There’s something mesmerizing about watching a perfectly clear sugar syrup transform into a glass-like shell around ripe strawberries. The first time I witnessed tanghulu being made was on a chilly evening in Beijing’s Wangfujing Street, where vendors skillfully dipped skewered hawthorn berries into bubbling syrup, creating treats that glistened like jewels under the market lights. … Lire plus
There’s something magical about gathering around the breakfast table with loved ones, especially when nourishing food brings everyone together. I learned this lesson early from my grandmother, who believed that starting the day right was a gift you give yourself. While smoothies weren’t part of her morning repertoire, I know she would have embraced these … Lire plus
There’s something magical about the humble beginnings of a truly spectacular meal. In my grandmother’s kitchen, she taught me that the most satisfying dishes often come from simple, quality ingredients transformed with a bit of culinary wisdom. This Cottage Cheese Flatbread Pizza is the perfect example – a modern interpretation that captures that homestyle touch … Lire plus
The first time I made charcoal lemonade in my restaurant’s experimental kitchen, the entire staff gathered around with expressions ranging from curiosity to outright skepticism. The striking obsidian color against the bright citrus aromatics created such a sensory contradiction that we couldn’t help but be intrigued. While activated charcoal has been used medicinally for centuries, … Lire plus
The humble cucumber has been a staple in my kitchen since my earliest days at the Culinary Institute. While most associate this crisp vegetable with quick salads or garnishes, Asian cuisine elevates it to star status in refreshing summer dishes. This no-cook cucumber noodle recipe traces its roots to traditional Chinese cold dishes like liang … Lire plus
There’s something almost magical about a cucumber salad. In my professional kitchens across New York and Paris, we’d often prepare elaborate cucumber preparations for fine dining service, but truthfully, the simplest versions always found their way to our staff meals. This viral cucumber salad with MSG and sesame brings me back to my early apprenticeship … Lire plus
There’s something deeply satisfying about the simplicity of Mediterranean cuisine. When I worked at a small seaside restaurant in Santorini years ago, I watched in awe as the owner’s grandmother transformed humble ingredients into something magical. Her bruschetta was different from the Italian versions I’d known—she added crumbled feta, a splash of lemon, and fresh … Lire plus
There’s something eternally charming about the simplicity of Italian cuisine. During my early days as a young chef in a small trattoria outside Naples, I watched in awe as Nonna Maria would arrange slices of sun-ripened tomatoes, milky mozzarella, and freshly plucked basil leaves on platters for the evening service. “La bandiera Italiana,” she’d say … Lire plus
There’s something almost magical about Korean Hwachae that brings me back to my first culinary adventure in Seoul. I was visiting a local family during the height of summer, when the matriarch brought out what looked like a hollowed watermelon filled with a colorful medley of fruits swimming in a pink liquid that sparkled in … Lire plus
The perfect sushi roll should be a balance of textures and flavors – crisp vegetables, creamy avocado, and perfectly seasoned rice. My journey with vegetarian sushi began years ago in a tiny Tokyo kitchen where my mentor, Chef Tanaka, showed me that the essence of great sushi isn’t fish, but rather the harmony of simple … Lire plus