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These easy to make crispy oven-roasted potatoes are crackly crisp on the outside with a tender fluffy inside and are made without frying. (Jump directly to the recipe.)

Crispy Oven Roasted Potatoes by Irvin Lin of Eat the Love.

It was walking home from my ceramics class last week that I found out my childhood friend Chris has passed away. I was staring at my phone, scrolling through Facebook when his brother Tim wrote about his passing on. I stood there in the BART train, the world passing by in a blur out the windows as I tried to absorb the information of a world without him. Chris and I weren’t close but he was an integral part of my childhood, something that now seems even farther away than it did 5 minutes before I turned on my phone.

Chris’ death wasn’t a surprise. He was in hospice care for cancer and everyone who knew him, knew the eventual outcome. But knowing something and having it actually happen are two different things. I’m reaching an age in my life where people I know are starting to pass away, and not just in that weird fluke of a car accident sort-of-way. No one has died that I am super close to, no one in my immediate circle of friends, but acquaintances that I know, friends of friends, spouses of friends or folks I’ve met a couple of times have all passed away. But Chris was someone I grew up with, not necessarily in my current immediate circle but not so distant either. He was someone I ran around with in grade school, who slept over in my house in third grade, who we made fake newspapers together, who sat next to me in math class. I still remember his goofy grin and the jokes he cracked. So many hilarious jokes. And though we grew apart in junior high and rarely hung out in high school, I still considered him a friend.

Chris Bosche when he was a kid and we were friends.

I lost track of Chris for years after high school and college. And then, through the miracle of social media and Facebook, we reconnected. He was a doctor now, someone who helped save lives. He was on the ground helping folks during Hurricane Katrina and Hurricane Sandy as well as the tornado that hit Joplin, Missouri. In fact, he was one of the first responders to the World Trade Center on 9/11, and it’s that selfless action in NY at ground zero which exposed him to materials that led to his cancer. Three years after he was diagnosed, 16 years and one day after the terrorist attack on 9/11/01, Chris left this world.

Chris Bosche [click to continue…]

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These steamed mussels with Angostura bitters are a fast and easy sophisticated dinner. Serve with lots of crusty toasted bread to soak up all the liquid! (Jump directly to the recipe.)

Steamed Mussels with Angostura Bitters. Photo and recipe by Irvin Lin of Eat the Love.

This post was sponsored by The House of Angostura. I was compensated for this post and for developing the recipe as well as provided tickets to the Cochon555 Heritage Fire event. However, all opinions below are completely my own and not endorsed by The House of Angostura.

“In Trinidad they use Angostura bitters like salt and pepper!” said a friend of mine as we stood in the hot Napa heat waiting in line for some roasted meat. I was up in St. Helena, in the heart of Napa Valley, at the Cochon 555 Heritage Fire event. The House of Angostura was a sponsor of the event and had brought my partner AJ and me up to experience all the heirloom roasted meats and vegetables dishes that the amazing California wine country chefs were creating. We drank wine and sipped Angostura mixed with sparkling water as we tried to stay cool from the heat. I love Angostura bitters in my cocktails, it never occurred to me to use it in my cooking until that moment. I made a mental note to try it out when I got home.

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

The Cochon 555 Heritage Fire event had over 50 chefs and butchers grilling and roasting heritage-bread animals and vegetables outside next to the vineyards. It was a spectacular site to see, made even more impressive since that afternoon was 109ºF outside! I chatted with another friend of mine who mentioned that most of the chefs were up and working by 8am, getting the meat ready to be roasted and stoking the flames of the charcoal and wood for the grilling.

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

Cochon 555 Heritage Fire Event 2017 in Napa

As the event went on, with loud driving music and the crowd drinking and eating up nibbly bites of goat, lamb, steak, pork and so much more I kept on thinking about how much respect I had for all the chefs and butchers working away behind the tables. Occasionally the music would stop and the DJ would come on to announce that the temperature had dropped from 105ºF to 104ºF. The crowd would cheer in response but more than once I overheard the chefs joke with each other “Not for us!” as they tended to the roasting meat.

Cochon 555 Heritage Fire Event 2017 in Napa [click to continue…]

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This deceptively fast and easy olive beer bread recipe with green onions and cheese uses Linsday Organic Kalamata olives and tastes amazing! (Jump directly to the recipe.)

Olive, Green Onion and Cheese Beer Bread by Irvin Lin of Eat the Love.

This post was sponsored by the Lindsay Olives. I was compensated for this post and for developing the recipe. However all opinions below are completely my own and not endorsed by Lindsay Olives.

