Hi my dears! First up: I was interviewed in Worth Mentioning by Christy Moyer, fun! She asked about my favorite books, how I’d spend a day with/ without kids, my go-to weeknight dinner, and more:

We all need some good, healthy advice. It's time to bust out Fortune Cookie Fun. A little fun and reflection to brighten your week.

Thank you Gabrielle, Sophie Bourdon, Decadent Vegan Baker, Apartment22, and many others for tuning into my live video! Join me for my next live video in the app! Going to try to make this a more frequent thing. Recipe coming in my next post!

You know what I did yesterday for the first time ever? Made a flax egg. That’s probably not entirely true, but I can’t remember the last time I did it. Of course, Trader Joe’s was out of eggs. Does anyone have intel on when they stock? I feel crazy asking this. I was testing cranberry orange muffins (by that I mean, I’ve had cranberries in my fridge sin…

I’ve long used both writing and making food as ways to process, discover, and express my Asian American identity. It is a deep joy to feel closer to my roots through baking and cooking and to share the revelations with others.

Happy Friday!

I suppose it’s the mark of an … unconventional … childhood that it surprises me not at all to get a phone call in the wee hours from a friend I haven’t heard from in yoinks, asking if I could come pick them up from the aeroport; or saying that they’re on the way though, and could they borrow the couch for a couple of hours? Or grab a…

As she introduces the recipe for Orange Olive Oil Cake in Mozza at Home, Nancy Silverton writes a bit about the testing process. But as you will see as you read her words, Nancy doesn’t tell all. I thought you might like to know how truly painstaking that process was.

Happy Sunday. Today I’m writing to share reader faves to inspire your cooking for the rest of the week.

Oatmeal often gets a bad rap when it comes to blood sugar balance. While it's a comforting and nourishing breakfast, traditional bowls of oats—especially the instant or overly sweetened varieties—can lead to sharp blood sugar spikes, leaving you feeling sluggish and hungry soon after eating.

New York City has long been the backdrop for dreamers, hustlers, and creative visionaries. But in the social media age, it’s also become an influencer factory—producing an endless stream of near-identical TikTokers documenting their day in the life routines

I love a good take out dinner, but half the time the restaurant can’t make what I’m craving gluten free. Although there is a good chinese food place by me that does cater to gluten free, I feel like its sometimes better to just make the meal at home and save yourself the stress of wondering “

How do you like to celebrate?

I absolutely love cooking with lamb—it’s rich, flavorful, and incredibly versatile. With Easter fast approaching, it's the perfect time to showcase this delicious meat in dishes that bring family and friends together around the table. Whether you prefer

I’ve always been a cookie girl.

Hey Everyone!

Peanut butter cookie and white chocolate strawberry protein bars. I feel like that’s all I have to say, but I’ll go on. Store-bought protein bars can get really expensive and many include preservatives, additives, and other ingredient extras that can be avoided if you make them at home! These are so yummy, you get 14-16 bars per batch, and two flavors k…

Hi, friends. Late Feb and early March were full of that in-between-season deliciousness. The comforts of winter with glimpses of springy zing. There was a cozy but super easy cauliflower soup with a za’atar drizzle, a sweet meets savory veggie noodle salad loaded with herbs and chicken, and a tomato recipe that will show you how to make the most of out-…

“I’m sorry for the ghost I made you be. Only one of us was real, and that was me.” — Leonard Cohen

💜 Peeps - Welcome to Snackable Bakes! 💜

This is one of my more popular posts from a couple of years ago, and I thought it deserved a revisit. I hope you don’t mind the repost—I’m taking a short break but will be back in mid-April with plenty of book updates and Italy stories to share. See you soon!

I think a lot of people don’t really realize how much work goes into writing a cookbook for a traditional publisher. I know, personally, I kind of felt like maybe it was a glorified blog, but boy, oh boy was I wrong! Fortunately, I learned so much the first time around writing my debut cookbook that it’s making this time around not only smoother and mor…

I’ve been meaning to consolidate and create a place that you all can reference back to and we’re finally here. I know it’s overwhelming how many people have been creating substacks and here is Alia making one too, hehe - but in all honesty it just makes the most sense to share my recipes here for you all, plus allows me to be creative and garner inspira…

Happy Sunday! I’ve been cooking up a storm, and I’m so excited to finally share all my St. Patrick’s Day recipes to help you prep a festive meal filled with lots of luck!