sushi doughnuts with salmon tuna avocado and cucumber

Sushi purists, look away.

Sushi Doughnuts — or “donuts,” if you’re into that sort of spelling — are a THING, and we’re not talking about sushi-shaped sweet confections on regular doughnuts. We are talking about actual sushi, made with sushi rice, vegetables, and fish. [click to continue…]

by Sarah J. Gim on February 21, 2017 · 2 comments

Short Rib Tacos in Lettuce Cups
As if you needed an incentive to make double or triple batch of those Ginger Soy Braised Short Ribs, let alone, incentive just to make them in the first place, here is probably the best thing you can do with braised short ribs leftovers save for re-heating the short ribs as is and eating them the exact same way for the second night in a row.

Pulled short rib tacos in lettuce cups. [click to continue…]

by Sarah J. Gim on February 16, 2017 · 0 comments


ginger soy braised short ribs
How long have we known each other now? Eight years? Ten?

(Whoa whoa whoa…if we’ve known each other for ten years, you are an OG TasteSpotter and we should be on a first-name basis – email me!) [click to continue…]

by Sarah J. Gim on February 14, 2017 · 2 comments

bourbon bacon jam and charcuterie board
We weren’t kidding when we said we were PARTYING it up to celebrate our partner Thermador’s 100 Year anniversary! We’ve been designing party boards — think charcuterie, cheese, and crudité platters of EPIC proportions — all week for happy, celebratory gatherings of all kinds! [click to continue…]

by Sarah J. Gim on May 4, 2016 · 1 comment

crudite hummus dip party board
Tonight we’re going to party like it’s 1999 … 1916!

1916…which is the year the Thermador company was established, which means this year 2016, we’re celebrating Thermador’s 100th Anniversary! [click to continue…]

by Sarah J. Gim on April 27, 2016 · 3 comments

classic hummus recipe
I have been trying to make hummus ever since I realized I could make it at home myself instead of buying plastic container after plastic container of the stuff either at the grocery store or as a special “extra large side” from my favorite Mediterranean restaurants. Hummus generally isn’t that much cheaper to make at home, but it’s always nice to know where every single ingredient comes from, and of course, it’s more fun.

The first few times I made hummus, I tried to “hack” it and cobbled together bits and pieces of different hummus recipes I found on the internet — specifically “hummus” on TasteSpotting of course! My hummus always tasted okay, spicy with garlic and tart with lemon juice, but I never got the same ultra creamy, fluffy consistency of the restaurant hummus that even the grocery store hummus didn’t always have. [click to continue…]

by Sarah J. Gim on April 27, 2016 · 1 comment


We made a pavlova.

And we might not need to make another dessert ever again.

Ever. [click to continue…]

by Sarah J. Gim on June 18, 2015 · 1 comment