flavorexplosions in San Francisco
total posts: 23
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Fall's Lasagna - layers of roasted butternut squash, ricotta and a sherry-sage sauce.
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Gaeng Ped Thai Roasted Duck Red Curry.
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Kaya on toast - a "kopi tiam" breakfast. Learn how to make your own kaya.
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Making Raspberry Jam is really quite easy.
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Pickled Chili Padi adds an explosive punch to your food.
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The 7-minute rule. Cantonese-style steamed fish. A quick and simple way to savor fresh fish.
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Wild Mushrooms Blue Corn Quesadilla.
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Fried Sesame Balls - nutty, sweet, crunch and chewy.
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Thai Roasted Duck Curry - with globe grapes and cherry tomatoes. Sawadee!
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Tender, sweet morsels of Vietnamese Shaking Beef Tenderloin. Lots of umami!
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Aushak: The Afghan ravioli is evidence that Marco Polo traveled through the Hindu Kush on his way back from China.
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Chicken Dai Bao - A big bun the size of a Big Mac filled with tender chicken, Chinese sausages, Shiitake mushroom and half a hard boiled egg.
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Crunchy spring rolls filled with succulent shrimp and sweet bananas.
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A tasty pesto made with Asian herbs - Thai Basil, Rau Ram, Cilantro - to match the robust, nutty taste of buckwheat noodles.
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Who thought nachos could be gourmet!
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A bite into this tender Orange Cardamom Madeleines will surely bring back good memories...
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Manchego with Membrillo - a marriage made in heaven. Now that quince in coming into season, make your own membrillo.
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Laab. Northern Thai magical salad that is full of hot, sour, salty and umami flavors, balanced by the essential oils of mint, lemongrass and kaffir.
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Cha Siu Bao - Steamed BBQ Pork Buns
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Nasturtium Pesto and Goat Cheese Crostini
