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This arancini recipe (fried risotto balls) is an updated version of the classic Italian appetizer, using Panko crumbs for extra crunch!

Arancini Recipe (fried risotto balls). Recipe and photo by Irvin Lin of Eat the Love.

“I think I lost track of how many I’ve eaten.” said AJ when I asked him if he liked the arancinis I had made for the dinner party. That’s a solid sign that he really liked them. Our dinner guest Kevin interjected “I ate five of them!” in a statement that I couldn’t tell was shame or pride. I didn’t question further because I knew I had to get dinner on the table or they would fill up on fried risotto balls. Apparently my arancini recipe was a winner. (Jump directly to the recipe.)

Arancini recipe, otherwise known as fried risotto balls. Photo and recipe by Irvin Lin of Eat the Love. [click to continue…]

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Ribs In the Oven Recipe

by Irvin on June 29, 2015 · 3 comments

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This ribs in the oven recipe means you can have deep flavorful barbecue ribs year round with minimal work and effort!

Ribs in the oven recipe. Photo and recipe by Irvin Lin of Eat the Love.

“I hope ribs are OK for dinner” I said to AJ as I had picked some up on sale at the grocery store. His eyes widen in excitement and that was all the answer I needed from him. I had been making a version of David Lebovitz’ caramel ribs ever since I got his book My Paris Kitchen last year. But I have yet to blog about it mostly because each time I make it, I tweak the recipe more to my personal liking. Also because we usually end up eating the ribs immediately, which means I never get around to actually photographing them! But this time I was determined to take at least one or two photos of them before we ate them. This ribs in the oven recipe is pretty darn fabulous. (Jump directly to the recipe.)

Ribs in the oven. Photo and recipe by Irvin Lin of Eat the Love.

I’ll tell you that I’m a sucker for good ribs. I grew up in St. Louis where pork ribs are king. In fact, there’s a cut of ribs called St. Louis ribs that I tend to buy. Sometimes called spare ribs, the St. Louis cut ribs are meatier with a higher fat ratio. The baby back ribs (sometimes called Loin Back ribs) are smaller, less meaty but more tender and often slightly more expensive. I love both styles, but being from St. Louis my loyalties (and wallet) are with the St. Louis style.

Ribs in the Oven. Recipe and photo by Irvin Lin of Eat the Love. [click to continue…]

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AJ and Irvin. Photo by Irvin Lin of Eat the Love.

Deep in slumber, I dreamed about a boring conference I was attending. Trapped in the middle of the 2nd row of black chairs, the person next to me was spilling his papers all over the place. I impatiently reached for my cell phone for the millionth time, anxiously awaiting the SCOTUS ruling on legalizing same-sex marriage. Then my partner AJ gently woke me up.

The crack in his voice was all I needed to know how the verdict came down. He said to me “They…”

And I started to cry.

“…ruled in our favor. Gay Marriage is legal.”

I held him and couldn’t stop crying. We laid in bed for an hour, just holding each other.

I’ll be back on Monday with a recipe. For now I’m going to celebrate.

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This fresh and easy composed asparagus salad had steamed crisp tender asparagus with thinly sliced radishes, peas and fresh mint.

Asparagus salad with radishes, peas and fresh mint. Photo and recipe by Irvin Lin of Eat the Love.

“So they’re not REALLY vegetarian. Just sort of vegetarian.” said AJ when I asked about what I should make for dinner. Our friends Alic and Kevin were coming over and it was just this sort of middling description that made me wary of what I should serve. I don’t have an issue if someone tells me they are pescatarian, vegetarian, or even vegan. Gluten free? No problems. Paleo? Easy breezy. But the vague “sort of vegetarian” just kind of baffles me. It turns out that they are cutting back on their meat, but still eat it every now and then? I guess I can work within those parameters. I opted to go with a vegetarian friendly salad to begin with, just in case they decided they didn’t want to eat the main course meat dish. I probably should have just made a completely vegetarian meal but AJ assured me that meat really was fine. Turns out the asparagus salad with radishes, peas and fresh mint was a winner for everyone. Even my partner devoured it completely. (Jump directly to the recipe.)

Impromptu dinner parties are kind of my favorite thing, even though our apartment isn’t really designed for them. We set up a folding card table in the middle of our living room, cover it up with a tablecloth. Maybe one of these days maybe we’ll be grownups and get an apartment with a dining room, or at the very least a room that is big enough for a dining table. But thankfully our guests rarely complain. My strategy is to dazzle them with food and hope they don’t notice my pile of cookbooks towering over my computer on my work desk and the stack of boxes we have in the corner that I need to break down and recycle.

Asparagus salad with radishes, peas and fresh mint recipe. Photo by Irvin Lin of Eat the Love. [click to continue…]

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The Forest Negroni is a modern outdoorsy inspired version of the classic negroni cocktail.

The Forest Negroni. Recipe and Photo by Irvin Lin of Eat the Love.

About a week and a half ago I had a chance to head down to Menlo Park to visit the campus of Sunset Magazine to get a sneak peak preview of their Sunset Celebration Weekend. A weekend of demos, seminars, music, food and drinks I knew I wouldn’t be able to attend the celebration itself but I wanted to bid farewell to their campus. This will be the last year Sunset Magazine headquarters will be there. Next year they will move to Oakland and to Napa. You can tell that they were gearing up for their biggest celebration weekend ever, with people coming from all over the area to say goodbye to the campus they’ve been at since 1951. There seemed to be equal parts sadness and excitement at the idea of closing a major chapter in Sunset’s life, as well as what potential for what was to come with the new move.

