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It's time for another episode of Bento Expo on @NHKWorld, where I introduce you to the fun, colorful and delicious world of bento culture. In this episode I make a meatloaf sandwich with quick picked red onions, a potato salad and furikake broccoli. My guest on this episode makes a tamagoyaki bento, and we check out bentos from the UK, Italy and Singapore. Check the schedule for local airtimes http://buff.ly/2j2gXKP
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Proofing script for an upcoming TV show never gets old when I run into gems like this 🦀➡️💩😂🤣
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This week on the blog, one of my favorite ways to brighten up a cold winter day using items from your pantry. Pappa al Pomodoro is a super easy soup/porridge made with bread, tomatoes, onions, garlic and olive oil. RECIPE: http://buff.ly/2hSvaJQ
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The first episode of Bento Expo is airing a few times over the next few days on @nhkworldtv. On this episode I make an omugiri (omurice+onigiri) bento out of leftovers from a roast chicken dinner, and my guest @cuteobento makes a karaage bento. http://buff.ly/2hQfEP4
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Today, I collaborated with @gotmilk to bring you a match made in heaven. A fiery caramelized onion chicken curry and a cooling cucumber and mint infused milk. Milk ain't just for cookies this holiday season! #FoodLovesMilk #ad

RECIPE: http://buff.ly/2hwxnsN
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Take the chill off of autumn with this delightful Csángó Gulyás, made with big hunks of beef cheek and sauerkraut in a savory broth. RECIPE: http://buff.ly/2gDKcET
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This Soupe de Poisson (Sétoise-sytle) takes a bit of love to make, but it's a great way to use up fish bones if you're filleting fish. There's no cream in it, but it has a rich velvety texture with notes of savory saffron and sweet fennel. I've developed a few tricks to maximize the umami in the soup while virtually eliminating any fishiness. RECIPE: http://buff.ly/2iQnw3b
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Okay, so we all know that granola isn't low carb or low fat, but when made right, it's delicious, which is all the justification you should need to make it. This #plantbased Cherry Vanilla Granola with almonds and coconut is one of my favorites. Adding a bit of nutritional yeast to the coconut oil gives it such a rich buttery taste you won't believe it's not butter. RECIPE: http://buff.ly/2iaWGEi
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Nice, it must be
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These Matcha pancakes drizzled with Japanese black syrup are not only a gorgeous shade of green, they taste pretty amazing. RECIPE: http://buff.ly/2iAbw6Z
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I came up with this Avocado and Crab fried rice after cutting open a bagful of avocados looking for a ripe one during a TV shoot last month. I hate throwing food away, but crunchy avocados are gross. By sautéing them in a bit of sesame oil first, they end up creamy and delicious. Paired with some briny crab and ginger, this fried rice is insanely good!

RECIPE: http://buff.ly/2h45RG5
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Quite an interesting pairing!
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Shorbat Adas is a Middle Eastern lentil soup with only a handful of ingredients that's unbelievably good, thanks to the addition of dried limes. While it may not sound like much, the difference between fresh limes and dried ones is like the difference between raw onions and caramelized onions. The drying process turns the insides black and they become incredibly complex with miles of umami and a pleasant tang that reminds me a bit of sumac.

RECIPE: http://buff.ly/2g4JPgQ
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Great roundup of Mac & Cheese recipes over Food Network Canada in including our Fried Mac & Cheese Balls http://buff.ly/2fSoqbJ
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Make good food better
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On a mission to help people connect with the world through food by making the preparation of delicious wholesome food accessible and interesting to people of all skill levels and backgrounds.