Adding a little curry powder to this kroeung stir-fry gives us an extra layer of flavor for these otherwise neutral-tasting calabash gourd and mushrooms.

Yep, I’m dishing out another recipe involving one of my favorite flavors - KROEUNG! It goes extremely well with blank canvases like Chinese/Japanese eggplant.

Espinacas con garbanzos is a tapa traditionally served during the cooler months of southern Spain, though I make this year round because it's just so easy and flavorful.

Ever had guac with garlic scapes? Because that's the only way I want to have guac from here on out!!

King oyster mushrooms are pretty much a staple fungi in our apartment. Its texture makes it extremely versatile for soups & stews, stir-fry dishes, grilling, etc.

A typical aioli consists of garlic and mayonnaise ingredients like lemon juice, egg yolk, and olive oil. I decided to make a vegan version by using avocado as our fat and protein, instead of egg yolks. Not only is the resulting aioli pretty and green, but it’s also super creamy and guilt-free!

Sukju namul is a refreshing and popular Korean side dish that helps to mellow out the kicks we usually get from the spicy dishes I make.

Eggplant is a great veggie vessel that absorbs flavor readily, so it pairs perfectly with a chives that carry a strong, fragrant flavor.

Don’t underestimate how much heat this spicy eggplant stir-fry packs. I would advise you to go light on the Cheongyang chili peppers to lessen the burn.

A vegan, red curry where the star is a creamy butternut squash, elevated by mushrooms and spinach.

This spicy cucumber salad is one of my favorite banchan dishes and it’s SO easy to whip up!

Soondubu jjigae is a Korean silken tofu stew packed with heat and flavor, typically served with rice.

Not your average chip, and boy does it taste YUMMY!

Chutneys seem like they'd be easy to make, but getting right may not be as simple as you might think. The balance of spices with fresh herbs needs to be just right, otherwise, a slight imbalance may throw the taste of the whole thing off.

How can you not like this pink soup?! Radishes have a crisp spice that shines beautifully in this creamy soup. It’s wonderfully refreshing for the season since it can be served either hot or chilled.

Pandan leaves hold a wonderfully delicate flavor that I can only describe as a crossover between vanilla and coconut. It is extremely popular in southeast Asian desserts and making the extract is not difficult at all.

While light and simple, this dish contains a good deal of heat, soothed by refreshing bites of zucchini squash.

Time to bust out that immersion blender for this easy peasy celery soup.

You can combine things like mushroom stems, kale stems, carrot tops, onion butts, and celery bits, all together in a pot to make a delicious vegetable stock. You don’t even have to add any spices because the natural properties of vegetables carry out a light yet savory profile.

Frittatas are a great way to incorporate healthy fats, protein, and vegetables all in one dish. Unlike your traditional frittata, this one is way more loaded with kale and mushrooms than eggs.