Readers beware! This dish may be the cheesiest and creamiest mac and cheese out there. It’s one of those dishes that become better as it’s reheated the next day and the next. We have an old recipe of this dish, and over the years, we have changed it up (ex: milk instead of whipping cream, etc). Sorry to Tina for taking so long to update this recipe! We hope you enjoy this dish as much as we do. 
Let’s begin!
Posted in Tasty Mac and Cheese
Tagged cheddar cheese, cheese wheeze, mac and cheese, macaroni and cheese, milk, parmesan cheese
Hello readers!
The other day, I was going through an extreme food slump phase. I was very hungry, but not really craving anything in particular. On those days, I usually opt for refreshing things such as fruits or vegetables. Anyways, I remembered a particularly tasty salad K and I had at a restaurant in NY which consisted of all things good: tuna, greens, eggs, potato, green beans, olives, capers, etc! All of my favorite things that taste good. It is very difficult to find such salads in Korea so I decided to look up a recipe for this Nicoise Salad. I hit the jackpot with none other than Julia Child’s recipe! For the most part, I stuck to the original recipe. Read on for more!
Posted in Tasty Nicoise Salad
Tagged dijon dressing, Eggs, French salad, Julia Child, lemon dressing, Nicoise Salad, olives, tuna
Hello dear readers! A few days ago, we had a delivery of delicious crab! We decided to enjoy the crab with a side of tasty fish roe stew. This stew is commonly seen around Korea: A slightly less spicier version is served in many Korean-Japanese restaurants, a spicy version is served as a compliment to alcohol in drinking pubs, and of course, this dish is served as the main entree in restaurants. The great thing about this dish is that it is very easy to make….if you have fish roe in your fridge! This is very common in Korean houses, but may be rare in the western world. Specifically, Alaskan Pollack roe is used for this type of dish. If you go to a Japanese food specialty store, Korean store, or perhaps a general Asian store, you may be able to find this fish roe. Koreans call it Myeong Ran Jeot. The Japanese have their own version of this and call it mentaiko. The eggs come marinated and commonly served as a side dish.
Posted in Tasty Korean Fish Roe Stew
Tagged fish egg, korean soup, mentaiko, myeongran jeot, pollack, roe, Stew
