Pad Thai with Spaghetti Squash
A plant-based take on Night + Market’s Pad Thai.
Iceberg Lettuce Salad
Iceberg Lettuce with Bleu Cheese, Toasted Pecans, and Creamy Mustard Vinaigrette
Smoked Salmon Frittata with Mizuna and Beet Greens
For savory, smoky breakfast lovers.
5 Tips for Crafting the Perfect Pour-Over
Recommended tools and techniques for brewing delicious pour-over coffee at home.
Not Too Sweet came to life in 2018 within the cozy confines of my studio apartment. A vintage bar cart transformed a once overlooked kitchen corner into my very first home bar. It was there in my backyard, that friends came together, sharing in the delight of vinegar-poached chicken and sipping on caipirinhas. From those humble beginnings, countless drinks were mixed, and myriad of dinners hosted. Just as I once reveled in the simplicity of roasting food over an open flame, or the unparalleled joy of biting into a fresh fig for the first time, Not Too Sweet has become a canvas for me to share my cherished recipes, insights, and explorations.