Thanks to Washington DC being home to a large demographic of Korean residents, we have several Korean Fried Chicken restaurants, a delightfully crispier type of KFC. What the breading lacks in seasoning, the wings are typically tossed in a very spicy gochujang pepper sauce that leaves your lips burning. My version dials it back at by fusing it with a soy/garlic sauce, to give a wonderfully sweet and tangy burn. But if you crave fire, just up the gochujang pastes to taste.

My take on the southern classic, with a focus on the grits being just as flavorful as the shrimp and gravy!

Doing something a bit different this week, instead of a specific recipe, going to recommend 5 unique tools and appliances you can add to your kitchen arsenal!

Key thing to keep in mind with paninis is minimal fillings and sauce, that will ensure the panini comes out nice and thin. Also, ensure veggies have been well strained to minimize excess moisture. Also, a very soft bread type.

My sister loves Cajun food. As such, she has been asking me for years to try my hand at Jambalaya, one of her favorite dishes. The first time I tried fixing it, I followed a recipe out of a cookbook verbatim; it came out absurdly bland. And I definitely don’t want my dish to taste like the super bland tomato rice dish you always get in restaurants. So I did a bunch of research online, and pulled in my gumbo recipe for some flavor notes. The result; the best damn jambalaya you will ever eat. I’m not being hyperbolic here, this will blow away every other jambalaya.