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Recipes

Chicken Vegetable Stir-Fry Bento Box

Fred Chang

Photos and Words Tiffany Yang-Tran

I created this recipe because I always struggled to find meals that were both healthy and tasty. I was tired of eating healthy when salads, dry chicken, and flavorless steamed vegetables were my only options. This recipe combines over six kinds of vegetables with juicy meat and sautéed mushrooms in a colorful and tasteful way. Put over a bed of rice or any grain that you choose, this will most definitely give you a balanced meal that doesn't leave you feeling overly stuffed or bloated. And of course it’s always difficult to make sure to eat healthy when you're short on time. You can even use this as meal prep for the week. The beauty of this recipe is that all of the vegetables can be prepped ahead of time and when it comes time to cook, all you have to do is put it in the pan and let it do its thing! Bon appetit!

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Honey-Lavender Bread

Fred Chang

Photos and Words by Corinne Ognibene

Honey Lavender Bread with Lemon Glaze

What inspired me to create this recipe was my nostalgia for England. Around this time last year, I was studying abroad in London, doting over the adorable sets of afternoon tea I would always see at the hotel I was interning at. Lavender teacakes made an appearance at many an afternoon tea, and I have wanted to bake with lavender for a while now.

This honey lavender bread is the perfect accompaniment to a steaming cup of tea on a cold winter’s day. The honey’s floral notes combine with hints of lavender to create a sophisticated, soothing, sweet treat. Though the lemon glaze is an optional step, I highly recommend it because it compliments the lavender and honey flavors so nicely.

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Mushroom and Goat Cheese Omelet with Spinach and Avocado

Rachel Rex

Words by Josie Ouellette

My mom and I have always loved a good omelet in the mornings. Believe it or not, it was also one of the few things I could eat when I got my wisdom teeth out over Thanksgiving break. We typically just throw different combinations of items into the omelet that seem delicious to us, but I discovered this recipe recently to try on Christmas for breakfast, and it truly is to die for! After I did a bit of adding and subtracting to make it more to my liking, I had a recipe that was truly to-die-for!

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Chinese SOUPer Food

Fred Chang

Photos and Words my Marilynne Cheng

If you ask my mother one secret to her youthful looks, she will respond with a simple answer—soup.  Now, I’m not talking about that canned chicken noodle soup loaded with sodium or the soup that is, at best, seen as a mere complement for the pieces of wontons that are floating on top of it. I am also definitely not talking about miso soup because that’s Japanese. 

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Cookie (Making) Monster

Fred Chang

Words and Photos by Michaela Mazure

Ahh, Thanksgiving. The excuse to eat an absurd amount of carbs and desserts with absolutely zero judgement. But for those of us who are in the kitchen on turkey day, we know how stressful the prepping and planning can be. Make your day a little easier by making this cookie dough weeks in advance, and then just popping it in the oven when you’re ready to use it! These Pumpkin Spice Oatmeal cookies are the perfect combination of fall flavor with the nostalgia of grandma’s classic oatmeal cookies.

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A Taste of Italy Four Ways

Amanda Barone

Words by: Martina Fiorentini, Photos by: Marissa Wu

I’ve always thought of pasta as a doll that I could dress up any way I liked. There are no rules when making a sauce, and you can go crazy with mixing different ingredients. However, the best pasta sauces are, in my opinion, the ones that require a few simple ingredients. Here are four easy pasta sauces that can easily be made when you’re out of uncommon ingredients and, most importantly, time.

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Do You Want Fries with That? How to Make a Veggie Burger without a Recipe

Fred Chang

Had you asked me a few months ago what my “go-to” easy meal would be, I doubt that a burger would have been my immediate answer.  As someone who eats everything and loves trying new food, veggie burgers had not previously been on my list of favorites. Frankly, veggie burgers can be pretty bland and unappetizing if made the wrong way. However, once you get on a veggie burger kick, there’s no turning back.

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Nutella-Apple Tarte - An Italian Twist on a French Classic

Fred Chang

Photos and Words by Corinne Ognibene

“French Apple Tart with Nutella and a Salted Peanut Crust – A French Specialty with an Italian-American Twist”

Though the intricate appearance of this tart may seem intimidating, it’s actually really simple! It’s just a matter of assembling a few easy parts. The first step is the salted peanut crust, which just takes a few minutes thanks to the help of the modern-day food processor, then comes a layer of Nutella, a fail-proof apple puree, and, lastly, the beautiful array of apples on top.

