Latest recipes with photos

Just like Kenny Rogers restaurant's BBQ sauce.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

We have been making several ice cream this summer, this chocolate hazelnut ice cream tastes heavenly delicious. Creamy, nutty and vanilla-y, you can find chunks of chocolate in every bite.

I used very little green bell pepper (only had a half pepper on hand), but added frozen peas and sliced fresh mushrooms instead. I also ad libbed a little more by spicing it up with a good pinch of my homemade garam masala. Delicious.

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

Crunchy and refreshing, the coleslaw was slightly sweet and sour. Loved the dried cranberries in it, I also added one peeled and chopped green apple, our guests really enjoyed it, and gave rave reviews. Another delicious coleslaw is perfect for summer BBQs.

Served at RS dinner. I ate a whole bunch.

An Italian style pasta salad with well seasoned pasta and perfectly cooked broccoli.

Fried Cabbage recipe