There are few emotions that I don't know how to process into words, leaving me utterly speechless. I'll share two of them with you today, one of them is loss of life - my friend Jennifer Perillo lost her husband in a sudden heart attack. The other emotion, the...
Did you know teriyaki sauce is made of only 3 ingredients? You could always add more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. In addition to the...
I want you to meet a friend of mine, Aarti -- though you've probably have seen her mesmerizingly happy smile on the Food Network already as she was the winner of The Next Food Network Star last year! Aarti and I used to create cooking videos together with...
A boozy salad!? Welll, yes (bloody mary!) and no (there's no alcohol). Though I'm sure those who want a real boozy salad would find a way to insert a little vodka into this Flank Steak with Bloody Mary Tomato Salad recipe -- or just swing back a shot as an apertif --...
I'm currently in a room with 3,500 other women (mostly) bloggers - at the BlogHer conference in San Diego. You can imagine all the tweeting, facebooking, blogging and hugging that's going on here. If you're internet access speed at home is a little slow, blame it on...
I've had the Simply Zov Cookbook: Rustic Classics with a Mediterranean Twist for the past couple of months, right here on my desk, simply because I can't bear to retire it the bookshelf. We've made 3 of the recipes so far, and all 3 have become part of our regular...
Okay, I'll give you just one warning, so listen good. This isn't a typical Steamy Kitchen post. There are not pretty photos, no recipe and actually I didn't even do any of the cooking. This is a post about a pork roast, beginning to end. Hint: before it becomes pork,...
When I first started food blogging 4 years ago (wow, has it been that long already!?) many of us bloggers looked to slick, glossy magazines like Gourmet, Bon Appetit and Food and Wine for recipe inspiration and to get lost in the glamorous and exotic food stories....
Another installment of food on a stick, thanks to inspiration from buddies Matt & Adam and their book titled...uh...On a Stick...which is always more fun to eat than food on a fork. Plus you get to play sword fight with the sticks after you eat (you do that too,...
We've been kabob happy lately, and it's all because of this man: click on photos to see where we were! and this man: My kids want to be Adam when they grow up. These two men wrote this book: Get this book! I know you'll love it! Chicken and Waffles on a Stick? hells...
I'm not normally into cute food. I'd rather have my food look delicious and say, "Eat. Me. Now." Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?! ...
We splurge on filet mignon a few times a year, it’s the most expensive cut of steak because it’s incredibly tender and you can only get about 9 filets per cow. Instead of buying the filet mignon piece by piece, we always get the entire tenderloin and spend the time to...
A couple of months ago, I asked Julie of The Little Kitchen for recipes involving coffee and she responded with a very enthusiastic, "YOU MUST MAKE THESE CUPCAKES!" As if her insistence wasn't enough to convince me, her recipe was titled, "Best Homemade...
*waving hello!* Hey guys! I'm still in the middle of getting the new house ready and packing boxes in our old house. We're almost done painting every single wall, baseboard and ceiling trays. Three more days until the big move! I'll post some photos later today. Lots...
When I think of a summer slaw to go with the barbeque, I want something light, tangy, cold and crunchy. Traditional coleslaw just doesn't do it - its heavy mayonnaise dressing really weighs down the vegetables. Instead of a mayo-based dressing, my Asian slaw is made...
Jaden is knee deep in paint, tiles and packing boxes today, so she asked us to step in and tell you guys about this amazing tomato and watermelon salad. Today, we are introducing Zov Karamardian from the internationally acclaimed restaurant Zov's. Jaden had the chance...
I’ve been fortunate in my life to meet some of the greatest people who have influenced food in a major way, from television chefs like Martin Yan to cooking greats like Jacques Pepin. But the person who I’ve enjoyed meeting the most is Marcella Hazan, who happens to...
For our family, if there ever was a PERFECT cut of steak, it would be the bad-boy Porterhouse steak. It's big. It's massive. One giant hunk will feed our family of four. But before I get into our love for Porterhouse (because I'll get carried away and will forget...
I. LOVE. KIMCHI. I love it on rice, in tacos (and just for the record, I did this before Kogi even!), I love it with seaweed, rice and spam (okay, don't roll your eyes....it's GOOD!), in soups (Kimchi Jigae) and to spice up midnight instant noodles. But I've never...
This classic Bouillabaisse recipe is packed with flavor! The combination of herb, spice, orange peel, and fennel is divine. The saffron, gives the soup its deep golden color. You have to give it a try, it's delicious! Why this Bouillabaisse Recipe is so Good A...
