I have a true passion and undying love for gastronomy.
I'm a founder of CulinaryCulture, a site devoted to serious and aspiring foodies. I dabble in custom architectural and interior design from time to time. I have a couple of other exciting projects in the works, so stay tuned!

I'm also married to a rather interesting man, who has started companies like Threadless.com.

Email me!

  2. I love your site! All the food looks so delicious, I wish I had a personal chef as talented as you are.

    I was in San Francisco this summer and had a wonderful meal at E&O Trading Co. My favorite part of the meal were the shiitake mushroom dumplings in a foie gras miso sauce. Do you have any favorite dumpling recipes I could use to try to replicate this, and maybe an alternative to the foie gras, which the rest of my family won't eat? I'm just a beginner in the kitchen, so go easy on me! Thanks!
    Asker Anonymous

    Hi there!

    My favorite dumpling recipe is actually this simple pork and kimchi recipe. I substitute the kimchi with fresh napa cabbage (be sure to salt and drain before filling wrappers) and garlic chives when I want a lighter dumpling.

    If you’re look for a more impressive dumpling, try these Shiitake Pork Dumplings in Shiitake Mushroom Broth. Add some miso to the broth to make it more like the dish you had in San Francisco.

    I also like Steamy Kitchen’s tips on pleating dumplings and salting/draining cabbage.

    Let me know how it goes!

  3. I’ll be in NYC the 29th-1st. Want to meet up?

  4. Pork Loin and Short Rib Ramen (before broth)

    Pork Loin and Short Rib Ramen (before broth)

  5. Pork Belly Canapes with Pickled Radish and Scallions I made these little guys for our block party last weekend. I find it awkward cooking for (semi) strangers. They’re often unfamiliar with ingredients (in this case a pickled radish. They’d say, “What is this pink thing?” “It’s ginger.” another would say. *facepalm*), they botch my effort by saucing the canapes with ketchup or mustard, or they refuse to believe that I had made everything from scratch (in this case the buns). Maybe it’s a just a generational thing. Or a regional thing. I guess I have little in common with the midwestern semi-homemade generation and their beloved crock-pots. I never grew up around that. We also smoked a pork shoulder all day for pulled pork sandwiches with fresh coleslaw. It was a celebration of the pig from us to our neighbors!

    Pork Belly Canapes with Pickled Radish and Scallions

    I made these little guys for our block party last weekend. I find it awkward cooking for (semi) strangers. They’re often unfamiliar with ingredients (in this case a pickled radish. They’d say, “What is this pink thing?” “It’s ginger.” another would say. *facepalm*), they botch my effort by saucing the canapes with ketchup or mustard, or they refuse to believe that I had made everything from scratch (in this case the buns). Maybe it’s a just a generational thing. Or a regional thing. I guess I have little in common with the midwestern semi-homemade generation and their beloved crock-pots. I never grew up around that.

    We also smoked a pork shoulder all day for pulled pork sandwiches with fresh coleslaw. It was a celebration of the pig from us to our neighbors!