The Kitchn’s Cooking School Lesson 4 I had planned to move on to the poultry lesson this week on the blog. The only thing I had left to do was to write about it. But I am now in Germany for a vacation and realized two days ago that I had forgotten to bring the…
From My Library: Vol. 3
I’m leaving Bangkok for a short vacation in Germany in less than 24 hours as I’m writing this. I haven’t exactly packed, meaning I have stuff on my bed I still need to put in a suitcase. But I’ve cooked and polished everything in the fridge that needed to be cooked, except for milk, which…
Mastering the Omelette
The Kitchn’s Cooking School Lesson 4 I’m veering off this lesson in the Cooking School a bit. The omelette is not part of the homework, but it’s something I’ve always wanted to master. It is the dish that French kitchens use to test a new cook after all. And many a successful chefs achieve their…
From My Library: Vol. 2
It’s been a great but busy and exhausting week. Where to begin? What to recommend? My head is full of information and things to say, but I don’t have that much time to say them well. I’ve been studying up on eggs quite a bit since it’s the next lesson in The Kitchn’s Cooking School….
Hot and Thorny Issues
The Kitchn’s Cooking Scool Lesson 3 Roasting vegetables has become a comfortable way to cook for me. I fell in love with it when I was in France and my mother came to visit. We usually went out to eat since the town I was living in—Aix-en-Provence—had so many wonderful little restaurants and cafes. When…
From My Library: Vol. 1
I don’t technically have a library. I live in a studio apartment after all. So my books can be found on the floor on both sides of my bed, a small bookshelf, and my desk/dining table. But “From My Library” is about sharing things I’ve read, listened to, or watched that are related to food….
How I Cook: Year 2
Since I started this blog, I’ve been cooking not only more frequently, but I believe my cooking has changed in many ways. When I wrote the first How I Cook post, I wanted to tell the readers about my food and cooking background. More than that, I wanted to make it clear that this food…
Of Things Sharp and Sweet
The Kitchn’s Cooking School Lessons 1 & 2 Apparently I had been holding the knife wrong way—you know, the very comfortable way of holding the knife by placing the index finger on top of the blade. I had no idea that it’s actually less stable, making it more difficult to control. That’s the thing with…
One Year Today
Yes, Eat, Read, Record is one year old today. There were a few moments in between where I thought maybe it wouldn’t even last a year, but those moments usually lasted less than a minute. If anything, in the past year, I spent most of the time excitedly planning ahead—way ahead—and feeling guilty about not…
Wake Up and Cook
I’ve been cooking up a storm these past few weeks. After my vacation in the US in June and early July, I was having a little trouble with motivation. The approaching new semester felt like a torture chamber. My YouTube browsing was getting unhealthy again. I kept saying to myself, “No more teaching after this…
Crossing the Finish Line
Recipe 8: Salmon with Chermoula in Parchment
Victories 8, 8.1, and 8.2: Overcoming my reluctance (OK, fear) of cooking seafood, cooking a fish without stinking up the whole apartment, and exploring the potential of small kitchen appliances
One Jar Closer
Recipe 7: Pickled Red Onions
Victories 7 and 7.1: How easy it is; getting one step closer to fulfilling my dream of mastering the art of pickling and canning and having my kitchen lined with beautiful jars of jams and pickles.
Winning Over Canine Critics
Recipe 6: Hope and Winky’s Cookies
Victories 6 and 6.1: Sharing my cooking with the dogs I love; they liked the cookies!
The Joy of Hosting
Recipe 5: Potluck Quinoa
Victories 5, 5.1, and 5.2: Getting fluffy and separated grains by spreading them out on a baking tray as soon as they’re done cooking; “planning ahead” so that you have something healthy and simple at the ready; hosting a friend at home and enjoying it with her
Breakfast in All Its Glory
Recipe 4: Chicken-maple-apple Breakfast Sausage Patties
Victories 4 and 4.1: Accepting this definition of sausage: “highly seasoned ground meat formed into a patty,” and having enough time to cook and eat a full (and
An Easy Win
Recipes 3 and 3.1: Roasted Mushrooms on Toast and Mushroom Spaghetti
Victories 3 and 3.1: Roasting mushrooms (simple as that) and discovering that mushrooms can go great with pasta without any sauce
Defy and Conquer
Recipe 2: Julia’s Caesar
Victory 2: “Abandoning convention” by using mayonnaise instead of raw egg to make Caesar salad dressing
The First Little Victory
Recipe 1: Olive Oil–Fried Eggs with Yogurt and Lemon
Victory 1: Making perfect fried eggs (thankfully, Julia Turshen and I agree on the definition: fully set egg white and runny egg yolk) by creating and trapping steam in the
The Liebster Award
What a wonderful surprise to have been nominated for the Liebster Award by fellow food blogger Megala. Indian cuisine has a very special place in my heart as some of you probably have read, and it’s an honor to be nominated by such an avid home cook and blogger of Indian cuisine. Please check out…
In the Company of Geniuses
I completed my 10 Weeks of Cooking Genius Recipes last week, where I cooked from Food52’s Genius Recipes cookbook and sometimes online column. If you don’t know what I’m talking about, please scroll down and check out my Instagram account below, where I chronicled this cooking challenge. It actually took more than 10 weeks because…
Eat, Read, Record 