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This probably isn’t the healthiest thing to do to brussel sprouts, but I guarantee it’s delicious. This is probably one of the most addicting side dishes I’ve ever made, and it’s perfect to bring to a holiday potluck. Check out the video above to see how quick and easy it is!

For the brussel sprouts:


  • 1 pound of brussel sprouts
  • 1/2 pound of pancetta, diced
  • 1/2 pound of cremini mushrooms, sliced
  • 2 cloves of garlic, minced
  • 3 tablespoons of olive oil
  • salt and pepper


  1. Preheat oven to 400 degrees
  2. Combine all ingredients into a pan
  3. Coat with olive oil, salt and pepper
  4. Bake for 20-30 minutes

For the sauce:


  • 1 cup of mayonnaise
  • 1 cup of creme fraiche (or sour cream)
  • 1 tablespoon of minced garlic
  • 2 teaspoons of salt (I like to use truffle salt)
  • 1 tablespoon of olive oil


  1. Combine all ingredients together
  2. Mix in a few tablespoons into the brussel sprouts when they’re done


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1) Brine it
Brining involves soaking a turkey in an herbed saltwater solution overnight. This process protects your turkey from the ravages of heat and guarantees tender, flavorful meat from the surface all the way to the bone. Brining also gives the turkey a meatier, juicier and firmer consistency. My absolute favorite brining recipe is from the pioneer woman. Preparing the brine also fills your house with the sweetest smell of herbs, oranges and apples!


2) Truss it
As your turkey cooks, the meat inside will become thick and firm, which can bend your turkey out of shape if you don’t tie or truss it together. If you don’t want your turkey’s legs and wings sticking out all over the place, tie it up with twine. Here’s a video from Fine Cooking on how to properly truss a turkey.


3) Rub it
If you’re a fan of crispy skin, you’ll need to rub some seasoning and butter underneath the turkey’s skin. Last year, I followed The Kitchen’s tips on how to rub seasoning underneath the turkey’s skin.


4) Inject it
Injecting your turkey with seasoned butter and fat into each of its cavities can add flavor by marinating the meat from the inside. Here’s a photo tutorial on how to properly inject your turkey with marinade.

5) Baste it
Cover your turkey with foil for the first hour, then remove it to let it brown for the rest of the cooking time. With a turkey baster, baste your turkey with the juices at the bottom of the pan to season the outside of your turkey to develop a pretty golden brown color.

Happy Thanksgiving! :)

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photo 1 photo 2
Overlooking the Hudson River–Mistuwa Marketplace is New Jersey’s very own indoor Japan-town. With over thirty restaurants on the left side of the complex, and a massive grocery store to the right–Mitsuwa is one of the largest Japanese marketplaces in the United States, and is the only place you’ll find Santouka ramen on the East Coast (with one other U.S. location in Hawaii, and six in California). My last few road trips to New York have included stops at Mitsuwa on the way in and out of the city. I still have yet to try every little food stand inside (there are so many of them!), but below are my favorites so far:

1) Chicken & Egg Katsu from Katsuhana
Japanese deep-fried chicken, rice and scrambled eggs!

2) Musubi from Omusubi Gonbei
Also known as “onigri”, musubi is a Japanese snack that involves triangular balls of rice and different types of cured seafood, like tuna, salmon, and even octopus.




3) Pork Belly Ramen & Cold Noodles from Santouka
The ramen at Santouka is super flavorful and rich. Just trust me. If you’re into ramen, you need to stop here and try the Tokusen Toroniku Ramen, their signature ramen that’s simmered in fat chunks of pork cheeks almost as tender as tuna sashimi. The cold noodles (hiyashi chuka) are a new option on the menu that’s equally addicting. It comes with a plate of soft yellow noodles, and sliced pork cheeks over tare sauce (made from water, rice vinegar, soy sauce, sugar, sesame oil and sesame seeds) with a colorful plate of  bean sprouts, cucumber, eggs, wood ear mushrooms and red pickled carrots to mix together.

4) Sashimi from Daikichi Sushi
If you’re as in love with sashimi as I am–you’ll love this place. The fish here is never frozen, soft and fresh. If you’re on the go, head to the back left corner of the marketplace to find mixed sushi, hand rolls and sashimi.

5) Obanyaki from Oishinbo
Also popular in Taiwan, obanyaki is a Japanese dessert made from two fried palm-sized waffles filled with vanilla custard (or red bean paste).

6) Black Sesame Soft Serve from Matcha Love
I know, black sesame might not sound like the most exciting flavor–it’s not normally my go to either–but trust me, this will rock your world if you like peanut butter. The black sesame soft serve at Matcha Love is like smooth, smokey peanut butter. I don’t really have much of a sweet tooth (sometimes I’ll shamelessly order french fries for dessert…), but this is one of my favorite things at Mitsuwa, and if you like ice cream, you need to try this!

Mitsuwa Marketplace
595 River Rd, Edgewater, NJ ‎
Waterside Plaza
(201) 941-9113

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7 Photos From Little Serow

by Jennie Tai on November 21, 2013

Doors open at 6:00pm for the first round of seating at this reservationless underground restaurant in Dupont. However, snagging a front row parking spot and arriving an hour ahead doesn’t guarantee first place at the front of the line. My friend and I arrived 5th in line around 5:00pm on a Saturday afternoon and watched as more and more hopeful diners piled behind us, wrapping around the corner.

For $45 per person, Chef/Owner Johnny Monis–also behind the popular award-winning resto next door–serves a fixed Northern-Thai inspired meal that increases in heat with each course.

