A vegan version of a traditional Thai dish that goes hard on flavors.

Cool off this summer with a refreshing, no-frills watermelon slush

A quick and easy way to prepare a spiced-packed okra dish without making it mushy.

Typically, orange chicken (or veg alternative) requires flour and/or cornstarch so you get that saucy-crunch combo. I skirted around that technique by roasting the cauliflower, which is already crunchy by itself, and boiling the sauce down so it thickens on its own. I highly recommend making this dish this way, especially if you're trying to reduce starches in your meal plan that aren't whole grains.

Happy Cinco de Mayo! Pair those margs with these nutrient-dense nachos.*

Influenced by French cuisine, bò lúc lắc (or Vietnamese Shaking Beef) is a common dish in Vietnam, that is easily assembled and perfect for a hot day.

Y'all know I work to reduce food waste in my cooking, which is why this 'pesto' sauce is made with carrot tops (leaves + stems) instead of the traditional basil.

This Cambodian hot and sour soup consists of a tantalizing flavor combination: tartness from the tamarind, sweetness from the pineapple, heat from the chilies, savoriness from the fish and a one-of-a-kind fragrance from the wild lime leaves.

It’s almost here!! If you still don’t know what to make for the holiday, don’t worry - it’s a 15-day long event, so you gots time. Here are some of my favorite LNY foods to make for the big day(s?).

Amok Trey is my ultimate favorite Cambodian dish! Each bite is packed with flavors that bring your taste buds to the depths of Southeast Asia.

Lo bak go (萝卜糕) is a traditional dim sum dish. Unlike your typical "cake," lo bak go is filled with savory ingredients and held together with a batter made of rice flour.

汤圆 translates directly to "soup ball," and is a classic Chinese dessert comprising of chewy glutinous rice balls served in a ginger syrup.

This isn’t your typical creamed Swiss chard because I like to be able to bite into the stems that carry a nice sweetness to them. If you prefer it to be really stewed and creamy, feel free to cut up your vegetables way smaller so that the end product is more of dip consistency.

As with all my fried rice dishes, this one was made on the fly using whatever I could find in the fridge. So that includes: oyster shrooms, basil, and Lao Gan Ma chili crisp ofc. This recipe uses leftover turmeric rice, but you could totally start with a base of plain leftover rice.

The crabmeat-like texture of Lion's Mane makes it a great substitute for actual crab in TONS of dishes.

Lo Hon Jai (罗汉斋) is a traditional Chinese dish made with loads of plant ingredients, sauces, and seasonings, and is commonly served during the Chinese New Year. Traditionally, this dish contains 18 plant ingredients to represent the 18 Arhats of Buddhism. However, the recipe varies greatly across different families, cultures, and regions.

Add a kick to your next game-day bean dip using a nice spoonful of chili crisp oil.

#tbt to the days when we could go to dim sum in a bustling hall and salivate at all the goodies rolled around in carts until they arrived at our table. LUCKILY making your own sticky fried rice isn’t as hard as it may seem! You could dump everything into a rice/pressure cooker OR whip it up on the stove top for a deeper flavor.

This recipe is a little different in that I like to just cook everything at once while japchae is traditionally a combination of individually prepared ingredients. Instead of doing that, I sort of layer the ingredients into one skillet and combine the flavors that way.