Tagged with pescatarian

shrimp al fresca

shrimp al fresca

If you ever find yourself in Silver Spring, MD and rather hungry, head to Adega, a great little resto overlooking an enormous stretch of AstroTurf filled with sunbathers, frisbee-throwing twenty-somethings, scary youths, and friendly families. I know, I can't believe I'm recommending a place that's remotely near youths, but this eatery is totally worth it. … Continue reading

salmon steaks with odori

salmon steaks with odori

Odori is a recent discovery of mine, and safe to say, my latest obsession. Frances Mayes introduced it to me, by way of her book, Bella Tuscany. I came across her recipe for it at just the right time; I was getting hungry but was uninspired by everything in my cooking repertoire. Odori, which translates … Continue reading

chinese soul food

chinese soul food

My mum was born and raised in Hong Kong. She came to the U.S. at 18, where she met my father and soon introduced him to the simple deliciousness that is Cantonese cooking. Contrary to what you get at Chinese take-out joints, most Chinese food is very simply prepared, relying on fresh ingredients and zesty … Continue reading

skillet fish over creamy polenta

skillet fish over creamy polenta

While perfect for a weeknight meal on account of its quick preparation time, this is also one of my favorite ways to serve fish for a dinner party. This dish is comprised of super humble (and healthy) ingredients that will keep your wallet (and your waistline!) slim. The elegant presentation will never betray to your … Continue reading

poor man’s romesco

poor man’s romesco

I first had romesco sauce on a trip to Barcelona several years ago. I didn't know what romesco sauce was, or what it was even served with, but I did know that it was absolutely DELICIOUS, managing that perfect balance between acidic and savory. I couldn't get enough, and thankfully, the good people of Barcelona … Continue reading

olive tapenade

olive tapenade

Olives. You either love 'em or hate 'em. And I am definitely in the former camp. This love affair first started when I was 6, when I insisted that my pizza be topped with olives! (Yeah, those nasty sliced rubbery things. You know it's gotta be true love if those were what got me hooked … Continue reading