1) Sweet rice milk.
You’re going to need a lot of this if you’re a chili-whimp (like me). No worries-the first refill is complimentary!

2) Fresh alternative to crackers
Throughout the meal, use this basket of sliced radish, cucumbers and lettuce  as a foundation for your meal.

3) Crispy Papaya Salad
The crispy papaya salad with scallions, red onion, and crispy dried fish has little red chilies that are no joke. It’s a sweet, tangy salad that’s addicting, but unless you can handle the heat–I’d avoid the little chili flakes.

4) Naem Khao Tod
- Deep fried rice puffs are something I’ve never had before. They’re like crispy tater tots but made with smooth, chewy rice balls.

5) Gai Lan Bla Kem
- One of the only warm dishes, this bean sprout and green bean stir fry with eggs and salted fish

6) Si Krong Muu
Pork ribs with mekhong whiskey sauce and dill–my tongue was zapped by the time this came out.

7) Stick rice cakes
Soft coconut sticky rice cubes with speckled with sesame seeds.

Little Serow
1511 17th St NW
(between N P St & N Church St)
Washington, DC 20036
Neighborhood: Dupont Circle


The Dog & Oyster Vineyard

by Jennie Tai on November 19, 2013


{ bed of oyster shells | chambourcin & merlot }

In search of fresh virginicas straight from the estuary–I made a stop at a tiny winery where two massive statues of black cork screws stood at the entrance of a black gravel road.

Owned by the Hope & Glory Inn a few miles away, The Dog & Oyster manages two white-picket-fenced vineyards guarded by eight adorable rescue dogs. These chubby, cheerful little hounds who are spoiled daily with milk bones and belly rubs, are friendly–and equally fierce–hunting vets who were adopted and placed on a six acre playground where their only mission is to chase deer away from the grape vines they guard at night.

Their two-table tasting room with painted white chairs and potted yellow flowers offers two whites (Vidal Blank and Chardonnel), a rose, and two reds (chambourcin and merlot) with tastings starting at $6 per person.


{ grilled oysters }

Hot dogs and brauts are grilled for $6 each, and grilled oysters tossed in bacon and onions (Louise-style) or parmesan, butter and pepper (Boise-style) go for $12 per half dozen.


{ vineyard entrance |  the adorable guards }

The dog and oyster vineyard is the only winery by the Rappahannock River that let’s you wander through the vines with their guard puppies. I could have stayed there forever giving them belly rubs, but eventually I ran out of treats and they got tired of me trying to convince them to leave their giant playground and go home with me to my stuffy home in NoVA. I can’t wait to be back!

Stay tuned for other posts from my trip down to the Northern Neck! ;)

Dog & Oyster
170 White Fences Dr
Irvington, VA 22480
(804) 438-6053

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1. Ordered a whiz & onion cheesesteak at both Pat’s & Geno’s. Found a winner. (Sorry Geno’s–you skimped on the whiz!)


2. Discovered that chunky garlic sauce goes way better with dumplings than soy sauce does at David’s Mai Lah Wah.


3. Grabbed a scoop of straciatella and lemoncello gelato from the Italian Market. Had all of five bites before it melted in the scorching heat.


4. Hopped into the Swann Memorial Fountain to cool off.


5. Peeked into Al “Scarface” Capone’s cell at the Eastern State Penitentiary, where he spent 8 months in “relative luxury.”


6. Found the Banh Mi of hot dogs at Hot Diggity.


7. Slow-clapped when I found truffle burrata at Di Bruno Brother’s.


8. Scored a table at the last minute (thanks to a cancellation) and sunk my teeth into the most buttery sashimi ever at Morimoto’s.


9. Licked my plate clean of all truffle bits from the Madre e Hijo at Iron Chef Jose Garces’s tapas restaurant, Amada.


10. Ate a second dinner on the way home at Waffle House. Slept 12 hours straight that night.

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12 Reasons To Love Kogiya’s Korean BBQ

by Jennie Tai June 28, 2013
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Literally meaning “Korean BBQ”, Kogiya is one of Annandale’s newest spots for Korean buffet. Located just across the street from Annandale’s old favorite, Honey Pig, Kogiya opened a few months ago on March 14th, and sets up a “bibimbap bar” for lunch, and all-you-can-eat korean bbq for dinner. I stopped by for dinner with a [...]

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WTF Delicious: Pork Belly, Ramen & A Pad Of Butter

by Jennie Tai May 20, 2013
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Pork belly. Chashu. Bamboo. Sweet corn. Soft boiled eggs. Seaweed. Butter. Because adding butter to anything just makes it that much more magical–I’m a little disappointed in myself for not having thought of this as a necessary ramen topping before. I couldn’t say no to any of the toppings listed on Daikaya’s hot pink menu, [...]

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Chug & Chew: LoCo’s One-Stop Spot For Summer Brews & BBQ

by Jennie Tai May 9, 2013
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{ Corcoran Brewery & Monk’s BBQ } Tucked behind a seemingly ordinary suburb of cookie-cutter castles is a grilling, growler-filling duo in Waterford, VA. About an hour from D.C.,  Corcoran Brewery & Monk’s BBQ serves flights of local brews and plates of fresh-smoked barbecue every weekend to visitors who make the trek down the twisty two-mile trail of [...]

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WTF Delicious: Fried Halloumi Cheese & Pear Mostarda

by Jennie Tai April 29, 2013
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Apparently… you can have grilled cheese with just the cheese! A few months ago, I was driving home, listening to Lavar and Dukes when Dukes mentioned something about finding one of the best things at Whole Foods the other day–grilling cheese. Apparently, all you do is just toss the block of cheese onto a pan and fry [...]

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