Uni, which is pronounced "oo-nee" in Japanese, are edible sea urchins that are rich in umami. It's a unique flavor that is absolutely amazing; it's slightly salty and sweet. Fresh sea urchin, butter, pasta water, parmesan, and a little saki creates a decadent orange sauce that is tossed with hot pasta noodles.

Cooking lobster can be a bit intimidating but broiling lobster splits in the oven makes it much easier. I got frozen lobsters that have been cleaned and split in half.  Then all I have to do is broil and douse them in an herby melted butter. For the herb butter, I like to melt down butter and then stir in some fresh cilantro, minced garlic, a pinch of salt, lemon zest and a little bit of red chili.

Perfectly peeled eggs every time!

I’ve tried every method from baking soda, to adding vinegar and salt in boiling water but for me I only prefer one method. If you haven’t tried steaming your eggs, you will now. Try steaming them for 13 minutes then dunking them in an ice bath for 5 minutes. Then crack and lightly roll eggs to crush the shells more. The result is perfectly peeled eggs every time!

New England lobster rolls are loaded with sweet cooked lobster meat, a little mayo and finely chopped celery or fresh herbs.

Grab yourself a lobster, some toasted New England-style rolls and let's make some authentic Maine lobster rolls! These are super easy to make, you just need a couple tablespoons of mayo for about 1 pound of lobster meat, some lemon juice, some finely chopped celery for a little extra crunch and just salt and pepper for seasoning!

Vietnamese Caramelized Shrimp, aka Tom Rim, is made with raw prawns (typically with the shell and tails on) and is super easy and quick to make. It’s a super traditional and popular Vietnamese dish. I like to cook down the caramel sauce until its tacky on the shrimp to make it ultra savory and finger licking good!

Cooking fish can be intimidating for some but quality fresh salmon is super easy to cook and prepare. Click over for this super easy way to prepare this Vietnamese style baked salmon.

The hamachi collar aka Hamachi Kama is the collar section of the yellowtail. It's the section right behind the fish's head and gills. It's also one of my favorite Japanese dishes to order at a restaurant (like at Nobu) because it's the fattiest part of the fist so the meat is very light, moist, and super tender. It's also rich in omega fats.

Read on to learn how to make Hamachi Kama in the air fryer or in your oven!

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You’ll want to eat these whole! These are a favorite in our household especially when we eat out at a nice Vietnamese restaurant. The shrimps are super crispy with the use of cornstarch and when deep fried, they are so crispy that you can eat them shell and head on!

I got these beautiful Acadian redfish filets which is part of the rockfish family from the Gulf of Maine. They have a bright red skin with a super mild (no fishy) flavor.

I just pan fried them, added some green onions and chili peppers, then drizzled it with some of my Vietnamese Hoisin Sauce glaze and some hot sizzling oil!

My mom's Vietnamese Braised Salmon aka "Cá Kho" recipe is so easy and oh so tasty!You'll see this normally served in Vietnamese restaurants in a simmering claypot but you can make this straight on your stovetop with a pan or stove-proof pot.

Typically you caramelize sugar first, but if that step scares you then you'll like this shortcut of marinating the fish in sugar and fish sauce and letting the fish caramelize with the marinade slowly in your pot. Click to learn more and for recipe!

My mom's Vietnamese Braised Salmon aka "Cá Kho" recipe is so easy and oh so tasty!You'll see this normally served in Vietnamese restaurants in a simmering claypot but you can make this straight on your stovetop with a pan or stove-proof pot.

Typically you caramelize sugar first, but if that step scares you then you'll like this shortcut of marinating the fish in sugar and fish sauce and letting the fish caramelize with the marinade slowly in your pot. Click to learn more and for recipe!

Seeing family in Seattle this past weekend- I’m reminded of my some of my family’s simple dinners that sometimes only included this egg dish, rice and a clear soup. Even with all the tasty big restaurant meals here, nothing beats a homemade meal that can provoke precious childhood memories and family gatherings. ❤️