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Sweet and Sour Chicken with Cherries

Growing up in Nebraska, the closest family was nearly 8,000 miles away in Hong Kong and so our “family” was made of neighbors and co-workers of my Dad at the city utility offices. On the weekends, the adults would play cards, mah-jong (my parents taught everyone!) and have grand potlucks. We spent many weekends with one of Dad’s co-workers, Walt …

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Spiralizer Comparison

My new obsession: vegetable spiralizers! My friend Cheri from The Watering Mouth introduced me to this amazing recipe for Zucchini Pasta with Creamy Avocado Sauce and ever since we’ve been pulling out all my different spiralizers that I’ve collected and we’ve finally done a really thorough comparison. You can get a great idea of what they all do and which …

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Grilled Shrimp with Cantaloupe Lime Salsa

I’m a horrible grocery shopper. I’m compulsive, obsessive and spontaneous all packed into one short human form, pushing a shopping cart. In short, I’m every advertiser’s dream. Grocery shopping and farmer’s markets are my absolute favorite activities (next to petting yarn and fabric, as an avid knitter and new quilter). Some of my most creative time is walking back and …

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How we edit food photos

Hello my friends! This year, I’ve had so many food bloggers ask me how we process and organize all of the tens of thousands of photos and videos on Steamy Kitchen. I thought I’d create a little video on our workflow with my friend and Steamy Kitchen assistant, Cheri Alberts of The Watering Mouth. I’m lucky to have someone so …

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Food Blog Forum Orlando

Every year, we keep out-doing ourselves when creating Food Blog Forum events. It’s a great thing (I’m not complaining), but one of these days, there will be no way to “wow” food bloggers unless we host the event on a cruise ship to the Caribbean. Hmmm…..maybe…one day. What Todd, Diane, Scott and I love most about FBF is that the …

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How to Make Curly Green Onion Garnish

How many times have you just pushed aside that little sprig of herb garnish the chef throws on? The garnish provides a little flair and color to a dish (and if I’m paying $24 for an entree, it better have flair). Thrifty Asians know better than to just flick off the garnish, we eat it! Carrot cut with Japanese vegetable …