Whiskey and Booch featured as one of the 12 Hudson Valley account & feeds to in the latest print Issue of Hudson Valley Magazine - Best of the Hudson Valley.

Fire up the cooker, IT'S GRILL WEEK! And we’re taking a page out of Tastemade’s new book, Make It Tonight.

+5 Tips to getting that perfect steak grilled

We’re adding a couple of small twists to this amazing recipe from @Tastemade to celebrate grill week!

Cha Lua is one of the most common type of sausage in Vietnamese cuisine. It’s made from pork and are traditionally wrapped in banana leaves. It’s also a very popular traditional Tet menu item as well.

As a kid my parents would do a quick braise in some fish sauce and black pepper and serve it with a side of warm sticky rice….

Sometimes it's just easier picking up a cookbook to try something new & tasty!

Tastemade's new book, "Make this Tonight - Recipes To Get Dinner On The Table ", features 100 delectable recipes. The cook book contains some asian favorites like Khai Jiao Thai Omelet (as featured), Kimchi Pancakes, Korean Beef Bulgogi, Soy-Braised Chicken Drumsticks and even Super Garlic Kimchi; all of which I'm totally making soon.

I made this Thai -style omelet from the book. It's super soft with fluffy layers of scrambled-like eggs . It has nice crispy golden edges and packs in some umami yumminess from the little hit of fish sauce that was beaten into the eggs .

This Kansas City smoked blended burger is topped with my KCK tangy BBQ sauce and a big dollop of homemade creamy coleslaw on a toasted potato bun. Click through for recipe!

Dad’s French Banh Mi Pate- Chicken Liver Pâté (AKA Pâté Gan Ga)

FYI this post is about pâté, the history of, and how my dad likes to make it (no recipe).

When we talk about pâté, the best pâté particularly for Banh Mi, has the perfect balance of color, texture (super smooth and smooth), and a nice pleasant and subtle flavor. Click to read more!

Canh Dua Chua- Vietnamese sweet and sour fermented mustard green soup.

When you think of Vietnamese soup you probably automatically think Pho right? Well in Vietnamese family households we typically have a daily home-style soup with our dinners.

Canh dua chua is simply translated as pickled mustard soup and it is similar to a sweet and sour soup. Click on to read more and for recipe!

Nothing says summer like grilled corn and to add some Vietnamese flair, I slathered it in a seasoned mayo cream and garnished it with mỡ hành, a popular Vietnamese relish made by lightly frying scallions in oil aka “scallion fat”, fresh cilantro, black pepper, and a dusting of parmesan cheese and smoked paprika.

Simply translated Goi Cuon literally translates to salad rolls. They were definitely a popular treat growing up and continue to be one of our favorite snacks because they’re so fresh and healthy.

These traditional Vietnamese spring rolls are packed with fresh herbs, veggies, and shrimp. Often times you will also see them with pork as well but today we will be making them with just shrimp (equally tasty and pescatarian).

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!

Luffah squash soup stuffed with pork and woodear mushrooms.

This simple clear soup is also known as “Canh Bi Thit Heo” in Vietnamese.

It’s garnished with fresh chives from our garden and a little Red Boat Salt for a little extra umami and and some freshly ground pepper.

Tart, sharp and a little funky!

+ Jump down for my top 4 tips on making Dua Chua aka Vietnamese fermented mustard greens and how to quickly make these without the use of traditional rice water.