Banh Mi Hot Dog, Viet Mayo

Banh Mi Hot Dog, Viet Mayo

Banh Mi Hot Dog, Viet Mayo

A Banh Mi Hot Dog is a bold, fusion-style twist that brings together the smoky comfort of an American hot dog with the vibrant, punchy flavors of a Vietnamese bánh mì sandwich.

A broiled hot dog is nestled in a toasted brioche bun topped with quick-pickled carrots, onion, radish, and jalapeño plus fresh cucumber slices and cilantro. It’s served with a Vietnamese-style mayo on the side for dunking or drizzling. The mayonnaise is spiked with sriracha, lime juice, garlic, and fish sauce—bringing that creamy, spicy, umami-rich finish.

Banh Mi Hot Dog, Viet Mayo Recipe

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Matzo Ball Soup for Passover

Matzo Ball Soup

Matzo Ball Soup for Passover

Traditional matzo balls קניידלך (kneidlach) are comforting dumplings made from matzo meal, eggs, and fat.

Matzo מַצָּה (also spelled matzoh, matzah or matza) is unleavened bread that holds deep significance in Jewish culture during Passover פֶּסַח (Pesach). It is made simply from flour and water and is baked quickly to prevent any rising, resulting in a flat, crisp texture.

We eat matzo during Passover to commemorate the Exodus from Egypt, when our ancestors left in such haste that their bread didn’t have time to rise.

Manischewitz matzo ball mix is Kosher for Passover and my choice for the best tasting. It contains matzo meal, salt, monocalcium phosphate, baking soda, onion, black pepper, garlic, and celery seed.

Matzo meal is a ground form of matzo, used as a breadcrumb substitute or a flour alternative, especially during Passover.

Monocalcium phosphate is a leavening agent and food additive typically used in baked goods. It is a fast-acting acid that reacts with baking soda to produce carbon dioxide, which helps baked goods rise and become light and fluffy.

If you are looking for a recipe for the fluffiest, most delicious matzo balls in a beautiful clear tasty broth for Passover or anytime – you’ve come to the right place!

Matzo Ball Soup Recipe

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Squid Ink Linguine with Crab

Squid Ink Linguine with Crab

Squid Ink Linguine with Dungeness Crab
🦑 🦑 🦀 🦀
Garlic Butter, Lemon, Parmesan, Parsley

Using squid ink pasta instead of traditional pasta elevates this crab dish both in flavor and presentation. The pasta brings a subtle briny, umami-rich note that echoes the natural sweetness of Dungeness crab without overpowering it. It creates a deeper, more cohesive seafood profile — like a quiet reminder of the ocean in every bite. Paired with garlic butter and a touch of lemon zest, the squid ink adds complexity while letting the crab remain the star.

Visually, the contrast between the inky black pasta and the delicate coral-hued crab meat is striking. It transforms a simple plate of pasta into something elegant and memorable — perfect for a special dinner or a bold twist on a classic.

Squid Ink Linguine with Crab Recipe

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Smoked Ahi Carpaccio

Smoked Ahi Carpaccio

Smoked Ahi Carpaccio

This is a beautifully balanced and refreshing dish! Smoked ahi carpaccio has a rich, savory flavor, and the combination of tamari, lime juice, sesame oil, and chili oil contribute layers of umami, acidity, nuttiness, and heat.

Thinly sliced raw vegetables provide a crisp contrast to the silky ahi, bringing layers of color and crunch, while a few leaves of arugula add a fresh peppery bite.

Smoked Ahi Carpaccio

Smoked Ahi Carpaccio Recipe

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Salmon Noodle Soup

Salmon Noodle Soup

Salmon Noodle Soup

The combination of chewy noodles, fresh toppings, and savory sockeye salmon makes Salmon Noodle Soup extra satisfying and flavorful. Adding tofu enhances the dish by boosting protein while keeping it light and silky.

The miso-based dashi broth creates a soup that is both dynamic and complex. Butter in the broth gives the soup a rich, luxurious texture while sansho pepper adds a unique citrusy, tingly heat that pairs beautifully with the umami-rich broth, salmon, and tofu.

Salmon Noodle Soup

Salmon Noodle Soup Recipe

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