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The bulk of the bowl is egg noodles with a concentrated seasoning (that you don’t get in the soupy version!), flavor infused xa xiu/char siu pork, fresh scallions, crisp bean sprouts, a side of hot soup broth with chives and pork spare ribs, and of course topped with crispy fried pork fat (tep mo). It’s easily mistaken for something super simple [yet delicious], but when you make these noodles, you’ll realize how many layers of flavors and textures go into making it....

This recipe does require you to turn the oven on for ~35 minutes. I know ovens and summer time is a bad combo but for this dinner it is so worth it! I’m all about using the cast iron skillet to whip up dinners. If it can be made using one pan/one skillet/one bowl, I’m in. I think we can all agree that less dishes make us all happier people....

This post has been sponsored by Sprouts. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running! The citrus notes from the fresh orange juice and orange zest liven up this dessert with it’s wonderful fragrance and freshness. Orange pound cake is buttery soft and each bite really melts in your mouth! And the citrusy orange glaze is the perfect finishing touch....

Ingredient Notes (For the full recipe, scroll down to the recipe card below). All-Purpose Flour: use a gluten free flour 1-1 if needed. Espresso Powder – It’s like a bakers secret weapon! Espresso powder enhances and intensifies the chocolate flavor in these cookies. Cocoa Powder: If you can get your hands on the special dark cocoa or dutch process cocoa, try that. If not, regular cocoa works great, too! Corn starch: helps make the cookies chewy Baking Powder: Be sure your baking powder hasn’t expired!...

While it’s not quite yet Fall, I am so ready for all of the pumpkin spiced goodies and comfort foods! I’m just being proactive over here with the pumpkin recipes, and I am sure you don’t mind. 😉 (I mean, have you seen these pumpkin scones, pumpkin fudge, or pumpkin chocolate chip pancakes?! Major yummmm!!) Reasons to make Pumpkin Snickerdoodle Cookies These cookies require some basic baking ingredients, along with a few you might need to pick up....

From the outside it looks like any ordinary savory muffin freckled with chives, breakfast sausage bits and a golden brown exterior. But the unforgettable experience is slicing this freshly baked muffin in half and seeing a jammy egg yolk appear right in the center. It reminded me that I had a very similar muffin in San Francisco at the famous bakery Craftsman and Wolves a few years ago. If you don’t live near New York or SF…this is my copycat recipe of those muffins that you can make in the comfort of your own home....

I say epic because it’s based off my famous Kroll’s Kookie recipe which makes 6 large chocolate chip cookies. I essentially scaled that original recipe back to make 1 giant cookie… ~7.1 oz. to get specific. ? They are warm, gooey, and soft on the inside with perfect golden brown exterior. I am just seriously overflowing with excitement that I have created the perfect recipe for ONE BIG COOKIE (and clearly it’s big enough if you want to share it)....

Chelsey Amer, MS, RDN is a Manhattan-based private practice dietitian, healthy food blogger, coffee lover and self-proclaimed dance cardio addict! When she’s not helping clients see their lives nutritionally, she is in her kitchen developing tasty, food allergy friendly, mostly vegetarian (largely vegan and gluten free too!) recipes and photographing every bite! Chelsey has had food allergies [to tree nuts, peanuts and sesame seeds] since a young age, which sparked her creativity in the kitchen and desire to help others live a delicious and nutritious life, despite their restrictions....

These cookies are super fun and easy to make (especially if you’ve made some of my cookie recipes before like these Cookies n Cream cookies or Giant Chocolate Chip Cookies you’ll have no problem with this recipe!). Strawberry shortcake cookies are a Spring and Summer must-make dessert but really can be enjoyed year round because my recipe uses freeze-dried strawberries and not fresh. Freeze dried strawberries are great to have stashed in your pantry and bake deliciously into your favorite baked goods like pancakes, scones, muffins or you can top them on yogurt or oatmeal too....

The end result was fermented rice and preserved fish. It spread to Japan alongside Buddhism in the 9th century and the term sushi translates to “sour” or “sour-tasting” in Japanese. The first type of sushi made was called nare-zushi, or “aged-sushi.” Some of Japan’s most traditional sushi comes in varieties like maki rolls and temaki. The main difference between these two types of sushi is that maki rolls are rolls that are cut into bite-size pieces and temaki are hand rolls kept in a cone or log shape that’s meant to be bitten into....

