Recipes

(Tiếng Việt ở dưới) Welcome to Relaxing Cooking, Today, I would love to share with you my version of home-made Cuttlefish Cake (Chả Mực). This dish originates from the famous Quang Ninh city from the North of Vietnam where Halong Bay (one of the world landscapes) is. My first experience of eating this was actually from one of my students (I used to teach English pronunciation back in the days in Vietnam). She’s from Ha Long Bay, and when she came back to Hanoi from her hometown, she would give me a bag of Cha Muc. It’s such a delicious...

My dog, Fellow, is so used to my crazy work schedule, that he really gets unhappy if I miss his 4AM and 4PM feeding times. That creates a problem on weekends, when I’d like to get a little extra sleep…”little” being the operative word, since he lets me “push it” to about 5:30AM before he really starts to whine. This morning, when we set the clocks back an hour, that meant I got up at 4:30 instead of 5:30. There was no way I could fall back asleep, so I did the next best thing: I cooked. Making koldūnai is...

I am republishing this post from four years ago to the day, as Retro Rose (my mom)  passed away a few days ago. This is the one post I hope you read. I had been asked by the Pork Board to make a special recipe to thank someone, and I chose Retro Rose. Mustard Breaded Oven Fried Pork Chops This is a very unique post and one that warms my heart, because I get to talk a little more in depth about the woman known here as Retro Rose. How We Said Thank You to Retro Rose with Mustard Breaded Pork...

Delicious pan fried turnips with onions and spinach make a scrumptious low carb side dish special enough for the holiday table but easy enough for weekdays. I’m a huge fan of turnips as low carb sides. My family can’t get enough of these pan fried turnips. If you had told me years ago that my kids would eat turnips, I wouldn’t have believed you! But they do and for good reason. These pan fried turnips are just simply delicious with a rich buttery finish and a little smokiness from the scallions. A hint of fresh thyme gives them an earthy...

What’s the USP? Recipes and stories from a landmark London restaurant that’s been trading in one form or other since 1869. Who are the authors? William Lander (son of wine writer Jancis Robinson and restaurant critic Nick Lander) and Daniel Morgenthau own the London-based Woodhead Restaurant Group that also includes Portland, Clipstone and Emelia. Shaun Searley is the Quality Chop House’s head chef. He was previously head chef of Bistotheque in East London and worked under chef Peter Weeden at the Paternoster Chophouse. What does it look like? Hurrah! A restaurant cookbook that actually includes shots of the interior and exterior of the actual flipping...