ALL RECIPES
I pickle all sorts of veggies regularly, which go perfectly with a lot of my heavier and richer dishes. This winter veggie pickle recipe is super simple and mellows out the bite and spice of radishes without diluting their natural flavor completely.
My first vegetarian Heritage recipe! These egg & chive dumplings are perfect to enjoy for breakfast or if you’re just craving a lighter dumpling (vs. traditional meat and veggie dumplings).
My flagship sweet & spicy fried chicken sando
Drunken Noodles (Pad See Mao), a spicy Thai noodle dish, is one of my favorites. This is also my first Heritage recipe that I helped document for another Person-of-Color and friend.
I have such fond and vivid memories of my mom making dumplings as a kid. She would spend HOURS — sometimes even all afternoon — mixing, kneading, and 包-ing (#Chinglish for “wrapping,” there’s not an English word that really conveys the same meaning) trays and trays of dumplings.
It’s difficult to think of Norway and not think of smoked or cured fish, especially salmon. Due to the harsh Norwegian winters, they employ a lot of curing, fermentation, etc. to preserve food in preparation; “grav” means “dig” and “lax” means salmon.
Dan Dan Noodles is one of my favorite noodle dishes to make. It's creamy, spicy, flavorful, and pretty easy to adjust the flavors to your preferences.
Here’s another easy-ish cocktail you can make at home if you don't have any fancy gear or ingredients!
Even though you need to make the simple syrup beforehand, this drink is perfect for parties since the beautiful pink hue, which comes from a simple syrup infused with dragon fruit (aka pitaya), looks super freaking cool PLUS you’re already making a batch of simple syrup — easy to halve, double, triple, etc!
This cocktail recipe was actually one of the first ones I documented during quarantine in 2020. It reminds me of park and beach hangs, biking through the streets of an empty Times Square and Chinatown, and chilling on the stoop — some of the few pleasant memories from lockdown when NYC felt like theme park.
The earthy, grassy notes of matcha paired with the floral, citrusy flavors of yuzu and the hint of sweetness from honey is an amazing combination! I like this cocktail because it’s so versatile — you can make this with alcohol, without alcohol, as a single cocktail, as a large format cocktail...it goes on and on.
This cocktail is an easy variation on the normally gin-based Aviation cocktail, using mezcal instead of gin as the base.
The name “Aviato” is a joke referring to the TV show, Silicon Valley.
The Forget Me Now is is a custom egg white cocktail recipe I made for 3 of my friends. It includes blood orange, bourbon, peated Scotch, rosemary, and honey 🍯
The name of the cocktail is a business school inside joke (this friend group is called The Forgetting Team) combined with an Arrested Development joke — a show we love!
The “hers” from “his & hers” custom cocktails I made for two friends! Like the I Hate Missouri, this cocktail features pineapple, citrus, and mezcal as requested by the couple; it also includes egg white, amaro, and is garnished with Hawaiian black lava salt (fine grain).
This mezcal based cocktail features a balance of spices, tropical flavors, and egg white to round it all out! This is also my first cocktail featuring Electricdust (as the garnish).
This spicy mezcal margarita is one of the custom cocktails I made for a friend for Christmas this year! His request was for a spicy drink with mezcal, pineapple, and lime and I gave him the I Hate Missouri — I think the inside joke for the cocktail name is better left unexplained lol.
Fresh chopped chilis, EVOO, and citrus make this Scallop Crudo the perfect summer treat. Featuring cute, sweet, and responsibly raised Peruvian scallops from https://seatopia.fish/
This is my “cheating” Peking duck recipe that only uses duck breast instead of the whole bird. Normally Peking Duck requires a lot of specialized equipment that I don’t have, won’t ever have, and/or can’t fit into an apartment. While I don’t condone the dilution of traditional methods, this recipe was born out of sheer desperation during college and then shared during COVID-19 quarantine.
The flavor combination of pork, gochujang (sweet & a tiny bit spicy), kimchi (tangy), and sesame oil (umami) make these dumplings super juicy and delicious!
The Victoria Sponge Cake was one of Queen Victoria’s favorite sweets and we can credit her for making afternoon tea with sweets and formal affair.
Spicy BBQ’ed pork belly on tacos…need I say more?
Roseberry Jam is a beautiful jam made with raspberries and/or strawberries and lightly scented with rosewater for a fragrant and floral twist.
Panna Cotta is a delicate and creamy Italian dessert, directly translating to “cooked cream”. My “accidentally vegan” version is light and simple with just coconut milk, a little vanilla, and a sprinkle of sugar. Paired with the black sugar syrup it tastes a little like a Tiger Sugar / milk tea dessert.
A copycat recipe of the Shake Shack x Dominique Ansel collab! A light and fluffy egg patty, coated and fried with panko, sandwiched between Japanese milk bread.
Fiskesuppe is a Norwegian fish stew that is 1000 x’s better than a traditional clam chowder.
The earthy, grassy notes of matcha paired with the floral, citrusy flavors of yuzu and the hint of sweetness from honey is an amazing combination! I like this cocktail because it’s so versatile — you can make this with alcohol, without alcohol, as a single cocktail, as a large format cocktail...it goes on and on.
This iced matcha latte uses my Roseberry Jam to add delicious berry and light rose flavors!
This iced matcha latte has delicious taro flavors and the beautiful purple color comes from the superfood, maqui berries!
I’m so excited to share this fish dumpling recipe! This is the first of two fish dumpling recipes my mom and I love making, and this one is made with green beans. Enjoy with black vinegar and/or Szechuan chili crisp~