Thai Glass Noodle Salad – light, refreshing and easy, best served cold.

Spanish Chicken with Chorizo and Potatoes, a tray of citrusy roast you can put together with one eye closed.

Summer berries ice cream. Tartness from the blackberries and raspberries, sweetness from the blueberries. Perfection in a scoop!

Hakka Tofu Sung (Salted Fish Tofu with Minced Meat, 客家豆腐鬆), a recipe from my mother’s traditional home cooked bean curd goodness.

Gourmet magazine’s Double Chocolate Layer Cake in cupcake form plus a new and improved blueberry Swiss meringue buttercream recipe.

Mutton Peratal (Dry Goat Curry), a South Indian dish promising loads of flavor and a bit of a punch.

Magnolia Bakery’s famous vanilla cupcakes. Moist, fluffy and full of flavor – the best vanilla cake ever.

Cantonese Savory Glutinous Rice Dumplings / Zongzi (粽子), my first attempt to wrap these traditional rice dumplings.

XO sauce – the mother of all Chinese sauces. Although luxurious, chances are you already have all the ingredients to make it at home!

In accordance with the Dragon Boat Festival, I learned how to wrap these glutinous rice dumplings (zongzi 粽子/肉粽) in Hong Kong.

With the mercury rising along the Equator, we churned some Dark Chocolate Ice Cream, adapted from David Lebovitz’s The Perfect Scoop.

Red Velvet Cake with Valrhona cocoa and Mascarpone Cream Cheese Frosting.

Cod Teriyaki with Ginger Scallion Noodles – a little bit Momofuku and an authentic teriyaki sauce from Marc Matsumoto.

Tomato and Marjoram Roast Chicken

Chocolate Chiffon Cake – for those moments when you want chocolate and more than a slice of cake.

Juicy Mongolian lamb dumplings (xiaolongbao, 小籠包) from Mongkok’s Little Sheep, Hong Kong.