Just looking at this picture, I’d say it looked I just took a trip to my beloved Provence. But I did not. This was taken at the Getty Villa in California last week, in between two workshops. If I did not know any better I’d think these were shot right outside the window of the house where I grew up. Cherry blossoms. Figs just starting to budd. Olive …  Read More →

Aloo Gobi is a Punjabi classic made with potatoes (aloo) and cauliflower (gobi). These humble vegetables may not sound like much, but they happen to be the perfect cavas to paint on the vibrant flavours of ginger, garlic, onions and cumin. The turmeric does it’s part by imparting a golden saffron hue that makes this dish a real head turner. After going through a phase of steaks, roasts and…  Read More →

I bet that when you think about L.A, Japanese plum blossoms are not the first things coming to your mind. Me neither but when your first night in town start with dinner at Todd and Diane’s , this is one of the things you can expect. A delectable tour of their edible garden, a fantastic dinner and plenty of great discussions…  Read More →

Almost a week without posting makes me feel like I am missing out on all the fun. Can’t believe February is over and gone. Makes me wonder why so much always gets packed into such a short month but I am relieved that all the projects have been completed and deadlines met. So, “Hello March! Let’s get going!” Yep, this month is definitely another kind of busy, filled with travels, workshops and visits and you can bet I... 

As some of you may know, I’m participating in the week of eating in challenge this week, which means I’m supposed to eat in for 7 straight days. Simple right? Well, if you have a job with unpredictably long hours and an evening schedule filled with freelance writing and photography gigs, it’s actually more challenging than it sounds. I had one of those days at work today that was gobbled up by time hungry meetings. The last... 

While Bi Bim Bap and Kalbi are the staples of Korean food here in the US, they’re just a sliver of all the tasty foods that are available in the second largest metropolitan area in the world. This week on TabletTalk, I write about some of my favourite eats in Seoul , but be forewarned, the very fresh seafood towards the end is not for the feint of heart. Read more » All text and  Read More →

I get giddy pretty often. I can’t help it. It’s my self defense mechanism against discontent, routine, hardship. My heart does a happy dance reading a friend’s book feeling so proud of her as I realize the depths of her talent. My toes start moving in my shoes while listening to a perfect piece of music. I get giddy pulling out a perfectly moist and tender gluten free banana bread out of the oven. The little things deserve... 

On Valentine’s Day, I woke up in a panic, realizing that I hadn’t planned anything for breakfast! Thankfully, I was the first one up, and quietly tip-toed out of bed, and around the squeaky floorboard to the kitchen. Still a bit groggy from a late night, I opened the fridge and welcomed the blast of sleep chasing cold air as it entered my lungs. I poked my head into the overcrowded ice-box and took not of the buttermilk, eggs, and... 

On Valentine’s Day, I woke up in a panic, realizing that I hadn’t planned anything for breakfast! Thankfully, I was the first one up, and quietly tip-toed out of bed, and around the squeaky floorboard to the kitchen. Still a bit groggy from a late night, I opened the fridge and welcomed the blast of sleep chasing cold air as it entered my lungs. I poked my head into the overcrowded ice-box and took not of the buttermilk, eggs, and... 

If it weren’t for a bit of a chill early morning (pre-sun rising), you’d be hard pressed to feel like it is still winter here. It seems like it all happened in the past couple of days. No more need for a coat, no more fires. Piping bowls of soup are not preciously close to the body and used as hand warmers anymore. The skies are changing color. That wintry filter in front of the sun is slowly disappearing each day. Even produce at... 

Didn’t expect to take this long to announce the winners of the cookbook giveaway but we had snow over the weekend. Snow! In Charleston! Kind of – sort of – just about unheard of . I did not even know of B’s existence the last time it snowed in Charleston. So yes…while everyone was glued to the tv weather report worrying about a ooplah of a inch accumulation, I was …  Read More →

Humans have been migrating all over the world for tens of thousands of years, first on foot, then by caravan, and eventually across vast oceans on ships. This was at a time when much of the world was unknown and most couldn’t comprehend what lie more than a day’s travel from their homes. Migrations were reserved for the most dire of situations and could take years, or even generations to make. The slow pace…  Read More →

One of my goals with NoRecipes is to show you how to make restaurant quality meals that a person who works full time can make. This means taking shortcuts where it won’t be noticed while taking the “scenic route” where it counts. When it comes to stocks, I reserve homemade stock for dishes like clear soups, where the stock is the centerpiece. For other dishes, like this Beef Bourguignon, most people wouldn’t notice the... 

I’m coming here empty handed today. Well almost…Looks like I won’t be around here much this week and I apologize for that. I was hoping to have pictures of some of the behind the scene moment of the work for Carrie’s cookbook but I got to tell you, when 2am rolls around…I have no more energy left to bake and write. Carrie is here, staying at the house for a few days working with me on her book. It’s the first... 

One of the great things about cooking without recipes is it leaves you free to add different ingredients and experiment, this keeps an old favourite new and interesting even after you’ve had it for the umpteenth time. Some might call this inconsistency, but for me there’s no such thing as a “best recipe”, because my tastes shift with the seasons and my mood. Curry rice is Japan’s quintessential comfort food, much...