Older Posts
On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down. On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down. On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down. On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.
On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.
On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.
On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.
On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.

On a wing tasting kick with Titi in the Lower East Side. We split a plate of pickles and kimchi and two plates of wings: seoul dry spice (which lacked salt) and kalamansi with sugar. A coconut rum cocktail with St. Germain to wash it down.

As Fall is in full swing, so is the craving for pumpkin — Here is a pumpkin cupcake, rich in nutmeg and allspice, with a cheesecake topping and a scoop of vanilla ice cream.

As Fall is in full swing, so is the craving for pumpkin — Here is a pumpkin cupcake, rich in nutmeg and allspice, with a cheesecake topping and a scoop of vanilla ice cream.

Baked Filipino chicken adobo (garlic, soy sauce, coconut vinegar, black pepper and bay leaves) over jasmine rice that soaked up all that delicious sauce.

Baked Filipino chicken adobo (garlic, soy sauce, coconut vinegar, black pepper and bay leaves) over jasmine rice that soaked up all that delicious sauce.

Arugula, tomato and endive salad with scallions and a mustard, balsamic vinaigrette.

Arugula, tomato and endive salad with scallions and a mustard, balsamic vinaigrette.

I had some leftover truffle and portobello mushroom risotto that I didn’t want to waste, so I stuffed them with mozzarella, breaded with panko and fried  — little arancini. Tasted even better than the other day! I had some leftover truffle and portobello mushroom risotto that I didn’t want to waste, so I stuffed them with mozzarella, breaded with panko and fried  — little arancini. Tasted even better than the other day!
I had some leftover truffle and portobello mushroom risotto that I didn’t want to waste, so I stuffed them with mozzarella, breaded with panko and fried  — little arancini. Tasted even better than the other day!
I had some leftover truffle and portobello mushroom risotto that I didn’t want to waste, so I stuffed them with mozzarella, breaded with panko and fried  — little arancini. Tasted even better than the other day!

I had some leftover truffle and portobello mushroom risotto that I didn’t want to waste, so I stuffed them with mozzarella, breaded with panko and fried — little arancini. Tasted even better than the other day!

French onion soup made from scratch. I mixed in some leaks with the yellow onions and let them slowly caramelize for two hours.

French onion soup made from scratch. I mixed in some leaks with the yellow onions and let them slowly caramelize for two hours.

Fried catfish with cilantro, fleur de sel and sesame.

Fried catfish with cilantro, fleur de sel and sesame.

A roasted beet and tomato salad.

A roasted beet and tomato salad.

A hoisin pineapple roasted pork with garlic and onion. A hoisin pineapple roasted pork with garlic and onion.
A hoisin pineapple roasted pork with garlic and onion.
A hoisin pineapple roasted pork with garlic and onion.

A hoisin pineapple roasted pork with garlic and onion.

Desserts from Lady M are always a decadent treat. Desserts from Lady M are always a decadent treat. Desserts from Lady M are always a decadent treat.
Desserts from Lady M are always a decadent treat.
Desserts from Lady M are always a decadent treat.
Desserts from Lady M are always a decadent treat.

Desserts from Lady M are always a decadent treat.

Baked mahi mahi with soy, ginger and garlic, sautéed bok choy and jasmine rice.

Baked mahi mahi with soy, ginger and garlic, sautéed bok choy and jasmine rice.

A great way to serve up leftover roast pork: between two pieces of sourdough bread, a bit of mayonnaise, scallions, a tomato from the farmers market and sliced romaine hearts. And a pickle (of course).

A great way to serve up leftover roast pork: between two pieces of sourdough bread, a bit of mayonnaise, scallions, a tomato from the farmers market and sliced romaine hearts. And a pickle (of course).

Gluten-free macaroni and cheese topped with crushed potato chips.

Gluten-free macaroni and cheese topped with crushed potato chips.

Roasted Lima beans tossed with olive oil.

Roasted Lima beans tossed with olive oil.

A kale salad with dried cranberries, carrots and parmesan cheese. Dresses with a mustard and apple cider vinaigrette with shallots and a bit of Japanese mayonnaise.

A kale salad with dried cranberries, carrots and parmesan cheese. Dresses with a mustard and apple cider vinaigrette with shallots and a bit of Japanese mayonnaise.

1 of 113 pages