There are a few “secret ingredient” weapons in my pantry. Most chefs will talk about how fish sauce adds a subtle umami punch to everything (like my not-bolognese sauce). Pastry chefs will occasionally add milk powder to bake goods giving it an extra boost of goodness (like my cookies and cream cookies). But both of those specialty ingredients are exactly that. Specialty. My go-to secret ingredient weapon is something much more basic and standard. Olives! Like Lindsay’s Kalamata olives which take a basic beer bread and turn it into something amazing ridiculously good.

Olive, Green Onion and Cheese Beer Bread by Irvin Lin of Eat the Love.

I’ll be completely honest and tell you that I have a habit of skipping those “easy and fast” recipes that I see all over the place and going directly to the long and laborious recipes that I know will give me maximum flavor. Why spend $4 on a product when I can spend 12 hours in the kitchen and $25 for ingredients and equipment to get the same thing? Ha! But I have to admit that beer bread is one of the few things that I absolutely adore that falls into the “easy and fast” category. And when I came up with an olive beer bread recipe, I knew that I had a winner.

Olive, Green Onion and Cheese Beer Bread by Irvin Lin of Eat the Love. [click to continue…]

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This double cheese cheeseburger, made with Safeway’s O Organics® ground beef and cheese is the definition of summertime grilling favorites! (Jump directly to the recipe.)

Grilled Double Cheese Cheeseburgers. Photo and recipe by Irvin Lin of Eat the Love.

This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However all opinions below are completely my own.

If you have followed AJ and me on social media for the past few weeks, you’ll know that we went on a road trip and camped a lot. Though I try to take this sort of time to get offline and “off-the-grid” it’s hard for me to completely separate myself from social media. Photos of the gorgeous nature that I experience are hard not to share with everyone. And, of course, when we’re out and about, away from home camping, we’re grilling food, like these double cheese cheeseburgers made with Safeway’s O Organics® Ground Beef! Now, if it were up to me, my preferred choice of making food would be grilling. There’s something summertime magical about cooking over an open flame outside. So, when Safeway reached out to me about making something with their O Organics® Ground Beef, I knew immediately what I wanted to make.

Grilled Double Cheese Cheeseburgers. Photo and recipe by Irvin Lin of Eat the Love.

Grilled Double Cheese Cheeseburgers. Photo and recipe by Irvin Lin of Eat the Love.

This is one of my go-to recipes for burgers because it’s easy to prepare and packed full of flavor. With garlic and onion powder seasonings and the addition of shredded cheese in the burger itself as well as two slices of different cheeses on top, this double cheese cheeseburger is the definition of sSummertime grilling favorites! AJ and I are pretty selective about our meat intake. I don’t eat a huge amount of meat but when I do, I try to eat grass fed organic, which is why I love Safeway’s O Organics meats, especially their ground beef.

Grilled Double Cheese Cheeseburgers. Photo and recipe by Irvin Lin of Eat the Love.

Grilled Double Cheese Cheeseburgers. Photo and recipe by Irvin Lin of Eat the Love.

Because Safeway wants awesome tasting organic food to be available to everyone, they created their O Organics® line, at a price that is totally within everyone’s reach. The O Organics® line of meat (including USDA certified organic chicken and beef) is exclusive to Safeway and other Albertsons stores and features is a great quality products that anyone can use as an ingredient for their families’ everyday weeknight meals. [click to continue…]

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This peach, basil and olive oil coffee cake is bursting with summer flavor. The Filippo Berio extra virgin olive oil gives it an extra dimension of flavor! (Jump directly to the recipe.)

Peach, Basil and Olive Oil Coffee Cake. Photo and recipe by Irvin Lin of Eat the Love.

This post was sponsored by Filippo Berio. I was compensated for this post and for developing the recipe. However all opinions below are completely my own and not endorsed by Filippo Berio. To learn more about Filippo Berio olive oils, see where Filippo Berio will be visiting on their summer tour, and enter their sweepstakes for a chance to win an all-expense paid trip to Tuscany visit www.followfilippo.com, or follow along with the hashtag #FollowingFilippo.

Summer is in full swing and that means some of my favorite fruit has arrived at the grocery store! And one of my all-time favorite fruit is peaches! I have been buying peaches by the bushel full and desperately eating them as fast as I can as they ripen. But, as with all fruit, there comes a point when I have to use them or lose them! And so, I gathered some leaves off my basil plant, grabbed a bottle of Filippo Berio extra virgin olive oil and made myself a peach, basil and olive oil coffee cake!

Peach, Basil and Olive Oil Coffee Cake. Photo and recipe by Irvin Lin of Eat the Love.

If you follow my blog at all, you know that I’m a fan of combining flavors together in all sorts of ways. And though it might sound a bit odd to be adding basil to a coffee cake, the green herbal scent of fresh basil works incredibly well with peaches. But it’s Fillipo Berio’s Extra Virgin Olive Oil that brings the whole thing together in the coffee cake. Not only does it lend a moist richness to the cake, but the subtle pepperiness of the oil adds a dimension that you couldn’t get with regular oil or butter.

