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Background My first experience eating coconut rice was at a Burmese restaurant called Mingalaba and it blew my mind. It was my first taste of Burmese food and I loved it so much. I quickly learned that coconut rice is a popular side dish in many cultures around the world like India, Thailand, and Africa. It pairs perfectly with many dishes, specifically Thai curry like beef panang because it’s a simple and sweet flavor to the spicy and flavorful curry dish....

There is just so much to love about Mongolian beef in general and especially this recipe because it’s filled with tender strips of flank steak and swimming in a sweet yet savory sauce. It’s also so easy to prepare, is better than take out (yes, better than take out from your local Chinese restaurant!) and can get dinner on your table in 30 minutes or less. Can I get a heck ya?...

The key to making this French Onion Pasta is to take time to slowly caramelize the yellow onions in butter until they are very sweet with a deep savory flavor. The flavor of these sweet caramelized onions is then enhanced with fresh garlic, thyme and a spicy kick from chili flakes. What makes my recipe special and different from the rest is that I pull it together with cream cheese and reserved pasta water to create a creamy, intensely flavored, rich and thick sauce that lovingly clings to each Cavatappi noodle....

LA galbi takes me back to late college nights at Korean restaurants, where we shared a cast-iron dish of sizzling grilled beef ribs at 1:00 a.m. This LA galbi marinade recipe hits the spot whenever I feel a spark of nostalgia and want a filling dish that serves many people for dinner. What is LA Galbi? Galbi or kalbi was one of my favorite dishes, especially during late-night college meals at BCD Tofu House or Koba....

If you’re a lemon lover like me, you also need to make my Lemon Cheesecake Bars, Lemon Curd Cookies, or these Lemon Poppyseed Scones. My lemon brownies are “fudgy” thanks to the white chocolate but they still have a little bit of a delicate, cake-like texture. They are perfectly moist, soft, packed with lots of bright lemon flavor and a hint of vanilla to add depth. I like to top them with a simple lemon glaze made from just powdered sugar and fresh lemon juice....

In an effort to make something with my overripe bananas that wasn’t banana bread, I made this recipe! It uses 2 bananas which is perfect because I always feel like I have just 1 or 2 lingering bananas on the counter waiting to be used. These oatmeal breakfast bars come together easily and are so satisfying. Perfect for busy mornings or when you need a quick bite in the afternoon to hold you over until dinner....

One of the best things about this recipe, besides them being totally delicious, is that if you love my viral pumpkin bread recipe, you’ll love this recipe, too. The base of these muffins uses the same pumpkin bread recipe, and then the muffins are infused with the cream cheese mixture in the center. The pumpkin bread recipe is too good, so I knew it would be great for these muffins....

Fall immediately jumps into your kitchen as the warm spices of cinnamon, cloves, nutmeg, pumpkin pie spice, all spice and cardamom swirl through the air when you pop this decadent Pumpkin French Toast Casserole into the oven. What is it about these Fall spices, especially cinnamon that makes you want to grab a good book, a cozy blanket, a cup of tea, and eat anything pumpkin?! For me, these Fall fragrances are the best way to start my day, especially when they are wrapped up in this amazing Pumpkin French Toast Casserole served up for breakfast or brunch....

I love that Spaghetti Squash only takes ~40 minutes in the oven (or even less in the microwave and Instant Pot, see my directions below for those methods) and then you can just heat up marinara sauce and pour it on top with a pinch of Parmesan…mmm! I’ve also made my spaghetti squash and incorporated half of the squash with regular noodles. One of my favorite recipes to mix half noodles and half spaghetti squash is with my Roasted Tomato and Bell Pepper Pasta!...

That version is great, and probably the one I’ve had more of, however, the version you’re going to make in this post is more substantial–enough that you don’t need another side dish or entree to go with it. To be honest, I haven’t been super particular in choosing tomatoes for this dish. I like to go with plum Roma tomatoes because of its size and texture and the color is always enhanced by adding some tomato paste....

