the little stone

This tea is magical. Whenever I feel a cold coming on, I drink a cup or two of this tea and the next morning, I feel significantly better and refreshed. It’s really easy to make. You just have to make sure you add enough ginger. The ginger is what gives that healing zing to the…

Caprese salad is one of my favorites. But sometimes (most of the time), a girl needs her carbs. Caprese crostini is a snack I love making in the summer. It’s light but holds you over until dinner. Rather than using balsamic vinaigrette, I’ve opted for olive oil with rosemary and garlic. I find the consistency…

The tip to avoid writers’ block is to read. I think that can apply to any creative endeavor, especially cooking. Recipes and new flavors are inspired by existent recipes and flavors! So, for today’s post, I’ve decided to share my latest favorite sites and recipes. Listed in no particular order: Experience Life I learned about…

This will be the last recipe for the first installment of the Omma’s House series! The series will return at the onset of fall, and I’ll share some of my mom’s soup recipes with you all! My mom calls this easy kimchi because the process entails chopping the cabbage before mixing in the sauce and…

Keeping it simple for this week’s recipe! Next week will be the last recipe for the first installment of the Omma’s House series. The series will return at the onset of fall, and I’ll share some of my mom’s soup recipes with you all! Back to this week’s recipe. You may have seen these egg…

My mom has been cooking this side dish a lot over the past couple of years because it’s become one of my favorites! It’s key to use dried mushrooms, not fresh. Once rejuvenated with water, the dried ones have a meaty, chewy texture to them that the fresh ones lack. My mom usually cooks the…

Kickoff dish for Omma’s House series is cucumber kimchi! If you want to know why I started this series, check out this post. My mom, like many Koreans, doesn’t measure her ingredients, so we played everything by eye and tried our best to estimate amounts. Ingredients: Salt (2-3 tablespoons) Korean cucumbers (We used 8 and…

Third time really is a charm. This is my third time making a tomato tart, and I’ve created a recipe I’m completely satisfied with! The problem I had with the first two recipes was that the crescent dough never stayed crispy when the tomatoes were placed on top. I had to quickly eat the tart…