Peach, Basil and Olive Oil Coffee Cake. Photo and recipe by Irvin Lin of Eat the Love. [click to continue…]

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Rosemary Pistachio Cinnamon Rolls with Brown Sugar Cream Cheese Glaze

July 10, 2017

These soft and fluffy Rosemary Pistachio Cinnamon Rolls with Brown Sugar Cream Cheese Glaze are surprisingly easy to make with no kneading required! (Jump directly to the recipe.) “So why did you use rosemary in the cinnamon rolls?” asked my friend Rita as I shared with her what I was working on, a blog post […]

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Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2017 (part 2)

June 26, 2017

The second of two photo essays for the San Francisco Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2017. Though we could completely fill up by eating our weight in appetizers from the Meals on Wheels Star Chefs and Vintners Gala, we know from past experience to save room for more. The evening […]

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Photo Essay: Meals on Wheels Star Chefs and Vintners Gala 2017 (part 1)

June 19, 2017

The first of two photo essays for the San Francisco Meals on Wheels Star Chefs and Vintners Gala fundraiser of 2017. Every year the annual Meals on Wheels Star Chefs and Vintners Gala is a stellar affair. AJ and I have been supporting the event for as long as we can remember, and it’s the […]

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Twice-Cooked Eggplant and Olive [Sponsored Post]

June 12, 2017

This twice-cooked eggplant and olive dish is super easy to make but looks and tastes incredibly sophisticated. The secret is California ripe olives! (Jump directly to the recipe.) This post was sponsored by the California Olive Committee. I was compensated for this post and for developing the recipe. However all opinions below are completely my […]

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Bacon, Mushroom & Peas Pasta [Sponsored Post]

June 5, 2017

This bacon, mushroom and peas spaghetti is super quick and easy to make but packed full of creamy rich flavor! (Jump directly to the recipe.) This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However all opinions below are completely my own. Working from home also means […]

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Rhubarb & Blueberry Oatmeal Bars with Cacao Nibs & Rose Petals

May 22, 2017

These rhubarb and blueberry oatmeal bars are absolutely magical with the addition of cacao nibs and dried rose petals, yet they are really easy to make! (Jump directly to the recipe.) “This flavor combination is magical!” said my friend Alanna after she took a bite of my rhubarb blueberry oatmeal bar with cacao nibs and […]

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Meyer Lemon and Matcha Green Tea Bundt Cake and Macy’s Asian Pacific American Heritage Month! [Sponsored Post]

May 15, 2017

This easy-to-make marbled Meyer lemon matcha cake is a blend of fragrant Meyer lemons and Matcha green tea and would be perfect with coffee or tea. (Jump directly to the recipe for Meyer Lemon and Matcha Green Tea Bundt Cake.) This post was sponsored by Everywhere Agency on behalf of Macy’s; however all thoughts and […]

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Lemongrass and Rhubarb Cheesecake (Kosher for Passover optional)

May 1, 2017

This unique lemongrass and rhubarb cheesecake is beautifully fragrant with infused grassy citrus lemongrass and a stunning red rhubarb streak inside. (Jump directly to the recipe.) About 15 years ago my brother called me up asking for a favor. He had moved from Missouri to do a fellowship at UC Davis in forensic psychology. It […]

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Ham and Parmesan Waffles with a Fried Egg [Sponsored Post]

April 24, 2017

These easy-to-make ham and Parmesan waffles are a great special occasion (or really any day) breakfast or brunch on the regular sweet waffles. (Jump directly to the savory waffle recipe.) This post was sponsored by Bisquick. I’m teaming up with Bisquick to bring you fun and innovative recipes using Bisquick. I was compensated for this […]

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Meyer Lemon Shaker Tart with Strawberries and Rhubarb

April 17, 2017

This super easy to make Meyer Lemon Shaker Tart is a simple adaptation of the classic lemon shaker tart with the addition of strawberries and rhubarb. (Jump directly to the recipe.) I hadn’t seen my friend Angela in forever. Or at least for a couple of years, which is insane because we only live a […]

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Savory Sweet Potato Waffles [Sponsored Post]

April 7, 2017

These Savory Sweet Potato Waffles with Garlic Crème Fraîche make an incredible breakfast or brunch item for Easter or anytime of the year! (Jump directly to the recipe.) This post was sponsored by the California Sweetpotato Council. I’m teaming up with the California Sweetpotato Council to create an awesome sweet potato recipe. I was compensated […]

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Mushroom Braised Chicken

April 3, 2017

These wild mushroom braised chicken thighs are incredibly flavorful but are also incredibly easy to make. The secret is the long roasting time in the oven. (Jump directly to the recipe.) “Are you having a party?” asked the woman who waiting in line after me to check out at the big warehouse store. I looked […]

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