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Steamed eggs, or what I called 炖蛋 growing up, has always been one of my comfort foods. My grandma used to make it for me when I was sick, and it was one of the first things I learned how to cook. It's also so simple -- it's just a savory, super simple steamed egg dish. It's technically an egg custard, but that sounds scary, and this isn't complicated or scary at all. If you've ever heard of the Japanese dish chawanmushi or the Korean dish gyeran-jjim, this is in a similar vein. It's lowkey, homey, and comforting, and as a bonus you're practically guaranteed to have the ingredients you need to make it at home.

This is a great appetizer that looks fancy, tastes amazing, and is actually very simple to make! It's a riff on Baked Brie, which is a common holiday appetizer, but redesigned to be in the form of shareable pastries.

This might be the best thing I've ever made. And that's saying a lot. But everyone who tried this thinks the same thing, so...yeah, it's pretty tasty. Strata is a bit like a savory bread pudding, or stale bread baked in custard, and this take is pretty great!

Wow, it's been busy recently! I've been sticking to the simple recipes to get by: just a couple of ingredients, not too many dishes dirtied, less prep work. Luckily for me, these vegetarian pigs in a blanket check all of those boxes, and they taste great!

Wow, I'm excited about this one! It's so simple yet so good - I think I've made it like six times this month already. I call it a sunshine smoothie bowl because of the color, but to be more specific it's an amazing tropical smoothie bowl - mango, pineapple, banana (and anything else you might want to add!) I've got a neat trick as well for making sure it's thick enough to scoop.

My dad's favorite food is probably jian bing, a Chinese street food that usually consists of a crispy whole-wheat crepe filled with egg, black bean sauce, scallions, sometimes lettuce, and a crispy cracker or fried dough piece. As a little bit of fun, this Father's Day I made a version using French crepe batter, which produces a smoother and softer crepe than the traditional Chinese Version. I don't have the plate that vendors typically use to make jian bing, but I made do with what I had. This dish is essentially my recreation of a jian bing, just a little bit simpler and quicker to make!

Gua bao is a dish I grew up with! Basically, it's often eaten as a split bun stuffed with pork belly and cucumber and sometimes other toppings like cilantro. Although as a child, my strongest memory is taking those split buns and making them into odd fusion PB&J sandwiches! After I went pescetarian, I missed having gua bao, so I came up with a vegetarian substitute that swaps mushrooms for pork belly. It tastes just as good!

I'm back with the rice paper, because I've still got some left! Rice paper is also really good for crisping up, and it makes a really cool substitute for a tortilla in a breakfast egg wrap. This recipe is somewhat inspired by the Chinese dish jian bing, which has eggs and scallions on top of a crepe with black bean sauce. I tried out swapping the tortilla with rice paper, and it turned out great!

My family likes to make sushi at home. Granted, it's probably not very authentic, but it still tastes great! We usually make it with surimi, cucumber, and avocado, sometimes we swap surimi for smoked salmon. So, how did this recipe come about? Well, a few weeks ago I was grocery shopping and bought some rice paper, mostly because I've seen it being used a ton of ways on Instagram and wanted to give it a try. When my family was making sushi together later that weekend, I looked at the rice paper and came up with a neat idea -- why not wrap sushi in it?

Happy Valentines Day! In honor of the holiday, I figured I should take advantage of that bottle of pink food coloring in my baking cabinet (fun fact, it’s the only color I have!) This is inspired by hanami dango, which is one of the cutest desserts I’ve ever had. I love dango because they are so simple, not to sweet, and so chewy. Traditionally hanami dango are pink, white, and green, but I made it with just pink and white for Valentines Day!

I had wayyy too many apples in the fridge. Like, maybe 15? Some of them were getting far too old, and it was time to use them up. Usually with apples, I would make apple crisp or apple pie, but with robotics season starting I didn't have time. So my solution? Slow cooker applesauce! It's great because you can set it and forget it until it's ready, it tastes great, and it makes the house smell so cozy, which is just what you need in these winter months. (Now the only question is squeezing 10 apples into my slow cooker...)

This winter, I got introduced to Korean egg toast, and I'm pretty sure I've had it like every day this week. It's so good -- the softest, fluffiest egg ever, folded into sweet brioche bread and topped with the perfect sweet-and-savory sauce. My favorite toast also has cheese and avocado! Of course I had to try to figure out how to make it at home, so here is what I came up with!