• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Two Red Bowls

Two Red Bowls

  • home
  • Blog
  • about
    • about the bowls
    • press
    • contact
  • recipes
  • Baby
  • cookbook

RECIPES

BABY

COOKBOOK

gluten-free

happy lunar new year! (and mochi!)

January 31, 2014

Happy Lunar New Year, friends! It's been kind of a long week, so I won't write too much today. Instead, I'll just leave you with this super easy-peasy recipe for the quintessential LNY dessert -- cute little teeny mochi, up on Food52 today. I was absolutely thrilled with how these came out. The only variations on mochi I'd made in the past were ...

view more: asian· desserts· gluten-free· japanese

tea eggs

January 21, 2014

Here’s what not to do when making tea eggs. Do not: 1. Go to law school, and in your first year, get really stressed and sleep-deprived, then decide to destress by making them in your communal kitchen that is down the hallway and through some locked doors from your dorm room. 2. Make them in your faraway communal kitchen, at night, when you are ...

view more: appetizers· asian· chinese· gluten-free· sides· snacks

homemade mak (“easy”) kimchi

December 4, 2013

It’s December! Which means all I want to do these days is bake Christmas cookies and post about them. But, while that’s definitely coming, I felt like I needed to do a post first on this Korean staple (again, all about the blog staples!) because it’s so essential in some of the recipes I’ve posted, and because I’ve already been talking to so many ...

view more: dairy-free· gluten-free· korean· sides

roasted brussels sprouts and chips, three ways

November 24, 2013

It's almost Thanksgiving! So this week I thought I'd post on what seems to be the Thanksgiving vegetable of the year. If last week was about bucking trends (or being unable to participate), this week is definitely all about falling in line with them. At this point, I think I may be the last blog on the Internet not to have done a post on these toy ...

view more: dairy-free· fall· gluten-free· sides· snacks· thanksgiving· vegan· vegetarian

kimchi fried rice

November 11, 2013

I realized this weekend that it’s been a few weeks since I’ve posted anything savory. Which is funny, because I consider myself a pretty novice baker -- I guess we just rotate much more frequently between tried and true meals, whereas Bowl #2 never has any input on sweets, so I just try any new thing I feel like. Anyway, I thought I’d change it up ...

view more: dinner· gluten-free· korean· lunch· mains

pork bulgogi

October 9, 2013

I grew up in a relatively small city in the South. It's big enough to have an airport, but small enough that that airport only has five gates (and one direct flight to NY that I never take because it costs approximately a billion million dollars) -- big enough that some people have heard of it, but small enough that a nod and an "Oh, right, right," ...

view more: dinner· gluten-free· korean· mains

butter mochi

June 18, 2013

Butter mochi! The subject of my third and final installment of this little series on Hawaiian foods (parts 1 and 2 were on ahi poke and Spam musubi). I love all the ways that Hawaii is a blend of Asian and Western influences -- when it comes to food, it can only mean good things. For instance, I'm not the biggest fan of traditional Asian ...

view more: celebrations & gatherings· desserts· fall· gluten-free

spicy ahi poke, inspired by foodland

June 17, 2013

Spicy ahi poke is perhaps my greatest love in the food world. First introduced to me when I visited Bowl #2's family in Hawaii, poke is pretty much just fresh chunks of tuna marinated in soy sauce and other ingredients. Some describe it as a Hawaiian ceviche, which I find apt but not all-encompassing of its utter perfection (I just describe it as ...

view more: easy· gluten-free· hawaii· lunch· savory· spring· summer

spam musubi!

June 13, 2013

Hello! It’s been awhile! Pretty much a week after I started this up, I went into a whirlwind month and a half where we took our very last finals ever as students, left Boston, moved to New York (where we had 10 days to furnish our new but totally empty apartment before hosting family), went back to Boston, graduated from law school, visited family, ...

view more: fall· gluten-free· hawaii· snacks

  • « Go to Previous Page
  • Go to page 1
  • Interim pages omitted …
  • Go to page 5
  • Go to page 6
  • Go to page 7

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Hi! I’m Cynthia

An avid eater and dabbling food-maker living in California with my husband, “Bowl #2,” and our baby bowls, Luke and Clara.

browse recipes

fall
winter
spring
summer
savory
sweet

Sixth Annual Saveur Blog Awards

The incomparable @hettymckinnon first sent me a ja The incomparable @hettymckinnon first sent me a jar of her homemade chili oat crisp nearly a year ago, at the start of the pandemic, and it was so life-alteringly delicious that I have been itching to share it with you here and on my blog ever since.  Well, it has been a long wait, but the book that it is in, “To Asia, With Love,” is finally coming out stateside in a few weeks, and so I wrote up Hetty’s recipe earlier this week in anticipation.  I did not know at that time what would happen in Atlanta this week, but have felt in my heart how necessary a book like Hetty’s, and voices like Hetty’s, were already—and even more so now. 