Can you eat cold rice? As long as you’ve properly cooled and stored your rice after cooking, it’s perfectly safe to eat cold, leftover rice the next day. With any cooked food, it’s important to keep it out of the “danger zone” of temperature, i.e. anything in between 40°F and 140°F. Once the rice is cooked and served, cool the rice quickly in wide containers for about 30 minutes on the counter and then cover with a lid and place it in the refrigerator....

Types of hot pot broth In the simplest terms, hot pot is when you dip raw ingredients into a simmering broth heated over a stove and continuously cook and eat during a meal. It originated in China as early as the Zhou Dynasty (1046 BC) and is now eaten in many countries. The broth is one of the main ingredients in hot pot and varies greatly depending on where in the world you’re eating....

Simple to makeCreamy and flavorfulOnly a few ingredientsImpress family and friendsAnd it’s fun to make! Trust me…I’m human & buy whipped cream from the store often. BUT, if you want to go the extra mile (or since this is so simple I’ll call it half mile) you can make a homemade whipped cream because it always wins them over! Ingredients you will need: Heavy creamGingerbread sugar (sugar with ground ginger, nutmeg, cloves & cinnamon added to it)Coffee extract OR vanilla extract works too....

Instant Pots are all the rage these days and it could be a good decision for you if you want to consolidate appliances like a rice cooker, slow cooker, a yogurt machine, and a pressure cooker all in one. While it may seem like a miracle machine, I’ve found that some Instant Pot recipes online aren’t as user-friendly as they appear–especially when you’re an Instant Pot newbie. After testing out many many recipes online (even the rice recipe directly from the manufacturer) that gave me unevenly cooked rice grains or watery rice at the end, I decided to venture out and come up with my own ratio of rice and water, timing, and pressure settings....

I’ll show you how to clean shrimp quickly and even devein them with or without shells, with one really fast method my mom taught me. What’s in the vein of a shrimp? The black line on the back of a shrimp is the intestine, aka where all the shrimp’s digested food (a.k.a. poop) is located. If this sounds unappealing to you, it’s no wonder people choose to devein this intestinal tract before cooking their shrimp....

As a dietitian, I often get asked, “Is soybean oil healthy?” or “Is soybean oil bad for you?” I thought I would take the time to break down the facts of soybean oil for you today and dispel any myths that may be floating around. Soybean oil is the most widely used edible oil in the U.S. You probably use it most for salad dressing, homemade sauces or in your baked goods....

I’m back with another salmon recipes because: I’ve got this Sheet Pan Salmon with Homemade Pesto here on KK too and it’s another healthy dinner that’s full of flavor, quick and easy! And if it’s the Mediterranean flavors you love, check out my Mediterranean Chicken & Rice too. If you’re in a dinner rut, this Mediterranean salmon will get you out of it FOR SURE. It’s honestly easy enough for a weeknight dinner but impressive to serve to dinner guests as well....

I’ll take cheesecake in just about any form… Cheesecake Cookie Bars, Raspberry Cheesecake Cookies, or even Pumpkin Cheesecake made in an Instant Pot. The creamy, smooth filling and graham cracker crust gets me every time! If your love for cheesecake is as big as mine you’re going to reallyyy appreciate this recipe. It’s rich, smooth and creamy, tangy (in the best way) and a luxurious crowd-pleasing dessert. I like to break down this classic cheesecake recipe into 3 layers: Top with your favorite fresh berries and a dollop of whipped cream and dive into pure bliss with this creamy classic....

It’s a light, refreshing pasta dish that is super easy to make. (Easy is always a must!) It features a medley of red and yellow bell peppers, zucchini, yellow squash, cherry tomatoes, asparagus, carrots, and yellow onion, all roasted to perfection. The roasting process caramelizes the vegetables, bringing out their natural sweetness and adding a super yummy depth of flavor. The pasta and vegetables are tossed in a garlic herb butter that I would happily eat on its own; it’s that good....

This loaf has the rich, nutty flavor of peanut butter mingling with the natural sweetness of bananas, and you can’t forget the cutest little mini melty chocolate chips studded throughout. One of my favorite parts of this recipe is the creamy, sweet peanut butter frosting. It pairs perfectly with the flavorful and moist banana bread, making each slice totally irresistible. It’s perfect for breakfast, a snack, or dessert and of course is a great way to use up those overripe bananas sitting on your counter....