Delicious tofu bacon!

Seared Stonington scallops in Chili Moromi Sauce

A refreshing, cool summer salad made with organic cannellini beans and fresh herbs from the garden. No cooking involved, just chop up a small handful of fresh herbs, dice a small onion, and mix!

Delicious ❤️ Stonington Scallop Crudo. My new favorite way to enjoy these local scallop beauties! Thinly slice 4 or 5 large scallops and gentle mix. Marinate in the fridge for 1/2 hour before serving. Enjoy!

We had some grilled steak leftover from dinner last night so we thought - ramen but only had dried japanese wheat noodles - a thin udon type. This turned out so delicious that we’ll definitely make this again and again! We made two large bowls of noodle soup and had about a quart of broth leftover (yum!)

When I first started traveling to China years ago, I had dinner at the venerable Lou Wai Lou restaurant along the shore of West Lake in Hangzhou where they served a delicious, braised pork belly (dong po rou) cooked in a little clay pot.

I get asked how to use shiro miso quite a lot as it’s not such a common ingredient in many kitchens. Here’s an incredibly easy and delicious way to create a beautiful meal for you and your family!

My Favorite Quick Crispy Pickles! Cut cukes into 1/8 “ 1/2 rounds and mix together with all the ingredients. Chill for a least and hour and enjoy! Cover and refrigerate to enjoy all week.

When I was working in the electronics industry in China years ago, many of my suppliers were from Taiwan. At lunch time we’d take a walk across the massive industrial campus to the company’s in-house cafeteria and settle in for meetings over a meal.

For many of us, a Sunday roast is a warm family tradition and a wonderful way to spend time together in the kitchen and around the dining table. A time to relax, slow down and reconnect after a busy week.

Rice Koji is rice on which a special koji mold has been cultivated. Koji has been cultivated for centuries in the production of soy sauce, miso, amazake and sake. After growing our Koji on medium grain white rice, we carefully dehydrate and package it into 150g pouches.

Mix the rice koji, sea salt and water in a mason jar. Cover with a cloth or paper towel and set aside on counter to ferment for 1 week. Stirring daily. Store in the refrigerator for up to a year if it lasts that long.