This might sound odd to you, but I’ve always wanted to be a farmer when I was a kid. Fast forward to today, and the extent of my farming skills is relegated to the planters sitting on my back porch. I planted rosemary, basil, cilantro, sage and mint, thinking that I would use herbs more often because they’re readily available. Unfortunately, I used each one only once or twice, and now they’re starting to bolt! (Bolting is when the plant starts to flower and die).
In an attempt to use my …

Now that I’ve already discussed white and dark meat preferences, I thought that you might like a recipe for chicken thighs to enjoy dark meat.
My mother steamed food all the time while I was growing up, so naturally, the steaming process was one of the first things I wanted to learn when I started cooking for myself. I love steaming because it’s as easy as baking, if not easier. Like baking, you prep the ingredients, put it in a bowl and then leave it alone while it cooks. The part …

There is a meat market by my apartment that I love to frequent (and yes, I mean a market for meat, not for singles). The place has just about everything: roasting hens, rack of lamb, affordable filet mignon, pork butt and even rabbit. And then there are also the basics which I stock up on and freeze: steak, ground pork, chicken breast and pork chops.
One time, I was looking at chicken thighs, bone-in and skin-on. While I was choosing a pack, an older lady next to me commented, “Those are …

Hello Mochi blog readers! I’m Tammy, Mochi’s food blogger as well as photography director. My goal is to give you useful recipes, articles on various cooking trends and techniques, and most importantly, photos to whet your appetites. As these posts go on, I would love feedback! These include questions, recipe suggestions, challenges, and whatever resources you feel would be helpful.
First off is a recipe to help keep the summer heat to a minimum: a citrus mint cooler. A couple weeks ago, I was planning food and drinks for a friend’s …