These nachos are bursting with flavors that touch on each little tastebud & sensory node: savory, fruity, spicy, tangy, meaty, creamy, and cheesy. Combine all of these on one crispy tortilla chip and you have a mouth orgasm – wait, can I say that? Is mouth orgasm ok? It’s not? No problem, I’ll just use…
Read MoreWhat an interesting world we currently live in – you don’t have to meet people in person to get to know them anymore. If you’re a social media user, you’d understand that everyone gets to learn about each other virtually, but sometimes, what people put out on social media isn’t really the person that they…
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One of the follower requests we received this month was for soups & chowders made with seafood. While we’re definitely not going to post a recipe containing actual seafood, we do like the idea of a play on clam chowder with flavors of the sea, silky texture, creamy broth, and hearty fillings. Upon going out…
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“Let’s take a quick moment of silence for the fact that we may never eat Chick-fil-A again…” “Eh-hem… What uhh, what if we could still eat Chick-fil-A?” “That’s preposterous Jimmy, you know that if you eat Chick-fil-A, the vegan police will come and lock you up forever.” “You don’t think I know that? I’m just saying,…
Read MoreAfter living in LA, on and off, for over a year, you get to learn a lot about the ever-growing food scene. We’ve explored high and low and finally present to you a list of our top 10 favorite food spots/restaurants in Los Angeles, ranging from pizza to ice cream to fancy-schmancy restaurants. Every place…
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Tender chickpeas are browned in sautéed garlic olive oil and mixed into a thick, cheesy sauce with a mustard kick. This meal takes 15 minutes to whip together, making it an easy, protein-packed breakfast for a morning on-the-go. At the end of July, we sent out an email and asked one of those question things…
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This month we saved the best recipe for last, because this Chinese BBQ Jackfruit is out this world guys. It’s burnt in parts, it’s sweet but with intense umami depth, and oh God, it just satisfies everything you want from an entree. Springs rolls looks intimidating, you know, because the see-through wrap and pretty fillings,…
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We conducted several experiments before reaching a homemade hoisin sauce that looks, tastes, and feels like real hoisin sauce. Heck, we even had a recipe for date hoisin sauce way back in the day, but uh… sorry dates, there’s bigger players in the league now. Hoisin is a thick, extremely salty, and relatively sweet sauce…
Read MoreNo Ingredient Insights today? What?! Yeah, I’ve decided to switch it up a little this week. And maybe even next week… And the week after that. Who knows! This is what being young is all about – not knowing where life takes ya. Today’s topic is all about something super special that Ryan and I…
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This sandwich doesn’t need too much explaining. She’s a boss ass bitch who does what she wants and everyone knows her for it. Who is she? She is Banh Mi, the most iconic Vietnamese street food. Banh Mi is a simplistic sandwich that lets its ingredients do the talking. The “meat” isn’t heavily seasoned, it contains…
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Who woulda thought that you could make a sweet cake using an underground tuber that looks like a root vegetable from Mars? Certainly not me, but some smart person in Southeast Asia did, and for that, I’m thankful. This cake contains no flour – except for a touch of starch – no added oil, no…
Read MoreMmm the sweet, sweet smell of laziness…. it’s Sunday. I’m here to propose a question: what does Sunday mean to you? For Ryan and I, it means stuffing our faces all day long – whether it’s food from a place we’re already familiar with, such as the regular vendors at Smorgasburg (a Sunday outdoor market…
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Ca Phe Sua Da is the crack-cocaine of the coffee world. A few sips of this strong espresso mixed with sweetened condensed milk and your head will be buzzing, heart racing, and you’ll be walking back up to the counter to order more. I think of Vietnamese coffee kind of like I do edibles: I…
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There’s not a dish that highlights France’s influence on Vietnam more than Banh Xeo – a golden Vietnamese crepe, colored with turmeric, that’s typically filled with steamed pork or shrimp and plenty of bean sprouts. Just think about it: a crepe in Vietnam. This food is the direct result of French colonization. Sure, there’s evidence…
Read MoreHappy Sunday evening to you, and happy National Ice Cream Day! Did you do anything to celebrate this very important holiday? Ryan and I did – we went out to LA’s Smorgasburg in celebration of their Ice Cream Alley and got ourselves a couple of frozen treats from local vendors. Ready for this?… Creamy coconut…
