Oink! Oink! This is probably my most favorite Good Bite video of all time - Elise, Ruhlman and I had a great time talking about one of our favorite subjects ever... And for the recipes and videos: my Pork Ragu over Pasta, Ruhlman's Grilled Pulled Pork with Chipotle...
Snappy green beans meets shallots sauteed in nutty browned butter and toasted hazelnuts....recipe over at Steamy Kitchen on TLC!
If you are not up to making pumpkin pie (me) these little treats are perfect. Bite sized, filled with pumpkin puree, cream cheese and pumpkin spices- like clove, nutmeg and cinnamon. Fry 'em up and an instant dessert that even the kids will love. Oh, and serve them...
How to dry age steaks at home What you'll learn: How to dry-age steaks at home, with results just like expensive restaurants Use inexpensive vacuum bags designed just for dry aging beef, use your own vacuum sealer Honest review of the UMAi Dry Aged Artisan Steak Kit...
I feel like that commercial for Beggin' Strips... baconbaconbaconbacon...BACON! It's a recipe I've adapted from Marcus Samuelsson's brand new book, New American Table....recipe for Pasta, Bacon and Peas. Pasta, Bacon and Peas Recipe 1 pound dry pasta1 tablespoon olive...
This is one of those perfect perfect fall-winter recipes that you must make for Thanksgiving. Because it's super-simple. If you've never made gnocchi before, please trust me that it's easier than you think... please don't be intimidated by the "gn"! Two throaty...
Snickertini. Peppermint Pattini. Starburst Martini. Almond Joy Martini. See this sexy woman right here? (my husband saw this photo and said, "cocktails? what cocktails?!") This is Jessie Jane Lee, a very talented bartender who helped me mix, taste test some fantastic...
I know there are certain foods that I really shouldn't mess with, one of them being fried chicken. And after all these years of cooking, last week was the very first time that I made real buttermilk fried chicken without tinkering, gourmetizing or ethnic-tizin' with...
My husband, Scott, is a big French onion soup fan, ordering it whenever possible when we're eating out. For me, though, the traditional French version is just a little too rich, too heavy for my tastes. All this time, I thought what Scott liked about the soup was its...
One of my favorite cooking shows of all time is the original Iron Chef. No, not the modern version that plays over and over on Food Network right now, but the one taped in Japan with the silly English dubbing that always cracks me up. The episode that I drooled most...
The world has gone bacon crazy, and unfortunately it has nothing to do with the food item actually made from pork belly. I'm talking about products sold in tubes, squeeze bottles, jars, cans and tablets, all flashing the word "Bacon!" as it's only selling point and...
Here's my latest video from Good Bite - a roundtable with friends Matt Armendariz and Julie Van Rosendaal and we talk about S-S-S-SOUP! I'm a lazy souper. Well, let me rephrase that. I'm a forgetful and highly distractable gal and anything that sits on the stovetop...
What you'll learn: How to fold Chinese dumplings like a pro The importance of pushing extra air out of dumplings How to properly cook Chinese dumplings My mom is a Chinese dumpling wrapping queen. She can mix up a batch of filling ingredients and fold them into...
I know you know my friend Ree Drummond, The Pioneer Woman, right? Of course you know her! Ree one of my fav bloggers - she's just as genuine, funny and gracious in person as she is on the blog. I've even spooned with her. I can't believe that I haven't mentioned Ree's...
Lobster is one of those foods that are too damn expensive. Where I live, a lobster is around $18.99 per pound, which is ridiculous for the amount of food you actually get from a single lobster! However, if you're calculating cost based on how LONG it takes to eat and...
What you'll learn: The competitive sport of eating dim sum 🙂 How to prepare T.C Choy's Asian Bistro's Fresh Pear and Shrimp Stir Fry Recipe Every time I'm back in Hong Kong, I head straight for a good dim sum restaurant. If you haven't had dim sum before, it's...
See all these happy people? That's because it's a photo of food bloggers on a beach at Club Med, shot taken by my friend Morgan on Matt's camera, posed and positioned by Diane (I didn't want you to think that we did the whole timer thingy and then ran and posed...
So, lets talk about Uni, or sea urchin. Thank goodness for my friend, Casson Trenor, author of Sustainable Sushi and an activist with Greenpeace. Through his book and through the Monterey Aquarium iPhone app, I can usually navigate through a sushi menu pretty well and...
I've never been a fan of scones until I met Kathy, the owner of a cooking school that I used to teach at. One afternoon, I walked in with my arms full of ingredients to prepare for a cooking class that I was teaching later that evening. Just as I was putting...
I’m a firm believer that if you want to learn something, find a pro and ask them to teach you. Of course, you’ve got to find a nice pro who’s willing to share. For eight years now, I wanted to learn how to make a savory breakfast-y cheese soufflé, but never really...
I'm Jaden Rae, a TV chef, cookbook author, recipe developer, and the creative force behind Steamy Kitchen, a 19-year food blog focused on Asian cuisine and mindful living. Steamy Kitchen has been featured on The List, the Today Show, Oprah.com, Martha Stewart Living Radio & more.
If you're familiar with our Buddha Bowl recipes, you know how quick, cheap, easy and healthy they can be! They make for great lunches and you can even incorporate leftovers in new and innovative ways, allowing you to save time and money. But let's face it, sometimes...
Prices are sky-high these days and it seems our money just doesn't go as far as it once did. It's no wonder so many of us are looking for ways to cut costs. One would think a person couldn't be consistently shocked at the register total EVERY time they visit the...
This Guinness Beef Stew is from the Official Guinness Cookbook – it’s the real deal!
Many cultures have a variation on beef stew, always made with ingredients on hand. The French use Burgundy wine to make beef bourguignon. In Hungary, paprika is introduced to the pot for goulash. Belgium has carbonnade la flamande made with Belgian ale. And Ireland has beef and Guinness stew, a hearty and wholesome dish that will keep you warm and comfortable no matter what the weather throws at you. This stew is a popular pub lunch, and you can travel the country trying different variations at every bar you visit. With meat, veg, potatoes, and Guinness, this is the very definition of a meal in a bowl.