Yes! No joke!
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!

Yes! No joke!
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!
I’ll be in NYC the 29th-1st. Want to meet up?
Pork Loin and Short Rib Ramen (before broth)
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!