I'm all about some fusion.  Korean bbq pizza anyone?  How about some gochujang shrimp tacos?  Kimchi &

When I think of green, I think of that fun time I had eating green eggs and ham on Dr. Seuss day in grade scho

When I was little, Easter would often times find me with chocolate stains on my pastel dress, ribbons untied a

Bursting with fresh spinach and basil, there's nutty "butteriness" from the toasted walnuts and parmigiano-reg

When we were itty bitty, Mama would put something on your plate and you knew not to gripe or pout and stomp. 

Pomegranate arils always remind me of rubies and the fact that they're edible is just a plus in my book.  Tho

I woke up to a thick layer of ice glazed over my windshield so you'd better believe that after I got all the n

If you like green tea ice cream and mochi rice cakes, this is the recipe for you.  The textural combination o

As I write this, I'm in bed nibbling on my third piece of white chocolate fudge.  Lately, I've taken to hoard

One of the yummiest memories I brought back with me from my road trip to Canada were these oh-so-crispy potato

Does anyone else miss Mr. Rogers?  He taught me so many valuable lessons as a kid.  None of that high-fructo

I rave about soup because it's merely broth with a jumble of this and that but somehow, when you're bundled up

You guys made 2012 amazing, so what's my new years resolution?  To spend more time with you guys, of course!

Surviving the end of the world is delicious!  Even if the world didn't end, there's lots of excitement brewin

Maya Angelou says she knows why the caged bird sings.  Does she know why The Squishy Monster stores away food

For me, every food has a bit of nostalgia tied to it.  Caramel macchiatos instantly take me back to high scho

I finally felt like a human being today and so today, we reserved the entire day for us. We spent the morning

Guy drives up in his sleek blue Mercedes and flashes me his best smug, high fructose corn syrup smile.  Sorr

This will be the only sweet surprise that I will publicly be sharing in step with my "anonymous giving" but I

Q: What is Gochujang? A: Fermented red chili paste used for everything from Bibimbap to Meuntang or Pizza...(a

This soup delivers heat in two ways.  First, it's hot and bubbly and then, it's red and spicy (but not so muc

So, it's fast approaching 3:30 am, and what am I doing?  Sitting in bed, attracting ants (probably) with a co

I often get asked, what's your favorite ingredient?  That's a toughie.  I'm partial to automatically (and mo

Since I can no longer go trick or treating, this was my version of festive October fun.  I always had homemad

That's what she said... No really, that is what my girlfriend said ;) As we sat enjoying our silly, frivolous

If just on this blog, I've expressed my affinity for pumpkin {everything} similarly, I'm equally in love with

I realize that this is a crazy long list but cut out your processed foods and junk foods and you're pretty muc

Have you ever had a piece of tough and flavorless chicken or pork?  Is there anything worse? Sure, I could th

For me, September means my birthday, kids going back to school, and the transition into my favorite season, Au

Galbi is my favorite type of Korean barbecue.  I think it's something primal about enjoying meat off the bone

Everyone always asks me what inspires me to make the dishes that I do.  Well to be frank often times, it's wh

The first of August always marks Mama's birthday (that is, if you conveniently ignore the fact that technicall

Anxiety and depression is something that I struggle with everyday but it's been bearing its weight on me prett

Your wallet + your veggie friends will love you! I don't know about you, but in my house, I go through eggs an

Bob Ross was quoted in saying "...just 'smoosh' it in there. It's not a real word, but people seem to know wha

As most (not all) distinguished gentlemen of a certain age, daddy likes what he likes.  He bites into raw oni