Chef Us

Growing up in an asian household, I had pork often.  Now that I'm making food choices for myself, I try not to indulge in too much pork ...

With all the snow that's hit New York, I haven't been able to get to my favorite pizza joint in NY- Paulie Gee's.  They are a gr...

Hey guys!  I'm back!  It's been a while since I updated the blog, but I've been busy getting things ready for my wedding (I'...

I just got the Meatless Cookbook by Martha Stewart, and had to make a version of their linguine with kale and tomatoes- the picture was so ...

"En Papillote" is just a fancy French way to say that something was cooked within parchment paper.  The parchment paper is shaped ...

Fish is always an easy weeknight dish.  It cooks quickly and is really easy to season.  To spice things up, I thought I'd give our frien...

This Ceasar salad is based on a similar salad I had a couple of months ago at Il Buco.  The key to making any simple salad exceptional is to...

These wontons look like they are hard to make, but they're actually quite easy.  If you wanted to make these vegetarian, you could easil...

This is a recipe I turn to when I want something quick and fresh.  The lemon and arugula in this recipe really lighten and brighten the flav...

Brrr!  It's starting to get chilly in NYC!  For some people, their most comforting soup might be chicken noodle, but mine is definitely...

As mentioned in my Harissa Soy Rub Steak post , I made some wonderful sides to go with my flavorful beef.  One of those sides would also mak...

Now that the weather is getting chillier, I find myself wanting hearty meals, which is what brought me to the harissa spice.  I had picked ...

Summer's come and gone and so have my summer rolls!  Bad pun, I know, but that doesn't make my summer rolls any less tasty and the r...

I wanted to share this easy weeknight dinner.  It's light and healthy, and only takes about 45 minutes from start to finish to make.  Th...

On days when I want to eat healthy, but want to feel indulgent, I turn to this recipe.  I make salmon at least once a week and I love its ve...