hmfong
4 days ago
This maple persimmon upside down cake combines silky persimmons, cozy maple syrup and tender cake. It's perfect for fall and winter, and I can't think of a better way to showcase the season's persimmons.
Click here for the recipe for maple persimmon upside down cake.
hmfong
12 days ago
Spam has a bad rep. It's squishy and homogenous and gelatinous and processed af. But pan-fry it, slick it with teriyaki sauce, cushion it with some rice and swaddle it in seaweed? Yes, PLEASE.
Click here for the full recipe for spam musubi!
hmfong
a month ago
I don't get the sparkling water trend. For some reason, unsweetened (or even barely sweetened) carbonated water is wrong to my tastebuds. But add some strawberry puree and jasmine tea, and I am a happy camper.
Click here for the recipe for bubbly strawberry jasmine tea!
hmfong
a month ago
I once got a fairly nasty comment involving many f-bombs and general aggression about putting rosemary in ice cream. I have a feeling that commenter would also be ...enthusiastic about this tofu cream as well, but it tastes delicious, so that's all that matters. You can't taste the tofu here, and it's all about how rich and dense it makes the cream. Highly recommend.
Click here for the recipe for tomato nectarine salad with tofu cream!
hmfong
2 months ago
Most people think of beachy weather and skimpy clothing for spring break. I opted for misty, drizzly weather and someone to pump my gas (literally: in Oregon, an employee will pump your gas and it's a law). And it paid off: above, there's St Johns Bridge, topped off with a fogginess that rivals San Francisco. Below, roasted strawberry coconut soft serve with black sesame magic shell, and chocolate ice cream with a chocolate magic shell.
Want to see everywhere else I went and ate? Click here for the full recap!
Bio
Food obsessed. I'd shut myself in a kitchen and bake for days if I could.