From touring their “Backyard Cottage and Garden” a modernist 400 square foot guesthouse to seeing their wine cellar and visiting their test kitchen built with both electric and gas stoves so that all their recipes can be properly tested on home equipment to their expansive gardens completely with a mini greenhouse full of succulents as well as their exploration of drought friendly gardening, I was impressed and sad I couldn’t come back down during the weekend to celebrate along with everyone else. But since I was heading down to LA to pick up AJ from his ride on the AIDS Lifecycle, it just wasn’t feasible. So I knocked back a sample of their Forest Negroni (recipe at the end of this post) which was demoed as the perfect camping cocktail, knowing that Sunset was giving their all for their last hurrah at the campus. I can’t wait to see what they do at their new campus!

Special thanks to Sunset Magazine for bringing me down to check out their campus right before Sunset Celebration Weekend. Though they did bring me down to tour their campus as well as treat us to lunch and samples, I was not monetarily compensated for this post and all opinions are my own.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love.

Sunset Weekend Celebration 2015. Photo by Irvin Lin of Eat the Love. [click to continue…]

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Homemade English Muffins with Brown Butter

June 1, 2015

These rich homemade English muffins are world’s better than store bought because they’re made with brown butter! The alarm I set on my iPhone went off this morning with an annoyingly chipper 60’s song that I had apparently had set in a misguided attempt to make waking up from a deep slumber a little more […]

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Photo Essay: Meals on Wheels’ Star Chefs and Vintner’s Gala 2015, part 2

May 18, 2015

A couple of weeks ago I shared a number of photos form the Meals on Wheels Star Chefs and Vintners Gala that I attend back in April. They raised an astonishing $2.6 million from that event alone, which is just fantastic. My partner AJ and I tried our hardest to run around and take as […]

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Photo Essay: Meals on Wheels’ Star Chefs and Vintner’s Gala 2015

May 4, 2015

The first of two photo essays for the Meals on Wheels Star Chefs and Vintner’s Gala fundraiser of 2015. AJ and I were prepared for our favorite food event of the year, the stellar Meals on Wheels’s Star Chefs and Vintners Gala. Last year it was mad rush for us to drive up from the […]

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Photo Essay: Taste of the Nation 2015

April 6, 2015

A couple of weeks ago I was lucky enough to attend one of my favorite food fundraising events in San Franciso. Taste of the Nation featured over 60 restaurants and raised $225,000 to help feed hungry children in the U. S. $225,000 is huge! That’s over 2.2 million meals for children who need it most! Here are […]

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Photo Essay: Willis Creek Slot Canyon Hike, Utah

March 23, 2015

Southern Utah is a magical place, filled with beautiful and majestic spots to explore. AJ and I have been there twice, in the summer of 2013 and the summer of 2014, trying to see as much as possible. We feel like we barely scratched the surface. Though there are gorgeous National Parks in Utah, one […]

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Call for Recipe Testers!

March 16, 2015

Hello friends and fellow readers! I’ve casually mentioned that I’m working on a cookbook called Marbled, Swirled and Layered for the past year and the time has come for me to ask if you any of you all would be willing to help me out? I need recipe testers for the cookbook and I would […]

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Taste of the Nation 2015 – Tickets available, with 20% discount

March 9, 2015

Hey there San Francisco readers! I just wanted to give you all a heads up on the Taste of The Nation fundraising event happening Thursday, March 26, 2015. Taste of the Nation is one of the coolest food events happening here in San Francisco, with beneficiaries including 18 Reasons, Children of Shelters, California Food Policy […]

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Japchae Recipe

March 2, 2015

Korean Japchae is basically Korean pasta salad made with chewy, naturally gluten free sweet potato noodles. This tasty japchae recipe is super easy to make. My partner AJ and I love to visit Los Angeles as often as possible. We have some great friends down there which we adore and try to see at least […]

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Best Belgian Waffle Recipe (Yeasted Belgian Waffles with Bacon)

February 23, 2015

This is quite possibly the Best Belgian Waffle Recipe, featuring a yeasted batter and the addition of thick cut bacon! I’ve mentioned before that I’m quite the maximalist when it comes to food. It’s one of those affections of mine, where every time I make a recipe, I try to figure out how to tinker […]

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Fried Chicken Skins

February 16, 2015

These deep fried chicken skins served with smoked honey are easy to make and taste every bit as good as they sound and look! I didn’t actually mean for it to be a decadent day of food. But somehow AJ and I ended up getting slow-fast food for all our meals. Slow because the meals […]

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Smoked Honey

February 9, 2015

Sweet and charred flavored smoked honey is easy to make in your home kitchen without a smoker, with this step-by-step instructions recipe! So I’m just going to say it out loud. I’m not a fan of Las Vegas. It’s not one single thing that I don’t like about the city. I don’t specifically have a […]

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Taiwanese Popcorn Chicken aka 鹽酥雞, Yansu Ji or Salted Crispy Chicken

February 2, 2015

This Taiwanese popcorn chicken recipe is a flavorful fried chicken marinated in garlic, ginger, 5-spice and white pepper before being deep fried. “I don’t think I’ve ever had Taiwanese popcorn chicken before, but it sounds fantastic!” said AJ when I told him I was going to make Yansu Ji (literally translated to salted crispy chicken), […]

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