Quick and easy. Tomatoes, loads of basil, a nice burrata, drizzle with olive oil and balsamic glaze.
JoinedSeptember 16, 2020
Articles120
My all time favorite desert, what I always order at the restaurant in France. One day I decided to just make it. And its not so hard.
I like to throw the kitchin sink at my Ramen! Just kidding, but adding some chorizo and charred bok choy to a homemade miso and shiitake broth was one of these cooking with whats left in the fridge that ended up on repeat.
Fresh summer noodle salad with juicy shrimps, pickled carrots, lots of cilantro and jalapeño.
When we do family barbecues we don't mess around. Making Bún chả Hanoi Cha for 30 people is no big deal, since we all get to prepare it together.
I like to add all kind of stuff in my ramen. Here's a new spin with salmon, potatoes and arugula.
A Bloody Mary with wasabi peas for that perfect after work lift. For the truffle fans, try these insane black truffle potato chips too with a glass of wine.
This is power food, farm fresh carrots and aspargus take flight combined with a raw walnut miso dressing.
These type of artichokes don't come around often here in the States. But if you can get your hands on some, its worth it. A specialty from Nice and delicacy, we eat them raw and mix them in a salad.
Late Spring, I start to have my acai bowl cravings. There isn't anything more satisfying for breakfast when it gets hot than this blissful mixture of fruits topped with granola.
This is a friend's family vegetarian lasagna recipe that I slightly adapted. Its cheesy and heavenly.
A spin on the classic french dish coq au vin with white instead of red wine. I find that it is a bit lighter yet still delicious.
