PRESS- Feast and Field: Click here to learn more about fermentation and how to make my (Whiskey and Booch) basic kombucha recipe so you can get funky with fermentation right at home.

Banana bread is a moist, sweet, cake-like bread. This is our classic banana bread fusion recipe and feel to check out the Vietnamese recipe in the photo for a more authentic Vietnamese banana bread.

Never overcook crab legs. How to steam Alaskan King Crab Legs.

+ Plus, Prince Edward Island Mussels simmered in a French-Vietnamese fusion sauce.

Vietnamese Soy Sauce Eggs- also known as Trung Ngam Tuong in Vietnamese are soy eggs marinated in a rich soy sauce broth with aromatic herbs like chives, cilantro stems, sesame seeds, and chili peppers.

Vietnamese clam chao is super savory, comforting and delicious. Fresh New Zealand cockles/clams are simmered in an aromatic rice soup garnished with fresh coriander, scallions, ginger and Thai red chilis. Click to read more and for recipe!

One of the my favorites and also an iconic dish of Vietnam is the famous Banh Mi sandwich which has such deep history starting with the introduction of french baguette and pâté chaud (among many other things) during Vietnam’s French colonial era (1887 to 1954).

The original Banh Mi sandwich is believed to have been created in the 1960’s and is rumored to have been created by a northern Vietnamese couple who immigrated to Saigon after 1954 and named their shop, Hoa Ma, after their village outside Hanoi. They offered quick take-away food using fresh ingredients at a cheap price.

Learn how to make a banh mi sandwich here! Click post to learn more.

Tepache is an extremely delicious fermented drink from Mexico. It’s super easy to prepare and just consists simply of pineapple peels, brown sugar and other common ingredients or spices in your kitchen! Best of all, unlike kombucha or kefir, no weird scoby or bacteria is needed to make this!

Did you know Vietnam has a version of steak and eggs too?!

This dish screams French fusion. Perfect runny fried eggs are served with a savory Vietnamese spiced rubbed hanger steak and sautéed with onions. Served with some crisp & fresh cucumber, the slices helps to cut the salt. You’ll also sometimes a slice of chicken pate on the steak. Click through for recipe for steaks and my popular Cilantro Boom Boom Sauce!

Do you hate eating clams and biting into sand?

Today I’m going to show you how to clean these beautiful fresh New Zealand cockles from Citarella and to get them to purge out any sand, dirt and poo (all while keeping them fresh and alive by creating clean “sea water” for them).

My mom's Vietnamese Braised Salmon aka "Cá Kho" recipe is so easy and oh so tasty!You'll see this normally served in Vietnamese restaurants in a simmering claypot but you can make this straight on your stovetop with a pan or stove-proof pot.

Typically you caramelize sugar first, but if that step scares you then you'll like this shortcut of marinating the fish in sugar and fish sauce and letting the fish caramelize with the marinade slowly in your pot. Click to learn more and for recipe!

Seeing family in Seattle this past weekend- I’m reminded of my some of my family’s simple dinners that sometimes only included this egg dish, rice and a clear soup. Even with all the tasty big restaurant meals here, nothing beats a homemade meal that can provoke precious childhood memories and family gatherings. ❤️

My mom's Vietnamese Braised Salmon aka "Cá Kho" recipe is so easy and oh so tasty!You'll see this normally served in Vietnamese restaurants in a simmering claypot but you can make this straight on your stovetop with a pan or stove-proof pot.

Typically you caramelize sugar first, but if that step scares you then you'll like this shortcut of marinating the fish in sugar and fish sauce and letting the fish caramelize with the marinade slowly in your pot. Click to learn more and for recipe!