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Mint Chocolate Chip Cake: A Rex Family Favorite

Fred Chang

Words and Photos by: Rachel Rex

I love to celebrate birthdays—my own, my friend’s, my family’s, and every birthday in between. It’s hard to buy the perfect gift or express the right words to show your loved ones how much you appreciate them… so I find it easier to make birthday cakes; I think their presentation and taste convey a message in themselves. I’ve been baking cakes from scratch for my family’s birthdays for years. They always impress our guests, and my family looks forward to them every year. I even ask the celebrated family member what his or her favorite cake flavor is so I can personalize my creation. It typically takes some time, but in the end, it’s worth it to show someone how much I love them.

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Strawberry-Lychee Sorbet

tastebu

Photos and Words by Fred Chang

Sorbet is a very simple dessert component to make. Equal parts fruit puree to equal parts syrup, maybe an inverse sugar, such as corn syrup, to stabilize the sorbet itself, freeze the base, then blend in a food processor, and you have a creamy, frozen, typically non-dairy dessert.

One of my favorite sorbets to make is strawberry-lychee sorbet. It is unfortunately a seasonal recipe, due to fresh lychees being only available during the summer, and my current attempts at substituting with canned lychees to substitute will only result in a bland, unbreakable pink ice-block. This recipe came about during the summer of 2015, when I was in Boston, taking business classes. I was lucky enough to live close enough to Super 88 that making a trip for lychees was an easy one.

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Team Babes' Gluten-Free and Vegan Baked Cheesecake

tastebu

Photos and Words by Team Babes

Team Babes consists of editor-in-chief, Fred Chang, one of his five grandlittles, Bernie Lai, and photo editor, Adrienne Sheh. Together, they have joined forces in sass and baking to create technically perfect desserts that “smash it out of the park, babes” all the time.

The first time Fred and Adrienne ever baked together, it was sheer epicness. Adrienne loves to bake cheesecakes, while Fred is trained in French pastry. Together, they made graham cracker flavored macarons with cheesecake creme patissiere and strawberry-cardamom compote. Everything came out flawlessly that time. The macaron had the flavor of New York cheesecake running through it, the presentation almost looked like Marilyn Monroe if she had been transformed into a macaron with the pearly white, glossy red, and pale yellow aesthetic, and even Adrienne, who has more of a savory tooth, loved it.

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Team Babes' Beet Mont Rouge

tastebu

Photos and Words by Team Babes

“Oh, it’s perfectly blushing pink, isn’t it, bella?”
-Ashlee Pham and Sophia Pou on their duck breasts, My Kitchen Rules 2013

Ashlee Pham and Sophia Pou are two incredibly sassy Asian-Australians who competed on the hit Australian reality cooking competition, My Kitchen Rules. The two have inspired editor in chief, Fred Chang, photo editor Adrienne Sheh, and writer Bernie Lai to join forces to continue the babes’ legacy of verbose sass and good cooking long after they were eliminated from the competition.

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Festively Frosted Fourth of July Cookies

Katie Fieldhouse

Words and Photos by: Katie Fieldhouse

I love all the festive foods that come with the 4th of July. It's the perfect excuse to make everything red, white, and blue and embrace stars and stripes. 

I was initially drawn to this recipe by the elaborately decorated cookies, which I tried to mimic. I also had never heard of a red velvet cookie, but I thought its color would just amplify the 4th of July-ness of it all. This cookie was not overly sweet, which was perfect because I packed that icing on!

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Strawberry Cheesecake Tiramisu

tastebu

Photos and Words by Fred Chang

One of the chefs who have inspired my style of cooking is the amazingly resourceful Gabrielle Hamilton of Prune restaurant in New York. Chef Hamilton’s cooking philosophy is the simple “waste not, want not.” She takes the things that most people throw away, such as fish bones, leftover boiling liquids, expired cream, and finds a place for them in her kitchen and menu.

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Modern Banoffee Pie

tastebu

Photos and Words by Fred Chang

When I was watching The Mind of a Chef, a particular favorite show of mine, I came across an interesting dish. Banoffee pie. It was a traditional British recipe by chef April Bloomfield, featuring dulce de leche, bananas, and some chocolate and cream.

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Blueberry-Lemon Smoothie Bowl

tastebu

Photos by Fred Chang, Words by Kelsey Lloyd

If you haven’t noticed, everyone’s favorite trendy drinks have gotten even trendier. The past two years have seen smoothies migrating from their traditional cups and straws to bowls: this is commonly referred to as the smoothie bowl. But these bowls don’t hold just any old smoothies. Being served in a bowl allows for more creativity with smoothie components and they are typically a thicker consistency, so there’s no need for a straw. And what else makes the smoothie bowl so special? And why should we be eating them?

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