If you want taro milk tea made from fresh taro roots and purple sweet potatoes, then this recipe if for you. After trying so many different ways to make this drink, I’ve finally figured out the perfect consistency & sweetness level that rivals some of the most popular boba cafes nearby. Where’s taro milk tea from? Taro milk tea has been on my list of boba favorites for years (along with jasmine sea cream boba, hot almond milk tea, & iced matcha lattes)....

What is tteokbokki and what does it taste like? Tteokbokki (떡볶이) is a popular Korean snack food and comes with many different names and spellings like ddeokbokki, ddukbokki, topokki, ttekboki, ttepoki, ttokbokki, tteok bokki, tteoboki, and teokbokki. It’s a dish that was served in Korean royal court and originated during the Chosŏn dynasty (1392–1910) in its original form called gungjung tteokbokki and is made with a soy-sauce base. However, it wasn’t until the 1950s that people started to make a spicier version of tteokbokki made with gochujang (red chili paste) and gochugaru (red pepper powder)....

I prefer making my own ube jam from scratch or using fresh ube halaya from Seafood City (in the fridged aisle) because it tastes better, whereas the jarred ube jam includes preservatives like citric acid that might change the flavor of ube. You can make ube halaya from fresh ube roots, frozen ube, or dehydrated powder. Lately, it’s been quite difficult to access fresh ube roots, but I was able to find ube powder to make it into ube halaya for future recipes....

This is a dipping sauce I grew up with as a kid, with mom and grandma making this pretty often, for the dishes that specifically call for it, or sugarless versions of it just to dip boiled leafy veggies with (rau muống, or water spinach anyone?). I used the Three Crabs brand fish sauce. Depending on the kind you use, you will need to adjust the amount used due to sodium levels and flavor which can vary from brand to brand....

They are a typical ingredient in home kitchens and restaurants because of their versatility and affordability. In Vietnamese cuisine, shallots are a common ingredient. They’re commonly fried for salad toppings, fried to garnish bánh cuốn, or minced for pork marinades among many other uses. True shallots vs. false shallots Shallots are an onion variety that we can eat either raw or roasted, making them one of the more versatile ingredients when cooking....

Snickerdoodles are an obsession around here and if you haven’t tried my white chocolate snickerdoodles or pumpkin snickerdoodles you need to try them out ASAP! After all, it’s peak cookie season and there’s nothing better than freshly baked cookies on a cozy night. These snickerdoodles are filled with flavorful apple butter (I just used store bought) and are super light and fluffy. They are similar to my maple cookies but with apple butter flare....

I’m spilling the beans (pun intended) on how to make this ultra flavorful butternut squash chili and you’re going to be making it on repeat all soup season long! There’s nothing better than a warming, filling, cozy bowl of chili during the Fall and Winter months. Or if you’re anything like us you love chili year round you’ll have to try my four bean chili and white chicken chili too!...

Dress the top of the salad with my homemade balsamic vinaigrette and sprinkle on bleu cheese too if you’re feeling up to it! This salad hits the spot every.single.time! Chicken salads are a favorite of mine, I am equally as obsessed with this buffalo chicken salad, chicken macaroni salad, and this chopped chicken salad with sesame dressing. There is an abundance of fresh ingredients in this salad, plus lots of protein which I love for a satisfying lunch or dinner....

I’ve often heard people say they love only the cookie part of the chocolate chip cookie and they pick out the chocolate chips just so they can enjoy the dough portion! Come to find out, this is my toddlers preferred method of enjoying cookies too. ? I thought it would be fun to create a cookie recipe for the chocolate chip less cookie lovers out there! As soon as you smell these freshly baked treats you will be drawn to the light brown, crisp edges that give way to a deliciously sweet, thin, and richly satisfying chocolate chipless cookie....

These chocolate peppermint cookies are so soft, chewy and I bet you won’t be able to just take one bite. Scratch that, I bet you won’t be able to stop at just 1 cookie! Cameron tasted it and told me, “Now that’s a cookie that I can’t put down.” And he’s right. After one bite it’s literally going to be glued to your hand it’s so good you literally can’t let it go!...