Menu favorite, Crab Rangoon, originated on the menu of a "Polynesian-style" restaurant in the 1950’s in San Francisco and is allegedly derived from an original Burmese recipe.

Crab Rangoon are fried wonton wrappers filled with cream cheese, crab (real or imitation), scallions and are often served with a sweet and sour sauce.

One of my favorite things to make is ramen or soba noodle soup especially on cold muggy days. This is not a traditional soba by any means but it’s super easy and packs in a lot of flavor!

In Japan side dishes like these are referred to as Sunomono. Simply translated means “vinegar foods”. The most typical sunomono comprises of just thinly sliced cucumber, and wakame seaweed in semi-sweet rice vinegar, soy sauce dressing.

Everyone knows coffee, and cocao pairs perfectly well together but did you know adding whiskey to the mix makes the perfect trio? Get all the cozy warm winter vibes while catering to your semi-sweet cravings.

Not a fan of whiskey but rather brandy? The Metropolitan cocktail is my new go to drink! It basically swaps out the whiskey for brandy and did I mention it looks darn stylish too!

My favorite accompaniment to fresh oysters is a light classic mignonette sauce. It’s a piquant sauce simply made with vinegar and shallots that accompanies a fresh squeeze of lemon juice.

I love asian inspired salads. This is so easy to make but you have to have all your fermented goodies lined up prior to making this salad.

This Cocktail was created by the wonderful people at Pakt restaurant in Kingston, NY. They named this creation, the “Buddhapisst”.

If you have a bunch of citrus fruits lying around… This is a super easy recipe and they last FOREVER! These cured citruses lemons and oranges are are essential to North African cuisines but they’re also used elsewhere to add brightness, salt, and depth to cooked foods, dressings, sauces, and many other dishes.

A classic take on the Gin sour which includes kombucha of course, and lemon juice for that added “sour”.

One of my favorites and try not to cry! There’s countless uses for pickled onions. Tuck them into sandwiches to cut salty rich meats, use them as a condiment to top tacos, nachos… Best part- There’s no crazy canning techniques in this recipe!