Dumplings in Pomodoro Sauce
A dumpling dish with a filling made with pork, veal, and parsley. They're then steamed directly in a comforting pomodoro sauce that's made in the steamer, a love letter to both Italian and Taiwanese tradition.
Black Sesame Ricotta Cake
Soft like cake yet chewy like mochi, this black sesame mochi cake uses ricotta to keep the texture super moist and light, a technique adapted from mother herself Ina Garten.
Herby Dill and Scallion Skillet Chicken
A whole, spatchcocked chicken that's doused with an herby oil made of scallions and dill, then roasted on top of carrots and whole scallions. A perfect one-pan meal to eat with white rice.
Chili Crisp Ketchup
This versatile condiment made with ketchup and chili crisp has a spicy sweet- ness full of aromatic flavor from garlic and ginger. It’s perfect for sandwiches, eggs, or anything that needs brightness.
Lap Cheong Corn Dog
Sweet and savory chinese sausages are dunked in corn dog batter and fried to midwest nostalgic perfection.
Sweet Corn Ice Cream
A dairy-free no churn ice cream recipe for all you corn lovers out there!
A Pensieve of Rice and Noodles
How I make food to travel back in time, just to see my family again.Read the story
My cookbook, First Generation: Recipes From My Taiwanese-American Home is available wherever cookbooks are sold!
Recipes and stories that explore what it means to be Asian American.
Hey there! I'm Frankie. I've always felt somewhere in-between, being culturally American yet not white enough, and too American to never quite fit in to my own Taiwanese roots. I started this website as a place where I could explore my identity through food and share the recipes that define me as a Taiwanese American first-gen kid.
You'll find everything from recipes passed down from my family to dishes that blend the cultural lines and make my ancestors pass out (and that's okay!). I just want it to feel like you’re eating in my grandma’s kitchen and getting the best kind of fat with 10 year old plump me, pork buns stuffed in the face in a suburban midwestern kitchen full of steam and nostalgia.
Have you ever thought, what if I put Fruity Pebbles into Milk Bread?
I sure did! I sorted Fruity Pebbles for 8 hours to make this rainbow Fruity Pebbles milk bread so you don't have too :)
Most popular recipes this week
Grandma's Pearl Meatballs
A juicy, succulent pork and cabbage meatball covered in sticky rice and steamed until your kitchen smells like grandma's house.
Honey Mustard and Ginger Glazed Carrots
Tender, roasted carrots that are marinated in a sweet and savory soy, black vinegar, and rosemary sauce that make these homey carrots taste like you're dining out.
Cashew Caesar Charred Romaine Hearts
Charred romaine hearts with a cashew "Caesar" dressing topped with sesame seeds, scallions, and chili crisp
Dumplings you'll love
Grandma’s Pork Dumplings
I love this little dumpling so much. It has been with me since I was a kid. It's meaty, juicy, ginger-y and oh so plump. Steam them, fry them, they all go great in the tum.
Butternut Squash and Pork Dumplings
A pan fried dumpling filled with juicy pork and roasted butternut squash. A recipe/activity full of warm fall smells and comfort.
Chili Crisp Pork and Apple Dumplings
A dumpling to warm your belly in the winter. Juicy pork is marinated with apple and chili crisp for the perfect spicy, sweet, and savory bite.
Pork and Shrimp Dumplings
A nostalgic dumpling that reminds me of my grandma's dumplings, filled with pork, shrimp, carrots and seasoned with homemade mushroom powder.
Bok Choy, Golden Beet, Mushroom Pork Dumplings
A vegetable forward dumpling featuring bok choy, shiitake mushrooms, and roasted golden beets that's then paired with ground pork.
Sweet Potato, Pork & Chili Crisp Dumplings
A savory and spicy dumpling filling full of chili crisp. It's spicy, savory, sweet and all the things you want to eat during the winter in a dumpling.