Fun with kitchen chemistry – make lavender lemonade and watch it turn pink!

Passion fruit mochi. If you can stir, you can make this.

Blackened salmon sandwich with arugula and aioli.

Wining, dining, and hiking in California.

Chocolate gingerbread cookies with chocolate chunks and bits of crystallized ginger. Soft, chewy, spicy, and rich.

Roast pork belly on fresh spring English pea purée.

Butterscotch pudding with milk chocolate pudding and whipped cream.

Vietnamese bun bo xao (beef noodle salad) is chock full of flavor and fresh vegetables. I feel like superwoman when I have a bowl of this!

Almond jello made with agar agar and served with fresh fruit and canned lychees.

Tequila-lime halibut tacos.

A colorful Thai shrimp salad with lemongrass, cilantro, and mint!

Chocolate mochi cake – make it fluffy and spongy or dense and chewy. They’re both fantastic!

Passion fruit iced tea – like an Arnold Palmer, but with passion fruit juice instead of lemonade!

Thai red curry with tofu and basil.

Homemade marshmallows, s’mores, and a giveaway.

Things you pick up at (sushi) bars: how to cut perfect slices of avocado.

My version of the California roll burger.

Healthy, crunchy roasted chickpeas flavored with Moroccan spice.

Hunan tofu. A dish of deep fried tender tofu simmered in a savory and spicy sauce.