"Duck is so difficult to roast badly that all experienced cooks seem to claim their procedure is the best," according to Mark Bittman over at NYT Cooking. It follows, then, that this recipe is the best, too.

During my summer holiday I discovered a really amazing dish from one of my taiwanese recipe book. This dish contained some typical Taiwanese seasoning but elevate with french touch by rosemary. I was a little spectacle while I read the ingredients, nevertheless I checked my fridge and my mini herbal

As Taiwanese I should love eating sandwich, however since I moved to the Netherlands so many years ago, I got used to live without it, because when we Taiwanese eat sandwich, it comes with some certain standards which the local dutch bakery or café obvious can't live up to. I

Its dragon boat festival (端午節) again, this traditional rice ball i made every year, but i forgot to how to make it every year as well. and i always have to make a call to my mom for help, asking for the instruction for this Su Family classic cuisine. This

We first had this dish in San Diego, at Haven pizzeria in Kensington. We went back plenty of times, for the pizza and this dish. Here's the recipe for Jaron's version.

If you think Chinese Beijing Duck is absolutely a world-renowned dish, then I would say we Taiwanese make this dish legendary.  😆 Why would I say this ? Because I re-discover this dish from my childhood while my Mom made this super tasty food while I back in Taiwan. I remember this

這些天不知道為什麼,腦子里老是想到這道我好喜歡的希臘料理＿Dolmas_葡萄葉包飯,趁著這週比較有空擋,就花了個下午都在包葡萄葉粽子,另外也實驗一下,若是沒把他們一個個包起來,用飯鍋直接煮,味道會不會也一樣？答案是...會耶！(可以像吃韓國海苔飯捲一樣,把葡萄葉洗好放旁邊,要吃的時候徒手把飯包著吃..味道是一樣的！) Dolmas 材料： 葡萄葉 Dill, 薄荷葉少許切碎,palsy少許切碎,蔥少許切碎,洋蔥一顆切碎,牛絞肉炒熟,鹽巴 ,胡椒,白米(先泡20分鐘),橄欖油少許-----全部攪拌一起,再用葡萄葉包起來即可。 ***快速免包版本,把混合香料米飯直接放電鍋,加水1:1,電鍋底層與表面鋪滿葡萄葉,按下煮飯鍵就好。 Tzatziki 醬 材料： 小黃瓜一條刨絲,去水,大蒜5-6瓣切細碎,檸檬一顆擠成汁,Dill一把切細碎,鹽巴少許 希臘全脂優格半杯----全部攪一起。 Bottom: 我真的很佩服我的小腦袋,用電飯鍋煮Dolmas.

最近在星期3的農夫市集,發現了這個綠的很漂亮的蔬菜。跟菜農大概聊了下,這個蔬菜在荷蘭,普遍拿來跟馬鈴薯泥拌著吃,或是當作生菜沙拉葉;我抱持著實驗的精神,想說只要能入口的葉子,拿來跟大蒜做炒青菜,應該也是可以吃的吧？(心中默念拜託要好吃,不然就浪費錢惹) 結果！實驗證明,他可以拿來炒青菜,也可以拿來做火鍋的配菜！口感真的好特別,清脆爽口,我非常得喜歡。 後來我也甚至po到臉書社團去,果然高手在民間啊,有人非常好心的告訴我他的中文名,我google好久,只找到wiki說他是羽葉甘藍的同科,跟蘿蔔是一家人(據說這個是蘿蔔的葉子),然後網友說這個叫＿水京菜,原產自日本京都,在日本是非常常見的蔬菜！哎呀！原來是日本來的,難怪我櫻花妹會這麼著迷...。 L:簡單大蒜辣椒拌炒 R:拿來當陽春麵的配菜也好搭喔

I did not know I been wrong to making such dish until my mom demonstrate me that day, It's never include 滷包(Taiwanese Spice Pouch) in our family recipe! No wonder my Mom keeps saying this dish the most easy food to cook, when I saw her display all the

Classic family breakfast.

My favorite dish when we travel in Crete island. I really like the combination of barley rusk, toping with local #mizithracheese , cherry tomatoes, garnish with few drops of olive oil and dried oregano. It’s super simple food, but full of flavors. Amari Cheese...I wish I can bought you

I was very surprised to find kohlrabi in the Dutch supermarket after four years of living in the Netherlands. I even had to double check with my mom if that's the vegetable I knew from Taiwan (I sent her a picture). Turns out, it is! I immediately asked my mom