Andy’s Seafood & Grill 95-26 Queens Boulevard, Rego Park, NY 11374 is kind of a mish-mosh of Taiwanese, Cantonese, Szechuan, and Shanghainese so it’s no surprise that some dishes rocked, while some dishes fell short. Still, in Rego Park, right on Queens Boulevard, close to subway access, there’s not all that much to choose from, so we still welcome the addition to this area. While my mom ordered, we noshed on peanuts, pickled veggies, and spicy marinated broccoli stems... Read Full Story

It was another day for experimenting, and again, things did not come out quite as expected, but just like the Cloud Topped Pumpkin Loaf (which I hope to be famous for one day), these cupcakes were a hit, and will remain in my repertoire. During Halloween, Sophia (my brother’s girlfriend and chocolate fiend) left some Lindt Dark Chocolate Truffles here. I tasted one and they didn’t taste quite as dark as I like for my eating chocolates, but they did have smooth creamy centers. I g... Read Full Story

Most American kids cannot imagine growing up without Spaghetti and Meat Sauce or Bolognese. For Chinese kids, it’s Za Jian Mein, Noodles with Pork Bean Sauce. It’s sweet and salty, with a chunky thick sauce that coats noodles so well, irresistible for kids, and a heaven sent for mom’s because it’s just too easy to make. It’s no wonder we ate this a gazillion times. We’d ask and before you know it, a piping hot bowl of noodles would be on the table. When we... Read Full Story

My food writing class, headed by the fabulous, Andrea Strong, descended on Bill’s Bar and Burger 22 Ninth Avenue, New York, NY 10014 like wild female cats, pouncing on everything edible, and some of us were in heat. It was the final official meeting of our class and I was pretty sad. I really love this fierce group, producers, a sommelier, chefs, and bloggers, but we promised to eat together again. (Just remember, I have some incriminating photos.) You will definitely be hearing... Read Full Story

Quince may sound mysterious (if it does, read part 1), but poaching quince couldn’t be a simpler task. It could even be your first attempt at cooking. The part I would worry about is peeling the quince. You need a very sharp knife and be extra careful please! Do you remember the butterfly tank in your elementary school classroom? You raised caterpillars, fed them, watched them form cocoons, and then spring came and you got beautiful butterflies. For me, poaching quince is the fall coun... Read Full Story

It all started about six years ago, when I ended up in the hospital with a severe allergic reaction. I had developed an allergy to artificial food coloring and was covered in hives from right below my ear lobes, down to my toes. It was so itchy; I scratched my sides till they were bleeding. I had to be treated with steroids which then made me all bloated, and this all happened when I was on a trip out in California. It was then that I started avoiding processed foods, under strong advisement ... Read Full Story

Yesterday, I woke up with flu-like symptoms that I really struggled with, but lost. I couldn’t even get up. Lon had already gone to work but my brother came over to walk Ice for me. Thanks Justin! I was so hot, it was causing a headache, but at the same time, I was shivering with chills. I had aches all over. Despite having this recipe for my Winter BLT already written and pictures in the camera, I just couldn’t get up to finish this post. I’m a little e-mail obsessed and I ... Read Full Story

I’ve passed by Dim Sum Go Go 5 East Broadway, New York, NY 10038 countless times, assuming it was just another cookie cutter Chinese restaurant of Chinatown. I also don’t eat much in Chinatown these days, preferring the far away land of Flushing where everything is just a few notches better. I probably would never have visited Dim So Go Go had MH not told me there was something different going on here, a collaboration between a French American food writer, Colette Rossant,... Read Full Story

I’m so excited to tell you about my Cloud Topped Pumpkin Loaf. I think I may have come up with a totally new dessert! But I guess I have to admit that this all happened by accident. It’s all because I completely messed up the idea I had, failed horribly, total embarrassment to bakers. I hope none of my old pastry instructors read this blog. So my original idea was to make a pumpkin loaf with a marble cream cheese swirl, kind of like the Chocolate Cheesecake marbled cupcakes, some... Read Full Story

Do you ever have one of those days where everything seems to be going wrong? Your hair has enough static to start powering small appliances. You’re already running late and then a phone call comes; it’s the person (and I’m not saying who) that you can’t get off the phone. Your coffee maker is broken. You wrongly decided to weigh yourself this morning and the construction next door is throwing your dust allergies a party. At this point, I’m grabbing for a nice bi... Read Full Story