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I applaud you for being brave enough to click on a recipe that starts with “hemp tofu.” If you’ve ever had hemp tofu, then I tip my hat to you two times because you probably know how bleh it can be. But stick with us friends – we’ll show you that hemp tofu can actually…
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We love traditional dishes as much as the next person, but sometimes it’s cool to take those flavors and use them in different ways. Take this bowl, for example. We took many of the flavors commonly found in Banh Mi (a Vietnamese sandwich, incase ya didn’t know) and applied them to the low-carb Jesus: cauliflower…
Read MoreIt’s Sunday, it’s early (at least, for me), I’m still feeling wine-drunk from last night, and it’s time for Ingredient Insights. As you may have noticed by now, we’re doing a month full of Viet-Chinese dishes that I’ve grown up eating, but with a modern twist, NEOH-style. Here’s where the daikon, lemongrass, and fish sauce…
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Anyone that’s ever ate Banh Mi has probably had pickled carrots & daikon. They probably also know how amazing these fermented veggies are. Just like pickles that you may be more familiar with, Do Chua is tangy and contains the perfect balance of salty & sweet. Unlike some fermented veggies, Do Chua only takes a…
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In June, we gave you guys a BIG taste of the foods that I grew up with – a.k.a. barbecue barbecue barbecue. This month we’re diving into the foods that infatuated Kim’s heart as a kid – namely, all the Vietnamese dishes her Grandma made. You might be thinking, “her grandma made vegan jackfruit wings??”…
Read MoreThere are so many ways to start off this week’s Ingredient Insights about mushrooms. I could tell you a fun fact about them, like the fact that more than 4,600 years ago, ancient Egyptians referred to mushrooms as a symbol of immortality using hieroglyphics (mushrooms were food exclusively for royalty, so no one else were…
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June is almost over. Can you guys believe that? I feel like it started yesterday. To top off this hot month full of soul comforting barbecue recipes, we’re ending things on a sweet note. And what dessert fits the bill better than Peach Cobbler? It’s Southern in origin – just like most of the recipes this…
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Sweet potato salad is the best thing since potato salad. Wait, scratch that, sweet potato salad is the best thing since itself, because this is way better than regular potato salad. Because it tastes just like Southern potato salad, only there’s no harmful lectins, the mayonnaise is made from avocado oil, and no one would…
Read MoreIt’s SUNDAYYYYY SMACKDOWNNNNN! And by “smackdown” I mean Ingredient Insights. I’m about to smack down some ingredients! Not literally. Or literally… into mixing bowls and pans, ya know? Actually, scratch that – that was a terrible idea. Don’t smack down cassava flour; you’ll end up with a very white countertop and lots of sadness. [in…
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Today we’re bringing in the game changer. The type of food that makes you say “fuck meat, I got this shit!” This tempeh is smoky, full of deep savory flavor, crusty on the outside, tender on the outside, and – get this – there’s no pesky bone to deal with! Isn’t it so relieving knowing…
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A couple weeks ago on our coleslaw post, I mentioned that barbecue has its roots embedded in slavery. You didn’t actually think I’d leave you hanging without more to the story, did ya? Because I’m here to go a ‘lil deeper into that history – as well as share this sweet, smoky, and tender baked beans…
Read MoreIt’s Sunday and I’m feeling like changing up Ingredient Insights a bit. Just for today, at least. Have you ever thought about how strange it would be to give food a gender and then talk about them as if they’re people? Well, you’re in for a treat…. Or a threat – it could easily go…
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Did you guys have a go-to diner spot growing up? You know, the one that was a little sketchy, had the cheapest food with the largest servings, was open 24/7, and had really nice, older waitresses who probably smoked a lot in their youth and went to church every Sunday? I know we did, and…
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‘Hol up, let’s pause our barbecue train for an early Summer sweet, ya fig? Oh wait, that’s a late summer treat. I berry even caught my mistake! We thought you might like something to do with all those in-season, antioxidant powerhouses, other than popping them in your mouth by the handful (guilty). These blueberry…
Read MoreI came across an Overheard LA post yesterday while scrolling through Instagram. It went something like this: “What’s ‘lap ride?’ Is it a music festival? I keep seeing #lapride on instagram.” “You mean LA Pride?” Happy Sunday and happy Pride, everyone! It’s been one heck of a week, and boy, am I glad it’s Sunday…
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