Crispy corn fritters, thick-cut bacon, and ripe summer tomatoes.
Hi, I’m Erica.
My cooking draws on my Southern and Chinese heritage, culinary school training, and years working in food. I share recipes, techniques, and the reasons behind them to help you feel more comfortable in the kitchen, whether you’re picking up a knife, opening a cookbook, or figuring out what to do with what’s in season.
My Por Por’s weeknight lo mai fan uses a 2:1 mix of jasmine and glutinous rice, so it cooks on a regular rice-cooker cycle before you fold in Chinese sausage, cured pork belly, shiitake mushrooms, dried shrimp, and salted turnip.
This Creamy Poblano Pork Casserole combines tender braised pork shoulder, roasted poblano peppers, Mexican crema, and cotija cheese into a rich, comforting meal that's perfect for feeding a crowd or stocking your freezer. Serve it in tacos, over rice, or straight from the casserole dish for an easy, flavor-packed dinner everyone will love.
This Corn Fritter BLT doubles down on peak summer produce with a thin, crispy-edged corn cake layered with thick-cut bacon, lettuce and ripe heirloom tomato. Homemade Old Bay mayo and lightly toasted milk bread hold the whole gloriously messy sandwich together.
My oven-roasted take on pollo al ajillo: crisp-skinned chicken, potatoes cooked in the drippings, and three heads of garlic, finished with a glossy sherry-garlic pan sauce.