Hetty writes poignantly in “To Asia, With Love” about a “third culture”–a struggle for her identity growing up as a Chinese immigrant in Australia, and the eventual “cross-pollination of ideas and techniques that are grounded in [her] Chinese heritage, yet greatly influenced by growing up in the Western world.” As immigrants, our cultural identities, and the fabric of society into which we weave, are so complicated.  It can be beautiful, but it can also be messy, and events like these show how devastatingly far we still have to go.  I don’t have anything more insightful to add than has already been said by so many, but I am glad more than ever for the brilliant, thoughtful voices around me to whom I can look for guidance and inspiration.  Some resources posted to my profile, and if you’re looking for a spicy balm to take your mind off things, recipe for Hetty’s chili crisp (which is, all else aside, truly one of the best things I’ve ever made) is on my blog. ❤️ #stopasianhate #stopaapihate
One more lil dumpling coming June 2021 🤪🥟🥟🥟 #iamcurrentlyaverylargedumpling
Teaming up with @kitchenaidusa to make my favorite Teaming up with @kitchenaidusa to make my favorite garlic, ginger & soy salmon en papillote using the SmartOven+ Steamer Attachment!  It’s based on a recipe in my cookbook that always seems to become a favorite around this time of year—hearty but not heavy, fun for a fancy dinner but still nourishing (and best of all, easy). The SmartOven+ steamer makes it even better because it’s big enough to steam more salmon at once, meaning no parchment to fiddle with and more delicious dinners for our family of four—and on top of that the water in the steamer tray keeps the fish even more moist than the packets do.  A step-by-step is in my Stories!  If you try it, I’d love to see.  #KitchenAidAmbassador #sponsored
I’m out of practice, but the bubs didn’t mind. I’m out of practice, but the bubs didn’t mind.  Merry, merry everyone🎄🎄(Cinnamon roll recipe in #acommontablecookbook + swapped the cream cheese for @vermontcreamery mascarpone today 😍)
Getting ready for our littler Thanksgiving this ye Getting ready for our littler Thanksgiving this year and impulse-bought a few pounds of chicken legs instead of a turkey.  If you have a favorite way to roast/bake/cook a mess of chicken drumsticks, please tell?? (And, let’s be real, we’ll probably make the exact same amount of stuffing as we would for big Thanksgiving, and then make stuffing waffles all weekend... 🙃 edit: recipe in the way back blog archives!) Happy Sunday 💙
Turning the oven back on now that it’s cooler ou Turning the oven back on now that it’s cooler out--blistered sugar snaps with crispy quinoa, whipped feta, and miso honey butter, inspired by a warm sugar snap salad I had last summer.  I am not normally a griller by any means, but grilling these sugar snaps was thankfully a lot easier using the KitchenAid Smart Oven+ with grill attachment.  You can find the recipe on the blog this morning!  If you try it, please tag me, @KitchenAidUSA and #MakeItTogether--I’d love to see.  #KitchenAidAmbassador
No one ever accused this family of being unpredict No one ever accused this family of being unpredictable.  Lotus paste, egg yolk, @keewahbakery every year all the years 🙃 Happy early mid-autumn festival, hope you are all safe and well.  And please vote 🙏🏼
Good Monday morning 👋🏼 I didn’t expect to Good Monday morning 👋🏼 I didn’t expect to take such a long break from IG this summer.  It has really been a year full of things none of us could have imagined at the end of 2019.  But the babies and @bowl_n2 are good 🙏🏼 Easing back here a little with, what else, comfort food—hush puppies of my childhood, based on a recipe by the peerless @mama_dips.  I prefer them oblong instead of round, although when I make them myself they turn out all sorts of shapes 🤪 Imperfect but amazing just as they are, probably some kind of metaphor for all of us making it through this year. (Also good with miso butter, not sure where that fits in the metaphor though.) Big hugs to everyone, I’ve missed you 🙏🏼

Footer

Recent Posts

  • hetty’s chili oat crisp
  • life lately
  • blistered sugar snaps with crispy quinoa, miso honey butter, and whipped feta
  • hush puppies
  • rosemary, caramelized onion, & potato galette

Subscribe

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

MENU

  • home
  • Blog
  • about
    • about the bowls
    • press
    • contact
  • recipes
  • Baby
  • cookbook

© 2021 Two Red Bowls · All Rights Reserved · Privacy Policy · Website by Meyne