This SHANGHAI STIR-FRIED NOODLES recipe features bouncy, thick noodles stir-fried with shrimp, shiitake mushrooms, cabbage, carrots and scallions in a very slurpable, savoury sauce. It’s a 20-minute meal that everyone should have in their weeknight repertoire.

This SIMPLE KALE AND SAUSAGE PASTA is a perfect back pocket recipe to make on busy weeknights, involving only 6 ingredients but always super tasty. My biggest tips for this dish is using quality sausages and taking the time to brown the tomato paste to max out its umami.

This easy and hearty TACO SALAD will be a hit with the whole family! If there’s one meal that will get the children and adults in your life (and yourself lol) to gobble down a huge pile of salad, THIS IS IT. Crispy lettuce, crunchy tortilla chips, hearty beef and beans and creamy ranch dressing…these flavours and textures play so well together in this addictive TACO SALAD.

This SPEEDY CHICKEN KATSU DINNER features juicy chicken cutlets served with freshly steamed rice, crunchy shredded cabbage dressed in a 5-minute sesame dressing, and sweet-tangy tonkatsu sauce. This is a meal I can throw together in 30 minutes!

If you seek wholesome and delicious recipes you can whip up quickly for the whole family, this PASTA WITH BROCCOLI, GARLIC AND LEMON checks all the boxes. Add it to your weeknight arsenal immediately! This recipe is the latest in my Instagram recipe series, You Got This in 30 Minutes, wherein every recipe is family-friendly and can be made in 30 minutes (or less). I’ve been excited about every single recipe I’ve shared in the series so far and this one is no exception.

The proof is in the jello! I am sharing the BEST, NO FAIL method to get bouncy BONE BROTH JELLO every single time: cook bone broth in a SUPER-LOW OVEN whuuuuut 🤯

This SHANGHAI “VEGETABLE RICE” is a simple comfort food of my childhood. It is the kind of humble home cooking that I love nd crave. The name of this recipe is a direct translation of its name in Chinese, 上海菜飯. Actually, the character 菜 (pronounced cài in Mandarin or choy in Cantonese) in this context refers specifically to leafy vegetables versus the broader definition of vegetables. Growing up, we simply called this “choy faan” or leafy vegetable rice.

This is one of the easiest pastas you’ll ever make. In basically the same amount of time to cook the pasta, you can make the sauce. Then toss the sauce with the cooked pasta plus handfuls of baby spinach to wilt, and finish it with grated Pecorino Romano and dried chili pepper flakes. That is it. DINNER is served.

This MUSHROOM AND EGG “GYUDON” JAPANESE RICE BOWL is an easy, healthy 30-minute meal perfect for weeknights. King mushrooms are an amazing swap-in for meat because of its inherent “meaty” texture and ability to soak in loads of flavour. My favourite way to prepare king mushrooms is hand-shredding into strips and sautéing them with a little bit of oil in a searing hot pan until they’re nice and brown on the edges. This technique brings out their flavour and make them satisfyingly “meaty”. If you haven’t tried this, you MUST. I highly recommend it 🤌

Homemade dumplings are a labor of love! And there is nothing else quite like them. People often express surprise to me that the dough for dumpling wrappers is simply made with all purpose flour and water. I think of it as being very similar to making pasta from scratch. You can master it with a little practice and the payoff is so satisfying ☺️

Tender and chewy glutinous rice dough encasing a rich, oozy sweet black sesame filling and served in a light ginger broth, these SWEET GLUTINOUS RICE DUMPLINGS WITH BLACK SESAME FILLING are heaven in every bite!

This EASY CHINESE TOMATO EGG NOODLES is a dish you should most definitely have in your weeknight arsenal. It’s so quick and easy to prepare, and satisfying to eat. Summer tomatoes are glorious in this tomato-forward dish. But honestly I make this all year round because it is such a no-fuss meal I can throw together in 15 minutes. We all need more of those, am I right?

Succulent poached shrimp and juicy melons are the stars of this POACHED SHRIMP + MELON SALAD. Dressed deliciously in an easy 5-ingredient vinaigrette of evoo, white balsamic vinegar, fresh lime juice, sugar (you can sub honey) and salt, and finished with addictive Tajín on top, this is a salad you’ll probably want to make all summer long!

Before you think this is yet another hummus recipe, think again. This CONFIT GARLIC HUMMUS WITH GRILLED MUSHROOMS is absolutely unlike any other hummus recipe I’ve seen or tasted. Loads of garlic (two heads) is roasted in oil in the oven to flavour the smooth and creamy hummus. But it’s the mushroom topping that gives this dish its OH-MY-GOD swoon factor. A mix of cremini and shiitake mushrooms are grilled and then marinaded in garlic, lemon juice and peel, thyme, maple syrup and dried cascabel chile.

With Spring well and truly here (yes, I hold my breath until the month of May), I knew I had to make this STRAWBERRY SHORTCAKE recipe. This was definitely my first time baking a cake in a sheet pan and as you can clearly see, it worked out wonderfully. I love the fact that this single layer situation makes it fuss-free to feed a crowd. This cake serves 16 or more. The cake itself is rich and spongy, and super easy to make. My girls made the cake on their own and I added the toppings after the cake cooled. Everyone LOVED IT.

MOUCLADE is a divine dish of steamed mussels in a mild saffron curry cream sauce kissed with cognac. It originated from La Rochelle in south western France and is my favourite way to enjoy fresh mussels! In my version, it is a bit lighter (and almost dairy-free) by using oat milk instead of the traditional heavy cream. Lighter, but ever so luscious and flavourful. A fresh, crusty baguette is a must for sopping up all the saucy goodness.

These MERINGUE NEST COOKIES WITH MASCARPONE WHIPPED CREAM topped with mini chocolate eggs are absolutely necessary for Easter! These darling treats are definitely not just for the kids 😉

These SHANGHAI SPRING ROLLS are exactly the kind I grew up eating so they are, hands down, my favourite type of spring rolls! My paternal Shanghainese grandmother used to make it and my dad makes it. We usually make a big pot of simple meatless congee to go with it for a weekend lunch everybody looks forward to!

I love rice and I love kimchi. Like, looooooove. Today I’m sharing this EASY KIMCHI FRIED RICE recipe that’s become a weeknight staple ever since my two girls finally learned to enjoy kimchi! This is one of the quickest dinners you can pull together using fairly basic fridge and pantry staples. You can use homemade kimchi or store-bought kimchi. As easy as this recipe is, there is one thing I want you to pay attention to: perfect fried rice starts with perfectly prepared rice!

It was New Year’s Eve. The restaurant was fancy and the crowd dressed in their celebratory best. When the Baked Alaska arrived at the table, I pounced and devoured with fervent enthusiasm in a very unladylike manner. “That was soooo good” I gushed in my post-ecstasy state, to which my friend gleefully pointed out the chocolate schmears all over my chin. Okay so it wasn’t my most elegant moment but now you understand my obsession with BAKED ALASKA’s! 😆 It’s also been something on my To-Make bucket list since forever so I’m not sure why it took me so long to finally make it. This show-stopping dessert is much easier than it looks, especially when you cut out a lot of the work by buying quality gelato that is as good as anything you can make at home (probably better, if you’re me) like I did using Righteous Gelato.