Togarashi Roasted Zucchini

Togarashi (also known as nana-iro togarashi, or shichimi togarashi) is one of the most common spice blends in Japanese cooking, and with good reason! This seven-spice blend dates back to at least the 17th century, and it contains red pepper, Japanese pepper, orange peel, sesame seeds, hemp seeds, ginger, and seaweed. You can just imagine… Continue reading Togarashi Roasted Zucchini

Carrot Ginger Miso Soup

This carrot soup uses simple ingredients, but it’s absolutely loaded with flavor! The carrots provide the sweet foundation of this soup, but you’ll love the layers of roasted garlic, bright ginger, salty miso, and complex earthiness of parsnip. With all the bright, fresh flavors in this soup, it’s perfect for any time of the year!… Continue reading Carrot Ginger Miso Soup

Better Than Takeout Lo Mein

I come from a family of noodle fanatics, and lo mein has always been a favorite option for us. (Seriously, that’s what I always get my mom for her birthday dinner!) Those chewy noodles are irresistible when they’re combined with a savory sauce and yummy veggies! There are a couple distinct differences between lo mein… Continue reading Better Than Takeout Lo Mein

Tteokbokki (Spicy Korean Rice Cakes)

This Korean dish is almost as fun to say as it is to eat! Tteokbokki has been a favorite Korean dish since at least the 19th century, when it was included in the historic Siuijeonseo cookbook. Early versions consisted of chewy rice cakes (called tteok) cooked with a savory soy-based sauce, and it routinely involved… Continue reading Tteokbokki (Spicy Korean Rice Cakes)

Slow Cooker Filipino Chicken Adobo

Chicken Adobo is a Filipino dish that I grew up having all the time. Once you try it, you’ll understand why it was so popular with my family! Take a quick sauce that has layers of sweet, savory, salty, and tangy flavors, then add juicy chicken thighs and braise them until they’re unbelievably tender, and… Continue reading Slow Cooker Filipino Chicken Adobo