What I’ve Been Up To…

After sharing the pear pie with you on Tuesday, we hopped onto a plane and landed in Denver just in time for…the first major winter storm of the season. Blanketing pretty much all of Colorado in a coat of white ice, the past few days have been a thrilling but …

Foodbuzz Community Table Dinner At Spruce

As a member of Foodbuzz’s Featured Publisher program, I’ve had the unbelievable fortune of attending two of their Community Table dinners in San Francisco in just as many months. September’s dinner at EPIC Roasthouse was a memorable evening of networking, utterly delicious food and entertaining conversation with Bay Area bloggers …

Tartine Bakery

For most of my life, breakfast was an afterthought. Slumber (especially at 6am in the morning), was is my preferred state over sitting at the table, begrudgingly consuming those few slices of toast with a mug of Milo for “the most important meal of the day”. Outside of school, however, …

Apple Tarts (Tarte Aux Pommes)

Among all the fruits in the world, I’m probably most apathetic towards apples. Perhaps it’s the time it takes to finish one – I like my fruit in quick nibbles – or its crunchy texture, that I start to tire of ploughing through the juiciest red orb even before it …

In Retrospect: A Month Of Desserts

In this age of Calorie Restriction and other fad diets, the concept of preparing 30 creamy, luscious, waistline-expanding desserts over the span of a month sounds almost counter-intuitive. Especially if you’re only a household of two. I’ve been asked by different folks a variety of questions about the nuts and …

Tamarine: A Modern Vietnamese Restaurant

Tamarine Restaurant in downtown Palo Alto is the sort of establishment which, depending on your background, will either tempt or raise a few eyebrows when you read about its ‘Modern Vietnamese’ offerings. Having travelled a fair bit, I’ve learned (often the hard way) that the best way to identify a …

Risotto With Peas And Prawns

Dear Peas, An apology is long overdue. For most of my life, I avoided you like the plague, because of your wrinkled, dull green appearance when cooked, and the bland, powdery-like consistency of your frozen counterparts when tossed with carrots and corns in a sad excuse for a ‘mixed vegetable‘ …