Charred Baby Octopus Salad

February 13, 2018 by Alicia Lu in STARTERS

This is one of those recipes that might stop someone dead in their tracks. As soon as they see the words "baby octopus," they turn and run the other direction (or close their browser tab). And this is totally understandable. Octopus — and baby octopus, for that matter — has yet to enter the mainstream food index. Unlike squid, which has become a popular appetizer in countless restaurants across the country, thanks to its friendly ring-like form and deep-frying, octopus remains esoteric, foreign, and, well, jarringly anatomic.

Grilled Romaine Cobb Salad with Homemade Ranch Dressing

May 05, 2017 by Alicia Lu in STARTERS

Never in my life would I have expected to become some sort of grill master ... and I'm not, by any means. Grilling is a true art and craft that takes years to master. However, when you have a handy little grill pan, you can certainly fake it pretty convincingly.

Kale and Bok Choy Salad with Sesame Dressing

March 22, 2017 by Alicia Lu in STARTERS

Contrary to popular belief, bok choy doesn't always have to be cooked. It's perfectly crunchy and tasty in its raw form, and is a fantastic component in salad. The white part of the stalk has a fresh, mild flavor and a soft, crunchy bite that pairs well with heartier greens, like, say, kale. The bok choy on its own might be a bit too mild and one-note, but when mixed with kale, you get a successful pairing of soft and hard, mild and peppery.

Radish Tartine with Pea Butter and Lime

March 22, 2017 by Alicia Lu in STARTERS

If you call yourself a food lover, but you're not familiar with Ashley Rodriguez's blog, Not Without Salt, then you don't know all the beautiful, mouthwatering recipes you're missing. For example? This stunning radish tartine with pea butter and lime. Not only is it incredibly pretty to look at, but it tastes divine, kind of like an early morning stroll through the meadow in the springtime.

Tea-Poached Shrimp with Warm Mango Relish, Almond-Coconut Puree, and Celery Salad

March 15, 2017 by Alicia Lu in STARTERS

This is one of those dishes that starts with a product and idea and just builds from there. On my last trip to China, I picked up a variety of teas, most of which I’ve since gifted to friends. However, I kept one for myself, mango oolong tea, because I thought it might be perfect for cooking. Oolong tea has a naturally smoky, earthy flavor and the mango would give it a nice tropical flair. Thus, a recipe was hatched inside my head: tea-poached shrimp with warm mango relish, almond-coconut puree, and celery salad.

Quick-Cured Salmon with Fennel, Orange, and Kalamata Olives

February 03, 2017 by Alicia Lu in STARTERS

This starter was a happy accident I had when I was just trying to throw something together using random ingredients I had left over in my fridge. About a year and a half ago, I was looking in my fridge and wondering, "What am I going to do with the tail end of a salmon filet, a half-bulb of fennel, a quarter-jar of kalamata olives, and one cara cara orange?" Well, I had just learned of a method of quick-curing salmon using just brown sugar and salt and I had also just come up with my favorite dressing ever using miso, lemon, and apple cider. So I decided to quick-cure the salmon filet and lay it in a "broth" of the lemon-miso-apple dressing, and then add fennel for crunch, oranges for freshness (and color), and the kalamata olives for a salty kick.

Shanghai Sweet and Sour Ribs with Black Vinegar Sauce

February 03, 2017 by Alicia Lu in STARTERS

I have never met a cuisine that I didn't like, it's true. However, if I had to pick one to take with me to a desert island, it would be the food of my people, Chinese food. Of course, I don't mean General Tso's Chicken and Beef Lo Mein (although I do love me some greasy fake Chinese food); I'm talking about the authentic flavors you can only find in China or the American Chinatown joints that have two menus, one in English and one in Chinese. The kind of place where half the items on the menu feature animals and animal parts you've never heard of. (True story: I worked at a restaurant whose authentic menu featured "crispy bunghole." Pretty sure whoever translated the menu wasn't a native English speaker, or maybe it was Beavis ❤️️.)

Blood Orange Salad with Beets, Fennel, Radishes, and Pistachio Crumbs

January 25, 2017 by Alicia Lu in STARTERS

For those who embrace the visual value of food, blood oranges are like godsends. They are just so damn pretty — and they happen to be in season now. A blood orange’s deep red color can take anything from pleasant to stunning, whether it’s a salad, cake, or cocktail. My favorite blood orange recipes are the ones that really showcase the citrus fruit’s beauty in their natural state, and that’s why I love this blood orange salad with beets, fennel, and radish. Those four ingredients taste — and look — so good together, like the ridiculously beautiful popular clique of salad fixings.

Scallop Crudo with Asian Pear, Cucumber, and Radish

January 24, 2017 by Alicia Lu in STARTERS

It is my firm belief that everyone should have at least one ace up their sleeves when it comes to cooking and entertaining. Everyone should have one show-stopping dish in their repertoire that they can whip up without a recipe, a dish so stunning and delectable that it changes people's perceptions of you, kind of like if you discovered that one of your oldest friends happened to be an expert in bowhunting — it's a skill that is rarely talked about or exhibited but, once discovered, changes things. That's the effect that your culinary ace should have on your guests.

Roasted Acorn Squash Stuffed with Arugula Salad and Goat Cheese

January 20, 2017 by Alicia Lu in STARTERS

Like any food enthusiast, I binge-watched Netflix's "Chef's Table" in just a few days. Amid the nonstop gustatory stimulation, there was one dish that stood out to me, but not because it was one of the many mind-blowingly inventive dishes featured; it stood out for being distinctly familiar and undaunting. While I would never in my right mind dare to replicate Massimo Bottura's signature lasagna dish, which very unconventionally emphasizes just the burned crispy edges of grandma's traditional recipe, I saw a dish featured in Chef Francis Mallmann's episode that made me perk up and think, "That looks relatively achievable!"