our fridge always had a jar of these pickled vegetables. My mom would make a huge batch every Sunday, and by Wednesday it would be half gone because I’d sneak spoonfuls straight from the jar. When…
