“Nguyen in the Kitchen” began as a way for me to cope through the COVID-19 pandemic. Cooking allows me to explore and stretch my creativity beyond pencils and pixels. The following are recipes I’ve created, revised, or attempted. Any non-original recipes are credited and linked to their creator. I don’t follow any strict diet, but do consume mostly plant-based foods.
Kabocha squash with gojuchang noodles. My friend, Latha, gave me a beautiful kabocha squash to enjoy, and it was too hot here in Texas to make a soup or…
Mushroom Cashew Pâté en Croûte. Pâté is one of the most decadent spreads on this planet, traditionally made with liver (minerally and meaty), spices, shallot, and a ton of…
Peach almond florentines. One of my favorite cookies from the grocery store are Lacey’s cookies, which are more of a chocolate covered toffee tuile than a cookie. I learned…
Peas and perilla potato patties – say that 5X fast! A fun snack to make with leftover mashed potatoes, coated with a simple fun ingredient that is the key…
Peach pistachio baklava. I accidentally bought a box of phyllo dough last weekend (I was making paté chaud, and reached for 3 boxes of puff pasty without checking to…