Latest recipes
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Cheesy Corn Pasta
Sweet corn is blended with onion and mixed with cheddar/parmesan to create a sweet and savory summer pasta.
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Cheddar Bay Mochi Biscuits
If Red Lobster and my Asian grandma recreated the iconic Cheddar Bay Biscuit, you would have this flaky and crusty yet chewy and moist mochi biscuit.
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"Milk Tea" Rice Crispy Treats
These sweet treats are made with melted marshmallow infused with oolong tea to recreate the flavors of Taiwanese boba shops but in a rice krispy.
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Chili Oil Potato Rice Cakes (Nian Gao)
Homemade rice cakes made with potato chips are doused in a chili crisp soy and honey sauce and topped with fresh dill and scallions.
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Summer Tomato Okonomiyaki(-ish)
An okonomiyaki featuring cabbage and summer tomatoes, topped with a soy balsamic glaze along with fresh basil and shiso. The perfect clean out your fridge meal!
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Scallion Pancake Panzanella
Scallion pancakes replace bread in this delicious summer panzanella featuring sun gold tomatoes, scallions, basil and a black vinegar soy vinaigrette
A Pensieve of Rice and Noodles
How I make food to travel back in time, just to see my family again.
Read the storyMy 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
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Chilled Tomato Soba Noodles
A refreshing bowl of chilled soba noodles swimming in a cool tomato, scallion, garlic and ginger broth; perfect for a hot day.
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Miso Glazed Roasted Zucchini
Thomas Keller's roasted zucchini recipe glazed with an umami miso mirin sauce and topped with fresh scallions and crunchy sesame seeds.
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Cacio e Chili Crisp
A creamy, spice pasta dish where pecorino romano meets chili crisp in this very non-traditional homage to cacio e pepe that comes together in a pinch.
It's summer!! (recipes)
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Cashew Caesar Charred Romaine Hearts
Charred romaine hearts with a cashew "Caesar" dressing topped with sesame seeds, scallions, and chili crisp
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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.
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Ohio Corn Soup
My dad used to always make me cream of corn soup using canned corn from the supermarket. This is a more refined version that is simple but is packed with sweet and savory corn flavor.
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Miso Cashew Apple Tart
A sweet and savory tart filled with a nutty miso caramel-y filling and topped with sliced tart apples for a bite reminscent of a caramel apple from childhood.
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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.
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Fruity Pebbles Butter Mochi
Hawaiian butter mochi is combined with childhood Fruity Pebbles to create a chewy explosion of color, texture, and flavor that will make your inner child very happy.
