Ok Tastemakers, how many of you know what oyster sauce really is? Let’s make it from scratch using fresh, live oysters!

All about the sauce Episode 2: This homemade copycat Huy Fong chili garlic sauce gives you that familiar chunky and spicy garlic taste!  

I’m a pretty big believer in brining turkeys to help keep the turkey moist and well seasoned. 

Instead of using butter try this flavorful mayonnaise instead on this year’s turkey!

This is a delicious and super iconic dish of Hanoi, Vietnam- Vietnamese turmeric and dill fish.Super easy and so colorful and tasty! Just marinate some turmeric and then simply pan fry fish with scallions, onion, and dill.

Make this classic family favorite using Pete & Gerry’s Pasture-Raised Eggs and just a few pantry staples. The golden yolks and fresh taste of the pasture-raised eggs will create beautiful egg ribbons in this savory and delicious soup!

Miso-cured egg yolks- This is totally going to be your new favorite garnish.

These are super easy to make and will add the perfect amount of buttery umami to any dish!

Hong Kong and Cantonese soy sauce noodles are served at many Chinese and dim sum restaurants.

This popular noodle dish is super tasty and easy to make with only a few household ingredients & common pantry items.

Make “Tam Mak Hoong”- This Lao green papaya salad packs it all in- it’s super savory, crunchy, sour, salty, sweet and a little spicy!

I grew up with this dish so it’s one of my favorite noodle dishes! It’s also harder to find out on menus so I love making this recipe at home.This Vietnamese noodle dish is made with marinated beef (usually beef flank or petite tenders), vermicelli rice noodles and fresh herbs and vegetables. It’s also topped off with some toasted peanuts and Vietnamese dipping sauce (aka nuoc cham).

This is my favorite way to make deviled eggs: Sprinkled with everything bagel seasoning & paired with home cured salmon, butter toasted bagels, and everything-seasoned cream cheese.

Lao Laap is a delicious beef salad mixed with fresh herbs and lime. It’s also the National dish of Laos!

Traditionally it’s served with sticky rice and has an amazingly balanced taste of sour, heat, and umami.