One of the best things about being an entrepreneur is having a flexible schedule. I can meet a friend for lunch or spend the morning hiking and then work till midnight afterwards. My working hours don’t have to be within the construct of a rigid schedule. However, there are disadvantages to this lifestyle. While I can run errands during the work week, I do spend most of my weekends working.Read More
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When I think of Cambodian food, I don’t normally think of dessert. When I do finally have Cambodian dessert, I’m surprised how much I like it and wonder why I never think to make it. Dessert provides a nice ending to any meal, but it hasn’t been a priority for me in the making of this cookbook. I tend to have more of a savory palate than a sweet one. I tackled the hardest savory recipes first and I’ve saved dessert for last.Read More
I love mushrooms. All mushrooms. Mushrooms just taste great in everything. And it’s the perfect substitute for meat. One of my favorite specialty mushrooms is porcini. I love its meaty texture and earthy flavor. I thought it would be fun (and delicious) to create a vegetarian and vegan version of my bolognese sauce with porcini mushrooms.Read More
Tomato Confit has been my recent obsession. I’ve made it at least 4 times in the last month. It’s such an easy and versatile recipe. You can mix it with pasta, spread it on top of a crostini or in a sandwich, use as a dip, or drizzle over meat or fish. I made it for my family over the holidays with spaghetti and a side of garlic shrimp. This week, I mixed it with zucchini noodles for a lighter, carb-free meal and it was still so yummy! Try it!Read More
I pretty much love every kind of mushroom that exists. I haven't met a mushroom I haven't liked. And I love mushrooms in EVERYTHING.Read More
Have you ever bought a Green Mango before? I haven't until now.
I had to ask my mother about it and it was not an easy conversation. Sometimes, she doesn't make any sense! Our heated conversation went something like this:Read More