Looking for an easy-to-make, eye-catching, and delicious dessert for your next summer party? This ricotta and berry mousse will surely wow your guests! We love summer because of the beautiful weather, but fresh berries from the farmers’ market are just as important of a reason. […]
A unique pick-me-up! The perfect combination of sweet and creamy avocado smoothie, mixed with bitter and fragrant coffee.
Made from glutinous rice, it is soft and chewy – the texture is similar to but thicker than that of Japanese mochi. Commonly served with pork sausage or pork floss.
‘Financier’ is a small French almond cake flavored with brown butter. The name comes from its traditional shape (which looks like a bar of gold) and its golden color from the brown butter. Of course if you have traditional financier trays, that would be ideal- […]
It is rhubarb season and we couldn’t be more excited to make our first sweet tart of the year with some from our local farmers’ market! If you have never tried rhubarb, it is pretty sour and when used in desserts, it tastes very much […]
Remember those beautiful salted duck eggs that we made? We promised that we would share some recipes with you can make with them and here is an amazing one. We were lucky enough to snatch some last-of-the-season soft shell crabs and knew we had to […]
Súp bắp cua and súp măng cua are two versions of a soup that is very commonly served as an appetizer at Vietnamese parties and weddings. It is normally made with chicken stock, shredded crab meat, and corn (bắp) or white asparagus (măng tây) – […]
“Kho tộ” refers to the Vietnamese method of braising food in a clay pot, rather than a specific combination of seasonings or flavors. This means you will find many variations of “cá kho tộ” in Vietnam- differing between regions and families. That being said, most […]
A Vietnamese take on Korean mayak eggs. These jammy soft-boiled eggs are umami, sweet, and salty- with bold aromatics.
Two food fanatics cooking and eating our way around the world. Born and raised in Vietnam and France, respectively, our obsessions with food are deeply ingrained in our DNAs.