To gear up for Hawai’i: macadamia shortbread cookies. Shaka, sistah.

Simple, wholesome greens: stir-fried baby bok choy. Also, take your food photography skills to the next level with the Food and Light workshop.

Cheesecake in a jar! BUT WAIT, THERE’S MORE – with *luscious and velvety* blackberry curd.

Sour cream lemon pound cake. Feels like spring!

These baked kale chips are all the rage for a good reason – they’re awesome!

My favorite Chinese fried rice recipe – comfort food.

Pan-seared filet mignon with chanterelle mushrooms on a bed of creamy polenta.

Go pickle crazy with these sweet, tart, and spicy Vietnamese pickled green mangoes.

It’s time for green food. I’m thinking lime sorbet!

Maryland crabcakes from scratch, like the ones I grew up eating.

An incredibly simple, yet elegant silky smooth savory steamed Chinese crabmeat egg custard to wow your friends and befuddle your enemies!

Exploring other Asian flavors I never grew up with: pandan ice cream!

Bring on the awesome: carne adovada quesadillas.

Similar to a tamale, Chinese pork belly zong zi is made with rice and wrapped in bamboo leaves. One of my go to comfort foods!

There’s a new pizza joint in Boulder and I am all over this one.

You can love this pistachio crème brûlée every day, not just Valentine’s Day.

Matcha bubble tea slushie at home AND the 2011 Food and Light food photography workshop.

Quinoa with sautéed mushrooms and kale served with pan-seared cod.

Happy Chinese New Year! Start off with something sweet, like this taro tapioca soup.