Eggs and Soy-Glazed Sardine over Rice: Japanese-inspired Breakfast Bowl
Betty Liu | Food photography & Recipes
by Betty
3y ago
Too much has happened in 2020 and since the last time I blogged. Instead of waxing on about them, I’ll go straight to the food, with a recipe for soy-glazed sardine rice bowl ! My pantry frequently alternates between fully stocked and barren, because I go to the shop only sporadically and honestly order a lot of takeout. Cooking has been emotionally draining these days, and I find myself ordering food for Alex and myself or grabbing ramen, and if I cook it’s never something involved. Instead I’m gravitating towards quick, simple meals. A little late to the game, but I’ve been loving canned fi ..read more
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Herb-y Lamb and Lentils
Betty Liu | Food photography & Recipes
by Betty
3y ago
This post is in partnership with Vermicular. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. There’s one thing about me that is no secret: I love trying out different products, especially when it has the potential to make my life easier. I started surgical residency and have been on nights for the past month – as someone who really appreciates routine, adjusting has been somewhat of a challenge for me, especially in the name of food. My husband has also started his residency, on days, so we basically did not see each ..read more
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Duck Wontons
Betty Liu | Food photography & Recipes
by Betty
3y ago
I’ve been asked many times what my favorite meal is, or what my last meal ever would be. My answer is always wontons. My mom made wontons constantly throughout my childhood, and pork wontons swimming in a potent, flavorful broth topped with scallions and white pepper became a staple. But I love them in all forms: pork-only wontons, pork and shepherd’s purse, in soup, or tossed in a spicy vinegar-y sauce. My parents always used pork, and that’s probably the most traditional way, but I’ve had delicious lamb and beef wontons as well. When Wines of Rioja asked me to create a recipe that pairs wit ..read more
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Black Sesame Karaage
Betty Liu | Food photography & Recipes
by Betty
3y ago
I fell in love with karaage, Japanese fried chicken, on one of my first trips to Japan. I’d never before paid much attention to karaage, choosing to order ramen, agedashi tofu, or a classic chirashi bowl in Japanese restaurants in the States instead. Fried chicken? I thought, whatever. Well. Wow. Karaage – it’s truly special. I learned it’s made with dark chicken meat (i.e., chicken thigh), making it incredibly juicy and tender. It’s double fried. It’s deliciously spiced so that the breading creates a crispy, crunchy exterior that tastes peppery and divine. Now, I order it when ..read more
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Pumpkin and Shiitake Melt
Betty Liu | Food photography & Recipes
by Betty
3y ago
This post is in partnership with Land O’Lakesand The Feedfeed. My husband’s favorite cheese is American. He loves it in any way – in burgers, melted in sandwiches, even lone-standing. So, when The Feedfeed reached out to me to create a sandwich with it, I immediately thought of that melty, goo-ey potential of melted American. When I tried Land O Lakes®Deli American, I immediately fell in love. Now this is made for a sandwich. It’s creamy, thick, and melts so beautifully when heated. I was asked to create a sandwich that is inspired by my hometown, Boston. This is my 5thyear living in Boston ..read more
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Scallion Sambal Milk Bread
Betty Liu | Food photography & Recipes
by Betty
3y ago
Hi friends – it’s been quite a while, hasn’t it? I’m really excited to be sharing this recipe for scallion sambal milk bread with scallions, a recipe inspired in part by a visit to Girl and the Goat in Chicago (back in the fall), and of course my obsession with scallions and how wonderfully aromatic this scallion pancake challah was. Last weekend, as I was mindlessly scrolling through Instagram, not motivated to post anything but also not really enjoying the feed, I thought back on when I first started blogging. I remember discovering that the concrete floor in my apartment is a beautifu ..read more
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Pistachio Chocolate Mousse Tart + Giveaway!
Betty Liu | Food photography & Recipes
by Betty
3y ago
**Thought I’d put this right up front, I’ll be giving away a Vitamix Ascent A3500!! It’s my go-to blender and I use it every week, and I can’t wait for one of you to own one of these awesome machines. I’ve had this one for almost a year now, and it’s going strong after much usage. The giveaway will be hosted on my Instagram- so hop on over and follow me there, I’ll be posting it later today. This post is sponsored by vitamix. All opinions expressed are purely my own, as always. Thank you so much for supporting the companies that support this blog. They’re having ..read more
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Fig & Honeyed Thyme Ricotta
Betty Liu | Food photography & Recipes
by Betty
3y ago
These days, I’m sort of embarrassed to say that I don’t read cookbooks that much anymore. I used to, but since blogging my cookbook collection has increased significantly, and there just isn’t time to sit down and read through them all, unfortunately. However, receiving my dear friend Lily’s cookbook, Kale & Caramel: Recipes for Body, Heart, and Table, I found myself actually reading through it, savoring the essays and stories she tells. The food, of course, is beautiful and I’ve bookmarked more than I can make in the near future, but her lyrical, warm, heartfelt writing spoke to me ..read more
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Pumpkin Seed Creamy Dressing on everything
Betty Liu | Food photography & Recipes
by Betty
3y ago
I’m allergic to tree nuts (except pistachios) – and this allergy has actually led to motivation for many of the recipes on my blog, some of my favorites:salty honey seed pie for thanksgiving, black and white sesame milks, sesame-based marzipan. The next seed-based treat I’m thinking up (and will hopefully make) is a seed-based baklava!!! WE’LL SEE. This is another one, and one I’m VERY excited about, because it’s not a decadent dessert – it’s a dressing that you can use on a daily basis. I’ve made vinaigrettes and other thinner dressings, because that’s really what I gravitate towards ..read more
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Dried Shiitake Congee with Blistered Tomato Oil
Betty Liu | Food photography & Recipes
by Betty
3y ago
The summer passed incredibly quickly, and somehow it’s fall!! I walk to the market and I see pumpkins and squash popping up, cheerfully pushing aside all the corn and tomatoes, all the products of summer I feel like I didn’t even get a chance to embrace, and I feel like scooting them off the table, to wait, until I’m ready. But of course, that’s not how it works.     This recipe celebrates the transition of seasons, a mix of comfort and vibrancy. CA Olive Ranch challenged me to create something using kitchen staples, as olive oil for sure is a staple in my kitchen ..read more
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