Familiar to our cooking class regulars, the secret to many of our homestyle dishes is…. The 3 G’s! Green onions Garlic Ginger Fresh is a must, especially garlic and ginger. Powder or canned won’t do. Depending on the dish, the...

I'm super excited to partner with Garnish & Gather again for their Sweet Chili Shrimp meal kit featuring my Recipe- In-A- Bottle My Sweet Hottie (Sweet Chili Peach) sauce. No more hunting for ingredients. No more hassle with leftovers. No...

Chinese fondue or shabu-shabu, Chinese hot pots are a 1000 year-old tradition across Asia. Since many homes in East Asia do not have central heat, hot pots filled with broth, fresh vegetables and meat are a perfect way to bring...

When eating out, save the leftover sauce! Maybe it’s the last thing you feel like doing after a big meal at your favorite restaurant or you don’t feel like the hassle of a doggy bag. But you (or your housemate)...

Welcome to the world of Asian balls, buns, bings and baozi! (And you thought Sally by the seashore was a tongue twister!) Talk about “lost in translation.” There are whole aisles of buns, bings and baozi at the Asian grocery,...

Next to ginger and soy sauce, MSG is probably the most common “spice” associated with Chinese restaurants, especially popular Chinese takeout food. While some people may be allergic and others experience distinct negative physical reactions (like Dad), there are some...

Winner, winner, stir-fry dinner. We are so excited to share that You Saucy Thing - Soy Ginger Vidalia sauce is the winner of the Sauces & Seasonings category of the University of Georgia’s Flavor of Georgia Food Product Contest. Narrowed...

On a hot summer day, what could be better than a bunch of crisp raw produce and vermicelli noodles wrapped up in rice paper? A fresh roll, or summer roll, is—as the name conveys—quintessentially fresh and refreshing. But if you’ve...

  Fun, unique, interactive, impactful. VIRTUAL. Great for team-building, diversity, health-wellness, teams, conferences, presentations. Custom themes, standalone or part of a program. Perfect for remote and global teams. Email Natalie to set up a free, custom consultation to help your...

Perhaps only next to turnips and brussel sprouts is there a more under-appreciated and unloved vegetable as the dutiful fungi a.k.a. mushrooms. There seem to be more folks who don’t like mushrooms than do–or maybe they are simply more vocal–like...

A Dash of Faith and a Dollop of Love Like many traditional dishes around the world where written recipes are virtually non-existent because the cooks -- women, people of color and other groups considered second-class citizens-- were not allowed to...

Here's an excellent piece on Food Waste and how it's being perpetuated not by science, safety or facts, but misinformation, myth, and fear. Ineffective labeling policies combined with consumer and industry's unfounded fears around food safety liability result in an...

Natalie Keng had a normal Southern upbringing. She spent long summer days in her Georgia backyard, breathing in the smell of honeysuckle and mint, and playing hide and seek among the muscadine vines. Her family went fishing at Lake Allatoona,...

  Natalie was featured as a Women of Influence in the Smyrna Vining Lifestyle magazine. "To me, breaking bread - or egg rolls - us the sincerest olive branch, opening gateways to friendship and motivating people to give back." (Page...

Natalie Keng is the founder and self-proclaimed “Chief Eating Officer” of the multi-faceted business Global Hearth. Her new cookbook is aptly titled “Egg Rolls and Sweet Tea.” In this interview, Natalie Keng speaks with “City Lights” host Lois Reitzes about...