Ever wonder how Chinese restaurants get their green beans tender without losing color? I’m sharing the secret in this week’s post

Kanpachi + Carpaccio=Kanpaccio

With a tender juicy hamburger and a mushroom pan gravy, it’s relatively easy to put together and ultra-satisfying!

Yakisoba is usually made on a giant steel griddle called a teppan (鉄板), but I’ve worked out a way to get that smoky teppan taste at home.

I love using a few ears to make Corn Potage. It’s a Japanese soup (by way of France), that’s rich, creamy and velvety smooth.

A delicious shredded chicken salad dressed with nutty sesame paste, fiery chili oil, and sweet and tangy black vinegar.

With cabbage,kale,& carrots,dressed in lemon&fennel vinaigrette,this slaw is the perfect side-salad your next decidedly unhealthy summer BBQ

Garlicky, sweet and savory, one bite of this Tocino (Filipino Bacon) and you’ll be hooked.

This Broccoli Cheese Soup is so flavorful and creamy; no one will guess it’s plant based.

With just 4 basic ingredients (hint, there’s no gelatin) this ultra-creamy Panna Cotta melts in your mouth like butter.

I used a creamy green pea pesto and a spring garden of veggies and flowers for my updated take on Pasta Primavera (Spring Pasta).